Poppy cake. Chocolate poppy seed cake - recipe with step-by-step photos on how to prepare it

Poppy sponge cake. Recipe with photo

A distinctive characteristic of biscuit dough is its tenderness. If you add poppy seeds to it, the dough will turn out more interesting and unusual. Cakes made from it can become the basis for any dessert.

To prepare poppy seed cake for cake, you will need:

• three chicken eggs;
• a glass of flour;
• 100 grams of poppy seeds;
• 0.5 teaspoon salt;
• sugar (about 150 grams);
• one and a half grams of vanillin;
• a pinch of citric acid;
• 2 teaspoons baking powder;
• ¼ cup vegetable oil;
• 1/3 glass of water.

Pancake poppy seed cake with vanilla

And finally... Agree, quite an unexpected recipe. Yes, this cake will consist of only pancakes. The layer between them will be made of cream. Very interesting, unusual, original. Try it!

Ingredients:

for test:

• flour - 320 grams
• egg - 2 pieces
• sugar - 1 teaspoon
• poppy seed - 1 teaspoon
• milk - 350 milliliters

for cream:

• sour cream (20% fat) - 150 grams
• sugar - 1 tablespoon
• ground coffee or cocoa - 1 teaspoon
• vanillin

Cooking method:

Since the cake will be made on the basis of pancakes, take out a small frying pan, knead the dough and get ready for a long process. So, for the pancake dough, whisk together the milk, sugar, flour and eggs. Sprinkle poppy seeds into the dough. Fry thin pancakes as you usually do, in a frying pan with vegetable oil. Stack them one on top of the other.

After the pancakes are ready, you can make the cream. It is prepared by mixing sour cream with sugar and coffee. Next, using a mixer, you need to turn it into an airy mass. And the cream is already ready. Now assemble the cake: coat each pancake with a thin layer of aromatic cream, stack one on top of the other. The cake should not be eaten immediately, it is very fragile, leave it in the refrigerator for a while. Before eating, garnish with fresh berries or sour jam.

Making a delicious and aromatic biscuit: step-by-step instructions

1. First prepare the poppy seeds for the sponge cake. How to do it? Pour boiling water over poppy seeds.
2. At this time, take the eggs and separate their whites from the yolks. Place the latter in a separate container. Place the egg whites in a glass or plastic cup. This is done so that it is convenient to beat them. Then add citric acid to the whites.
3. Place the yolks in a separate container. Add sugar there too. Don't overdo it with sweetness! Otherwise, the poppy seed cake simply won’t rise.
4. Using a mixer, beat the yolks with sugar. First do this at low speeds, then at the fastest speed. During the process, gradually add vegetable oil, water, salt, vanilla and poppy seeds. Beat the mixture until it is at least twice as large.
5. Then sift the flour. Pour into the mixture. Then add baking powder there.
6. Now take care of the proteins. Remember to keep them as chilled as possible. Beat them with citric acid until stable peaks are obtained. This process will take approximately ten minutes.
7. Then take the container in which you beat the yolks. Slowly add the protein mixture there using a wooden spatula. Gently stir clockwise as you go. This is done so that the proteins and the rest of the mass become a homogeneous dough. Just remember that you shouldn’t stir it for too long either. Because then the poppy seed cake simply won’t rise in the oven.
8. Now take a baking pan. Lubricate it with refined sunflower oil. Next, pour the dough into the mold. Preheat the oven to approximately 180 degrees.
9. Then submit the form there. Bake the biscuit in the oven for about thirty to forty minutes. How do you know when it's ready? For this you will need a match. Use it to pierce the poppy seed cake. If it is dry, it means it is ready. A wet match with pieces of dough is a sign that the sponge cake still needs to be in the oven. When it is ready, do not rush to immediately remove it from the mold. Let it cool down a little, and only then take it out.

Queen Esther Cake

Haman's Ears cookies and Queen Esther cake are a traditional treat on the seven-day holiday of Purim, which celebrates the rescue of Persian Jews from the villain Haman by Queen Esther. These days, it is customary to serve desserts with nuts and poppy seeds, which is the cake of the same name made from delicate chiffon poppy seed cakes with a layer of custard with subtle citrus notes and white chocolate.

The biscuit contains:

• 110 g sugar;
• 4 whole eggs and 2 whites;
• 60 g ground poppy seeds;
• 30 g flour;
• 5 g baking powder;
• 30 ml vegetable oil;
• 5 ml vanilla extract.

To layer and decorate the cakes you will need:

• 250 ml heavy cream for whipping;
• 240 ml milk;
• 2 yolks;
• 75 g sugar;
• 40 g starch;
• 1 lemon;
• 80 g white chocolate.

Once upon a time, a Roman poet called poppy “giving oblivion” for its narcotic properties. After all, it’s no secret that the seeds of this plant have such properties. However, today we will look at poppy seeds from a culinary perspective. It turns out that it is quite possible to become addicted to it - baking with poppy seeds is so unusual.

It is also worth noting the fact that poppy seed is used not only in sweet baked goods, but also quite successfully complements fruit and vegetable salads, it is used as a breading for fish and meat, and it performs well in various sauces and drinks. You just need to learn how to cook it correctly, and, of course, always have the right recipe on hand. Among the most significant and beneficial properties of poppy seeds, it is worth noting the high content of oils and proteins, calcium, magnesium, and B vitamins.

Interesting facts: Poppy seeds actually come in different colors. You're used to a grayish tint, but they can also be slightly bluish, white, and even black. When buying poppy seeds, pay attention to the packaging: it will be better if it is opaque, sealed, and the seeds in it are whole, without lumps or damage. Remember that poppy seeds must be stored in a dark, dry place, in a glass flask with opaque walls. This way it will stay fresh for several months.

The method of processing poppy seeds will depend on the recipe you choose. For example, for yeast baked goods it is often steamed and then ground into a paste. For other dishes it is boiled in sweet milk. Poppy seeds are often sprinkled on baked goods - crackers, bagels, bagels, buns. In cakes, it is mainly used in dry form, both in dough and for filling. Each recipe is individual, and right now we will try to cover the broad topic of “how to make poppy seed cake.”

Recipe three. Chocolate sponge cake

Now let's look at another way to prepare dessert. The cooking process will take about two hours. This sponge cake goes well with both buttercream and whipped cream. You can top this cake with fresh fruit or canned berries.

To prepare you will need:

• twenty milliliters of cognac;
• five pieces of chicken eggs;
• 150 grams of wheat flour and the same amount of sugar;
• 170 grams of butter;
• one hundred grams of poppy seeds;
• baking powder (ten grams).

Recipe four. Sponge cake without eggs

Every housewife should have this recipe. After all, sometimes a person wants something sweet during the period of fasting, then such a dessert would be appropriate. Another option, a poppy seed cake made without eggs, will help out if you have guests who are allergic to this product.

This dessert can also be considered vegetarian. Based on the prepared sponge cake, you can make a cake with different creams (protein, curd, butter and others). You can supplement it, for example, with berries or fruits.

To prepare this biscuit you will need:

• vanillin;
• 2 tbsp. spoons of poppy seeds;
• four hundred grams of sugar;
• two hundred grams of wheat flour;
• 150 ml kefir (or low-fat, liquid sour cream);
• 150 grams of butter;
• zest of one lemon;
• a pinch of salt;
• one teaspoon of baking powder.

Option 4: Recipe for cake with poppy seeds and nuts “Royal”

In this recipe, the dough for poppy seed cake is made with kefir or yogurt. Creamy condensed milk with butter. The top of the cake is covered with chocolate glaze; you can additionally decorate it with large walnut kernels, if desired.

Ingredients

• 250 ml kefir;
• 80 g sour cream;
• 300 g sugar;
• 3 eggs;
• 40 g poppy seeds;
• can of condensed milk;
• 250 g butter;
• 1.5 tsp. soda;
• 30 ml vegetable oil;
• 150 g chocolate;
• 0.5 tbsp. nuts;
• 0.5 tbsp. chopped dried apricots.

Step by step recipe

Lightly beat three eggs with sugar, add sour cream and kefir with soda, stir, add vegetable oil and flour. Bring until smooth and divide the dough into three parts. There is no need to measure using scales; you can do it by eye.

Pour dry poppy seeds into one part, stir, and send to bake. We use a mold about 21 cm. Cook at 180 degrees.

Soak the dried apricots a little, cut them into cubes, add them to the second part of the dough and stir. We send it to the second form, bake it after the poppy seed cake.

Chop the nuts, add to the remaining dough, and prepare the third cake layer. After baking, let it all cool, it’s even better to keep it in the refrigerator for a while.

Beat a can of condensed milk with 200 g of butter, grease first the nut cake and then the poppy seed cake. Place a sponge cake with dried apricots on top. Melt the chocolate, add the remaining butter, stir until dissolved, pour glaze over the cake.

You can also prepare the cream for this cake with boiled condensed milk. With it, it will definitely turn out thick, and will also delight you with a light caramel aroma.

Step-by-step recipe for making sponge cake

1. Initially, combine softened butter with sugar. Whisk. When the mass becomes fluffy, pour in kefir (or sour cream). Then beat again.

2. Then separately mix flour, baking powder, poppy seeds, lemon zest (grated), salt and vanillin.

3. Then combine the resulting mixture with the whipped mass.

4. Then carefully place the dough into the mold. Then put it in the oven, which should be preheated to 180 degrees. The poppy seed cake is baked for about half an hour. After this time has passed, it can be removed from the oven.

Recipes with poppy seeds are always excellent and tasty, be it buns or rolls, and this cake is no exception, tender and moderately sweet, a pleasure and a delight to taste!

1.

Biscuit:

• premium wheat flour 100 g,
• poppy 120 - 130 g,
• eggs 4 pcs,
• sugar 100 g,
• butter 100 g,
• vanilla sugar 1 tsp.

Cream:

• sugar 110 g,
• vanilla sugar 1 tsp,
• eggs (yolks) 6 pcs,
• cream or milk 600 ml,
• chocolate for decoration 50 - 100 g.

2.

Mix dry ingredients: flour, poppy seeds, vanillin.

Melt the butter and let it cool.

Beat yolks at room temperature with half the sugar until fluffy and creamy.

Beat the cold whites with the remaining sugar into a strong foam.

In order for the whites to whip better, add a small pinch of salt to them and beat when they begin to foam - gradually add sugar and continue to beat until a stable mass

Carefully combine the beaten yolks with the beaten whites and then carefully add the flour mixture, gradually, not all at once. Mix well and again carefully pour in the oil and stir.

The mass should be fluffy.

In a prepared 20-23 cm pan with parchment paper on the bottom, pour the dough and bake at 180 degrees for 40-45 minutes.

Cool, remove from mold and cut.

The more magnificent the sponge cake turns out, the more cakes it can be cut into. Ideally, cut into 3 - 4 cakes; for this it is better to take a 20 cm pan.

I have a 23 cm mold and the cake is not so fluffy, but most importantly it is baked, I cut it into two parts. More cake layers, better impregnation and the cake will be more tender.

3.

Preparing the custard: To do this, pour the cream or milk into a saucepan and set to heat on the fire. You can use cream of any fat content - it depends on your preferences; the fattier it is, the creamier the filling, but also the higher the calorie content.

Grind the yolks with sugar and vanilla, when the cream is almost boiling, take a small ladle and pour a little mixture into the eggs - stir and gradually pour this mixture back into the hot cream, stirring constantly.

Cook the cream over moderate heat until slightly thickened, stirring constantly with a whisk.

4.

We line the mold in which the cake was baked with cling film and pour a layer of hot cream on the bottom, then alternate the first cake layer, the top layer should be cream.

Cool for about an hour and put in the refrigerator, possibly overnight.

We take out the finished cake and decorate it as desired. You can grate the chocolate, you can melt it with a little butter and pour it on top of the cake.

Bon appetit!

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