Chocolate poppy seed cake - recipe with step-by-step photos on how to prepare it. Poppy cake - the most interesting thing in blogs Step-by-step recipe from Yulia Vysotskaya

Poppy seed baking is always tasty and aromatic, and most importantly, very simple. Even a basic cupcake recipe turns into an almost festive dessert when you add poppy seeds. The only thing that professionals advise housewives to remember is the need to pre-steam the poppy seeds. Dry grains should not be used: they will remain crispy balls. If you decide to use poppy seeds for the filling, you will also have to boil it, as is done for rolls and pies.

According to the classic recipe, this is not a cake, but a cupcake, however, by changing the shape and subsequent cutting of the sponge cake, as well as adding cream, you get a real birthday cake.

Compound:

eggs – 2 pcs.;
flour – 500 g;
milk – 170 ml;
sugar – 300 g;
vegetable oil – 100 ml;
poppy seeds – 2/3 cup;
baking powder – 1 tsp;
cream 33% – 200 g;
nuts – 100 g;
butter – 50 g;
milk chocolate – 100 g.

Preparation:

If a simple recipe is already too boring for you, try to diversify the menu for home tea drinking and prepare a two-layer cake, the cakes of which differ in taste and appearance. This is achieved by introducing poppy seeds and raisins, but you can go even further and create a color contrast: just add a couple of spoons of cocoa to 1 part of the dough or pour in melted chocolate. Keep in mind that when using chocolate, the sponge cake will become more moist, so it can bake longer and no longer requires heavy soaking.

Compound:

liquid sour cream – 200 g;
sugar – 250 g;
flour – 200 g + 2 tbsp. l.;
eggs – 4 pcs.;
soda – 1 tsp;
vinegar for extinguishing)
raisins – 100 g;
poppy – 100 g;
milk – 230 ml;
butter – 100 g

Preparation:

Experts advise making the dough for the cakes in different bowls, so that you don’t have to measure out the same amount with scales later when you have to add additives. For 1 cake you will use an egg, 100 g of flour, the same amount of sour cream and sugar. Plus - half a teaspoon of soda, which needs to be extinguished.
Pour boiling water over the raisins and wait a quarter of an hour. Chop finely.
Rinse the poppy seeds, pour boiling water in the same way, but it is advisable to let it sit for half an hour, after which you will need to drain the liquid through gauze.
Distribute the additives among the cups with the dough - poppy seeds in one, chopped raisins in the other. Bake cakes with a diameter of 22 cm at 200 degrees. Waiting time (approximate) is 20 minutes.
The cream will be custard, you will have to work with it. Beat the eggs and place them in a water bath to warm up. Add flour and sugar (remains), beat.
Separately, bring the milk to a boil (but do not let it boil), pour in the egg-sugar-flour mixture. Continuing to whisk, cook until thickened. The cream should spread well onto the spoon and not run off it immediately.
Coat the cooled cakes with cream; the assembled cake can also be topped with this mixture.

Once upon a time, for housewives, this dessert was the pinnacle of homemade holiday baking - it amazed with its taste combination, design, and versatility. Today, when the confectionery industry has expanded and even beginners can already try working with soufflé, mastic and other complex things, “Lady's whim” (in other sources - “Fairy Tale”) is already perceived as a simple homemade cake, but this does not detract from its positive taste and external data. From the specified amount of products, a small cake with a diameter of 20-21 cm is obtained.

Compound:

eggs – 3 pcs.;
flour – 3 tbsp;
starch - 3 tbsp. l.;
sugar – 1.5 tbsp;
sour cream 20% – 360 g;
baking powder – 15 g;
walnuts – 2/3 tbsp.;
poppy seed - half a glass;
dried apricots - half a glass;
butter – 150 g;
condensed milk – 200 g;
dark chocolate – 100 g.

Preparation:

First you need to make sponge cakes: they will be prepared from the first 6 components, so each one needs to be divided into 3 parts. Accordingly, for 1 cake you will need a glass of flour, a spoonful of starch, half a glass of sugar, 120 g of sour cream, 5 g of baking powder and an egg.
Additives for the cakes also need to be prepared: steam the dried apricots and chop them finely, fry and crush the nuts, rinse the poppy seeds very well and let them sit in cold water for half an hour. Afterwards it should be boiled and boiled (low heat, time - 25 minutes). Place on cheesecloth to drain.
Add dried apricots to the first bowl with the biscuit base, poppy seeds to the second and nuts to the last.
Bake 3 cakes, preheating the oven to 190 degrees. The approximate waiting time for each is 20 minutes. Be guided by the power of your oven.
While the cakes are cooling (in shape!), make the cream. To do this, you need to let the butter soften, then beat it with condensed milk using a mixer. The mass should be airy, but liquid, otherwise the biscuit will not be soaked. If you like a thicker cream, you can add 3 tbsp here. l. starch, and reduce the amount of condensed milk by 50 g. However, the cakes will then have to be soaked in syrup.
Assemble this cake in any order, coating the cakes with cream. Some of it should be left to cover the surface.
Decorate with grated chocolate and place in the refrigerator for a couple of hours.

Good Friday to you, friends! As always, I’m glad you stopped by and I have something to show you and tell you about. Several times during the week I promised in my instagram, that today I will share a recipe for poppy seed cake, so I had no other choice but to do this, especially since an absolutely gloomy morning is conducive to this process)

For a long time now the thought has been itching in my head that I need to somehow make a cake with poppy seeds, but this is not because I have a passion for it (I am absolutely indifferent to poppy seeds), rather, I wanted variety and visual number. Agree that the cut of the poppy seed cake looks interesting, especially with a bright spot in the form of an orange curd. I must admit that mixing poppy seeds and angel sponge cake (a sponge cake made with just whites) was a good idea and I suggest you check it out)

Ingredients

Angel biscuit:

sugar - 100 g
egg whites - 5 pcs
poppy seed – 50 g
flour - 50 g
powdered sugar - 30 g
a pinch of salt, a pinch of citric acid

Orange Kurd:

fresh orange – 150 ml
sugar - 100 g
egg yolks - 5 pcs
butter - 50 g
flour - 1 tsp

Cream:

mascarpone – 250 g
condensed milk - 100 g
sour cream 26% - 80 g
sugar - 20 g
vanilla - 1 pod

Preparation

Mix flour, poppy seeds and powder with a whisk until smooth.
Add citric acid and salt to the egg whites, start beating, gradually adding sugar.
The protein mass should be stable and airy, and at this stage you should carefully stir in the poppy-flour mixture.
Place the resulting dough into a baking dish that does not need to be greased, it should be clean and dry.
Bake the biscuit for about 30-40 minutes, depending on the depth of the mold, at 180C.

For the Kurd, you can immediately take fresh orange juice or grind the orange in a blender and pass the mixture through a sieve or cheesecloth.
Add all the ingredients listed, except butter, to the orange mixture and mix until smooth.
Put the mixture on low heat and, stirring constantly, evaporate until it becomes thick sour cream.
Remove the curd from the heat, add butter, mix thoroughly until smooth and put in the refrigerator.

Once the biscuit is ready (and you can check its readiness with a wooden skewer), it should be left in the mold to cool for about an hour.
Remove the cooled sponge cake from the mold, cut it lengthwise and brush both parts with chilled curd. Set aside for soaking and start preparing the cream.
For the cream, beat the sour cream with sugar. Then, in a separate bowl, beat the mascarpone with vanilla seeds and condensed milk. Gently stir in sour cream and mascarpone cream and spread it over the cake layers.
Assemble the cake and spread the remaining cream over the surface, the curd may leak out, but it’s okay, mixed with the cream, it will only become tastier)
Place the cake in the refrigerator for 30 minutes, then you can start decorating it, for example, I decorated it with chocolate stones, or you can just sprinkle a little poppy seeds or cover it with berries, it’s up to you)

Well, something like this) If you decide, then I wish you good luck in cooking, and if you don’t like poppy seeds or couldn’t get it in the store, then I remind you of the recipe, in case it will come in handy)

Most often, poppy seeds are used as a topping or filling for buns, rolls, or as an additive for confectionery products, such as halva. But there is another dessert based on poppy seeds - poppy seed cake. Most often, sponge cakes are used for it, and they are combined with sour cream, custard, cream cheese, berry compote or just jam. In any of the options, the baked goods will delight you with the unusual taste of thousands of poppy seeds and will not leave anyone indifferent.

Of course, you can bake a classic sponge cake or cake crust from cake dough, cut it into several cake layers and spread with whipped sour cream and sugar. But you can do it a little differently - hide a delicious sponge cake with grains of poppy seeds under a layer of almost weightless sour cream soufflé.

For those who decide on such an experiment, for a cake with a diameter of 23 cm you will need:

180 g soft butter;
250 g of powdered sugar (125 g for the dough and the same for the cream);
3 eggs;
150 g poppy seeds;
70 g flour;
14 g baking powder;
500 ml fat sour cream;
15 g gelatin;
75 ml water.

Cooking method:

Beat the butter with the sweet powder, then add the eggs and bulk ingredients (poppy seeds, flour and baking powder) one at a time. Not everyone likes the squeaking of poppy seeds on their teeth, so in order for the poppy seed to cook faster and not squeak in the finished product, it is ground a little in a coffee grinder or pounded in a mortar.
The bottom and sides of the baking dish are lined with parchment, then the dough is transferred into it and baked until a toothpick is dry at 180 degrees (approximately 40 minutes). Cool the finished cake without removing it from the mold.
Beat sour cream with powdered sugar until fluffy. Then gelatin, swollen in water and melted to liquid condition, is introduced into it. Beat for another five to six minutes.
Pour the sour cream into the mold on top of the sponge cake and place in the refrigerator to harden. After a night spent in the cold, the cake is carefully removed from the mold, decorated and served.

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.

Prepare the cake step by step:

Grind dry poppy seeds in a coffee grinder as finely as possible, but maintaining the crumbly structure, no oil should come out. Mix ground poppy seeds, flour and baking powder.
We separate the eggs into whites and yolks. Then beat six whites to soft peaks with 40 g of sugar. Send the remaining sweet crystalline product to the yolks and beat everything into a white and fluffy mass.
Carefully, in order to preserve the fluffy structure as much as possible, mix the whites, yolks, bulk dough components, as well as vegetable oil and aromatic vanilla extract.
Distribute the resulting mass onto a baking sheet (approximately 30 by 40 cm) lined with parchment and bake at 200 degrees for 10 - 15 minutes. Cool the browned cake by covering the top with another sheet of parchment and a cotton towel.
Mix half the amount of milk for the cream with sugar, yolks and starch. Place the remaining product on the fire and boil, pour in the starch-egg mixture, lay out wide strips of zest and pour in the juice squeezed from the lemon.
Brew the cream with vigorous stirring until thick. Then remove the zest and cool for 4 – 6 hours. After that, mix it with whipped cream and 2/3 of grated chocolate. The cream is ready.
Cut the large cake into three equal ones and layer them with generous portions of cream. Cover the top of the cake with cream and sprinkle with the remaining chocolate chips.

With custard

This version of poppy seed pastries will appeal to lovers of custard cakes.

If desired, you can add a little fresh lemon or orange zest to the cream to play a little with the combination of flavors, and for the poppy seed cake you need to prepare:

4 eggs;
100 g sugar;
8 g vanilla sugar;
100 g butter;
100 g flour;
130 g dry poppy seeds.

The custard for this cake is prepared from:

750 ml milk;
270 g sugar;
120 g flour;
2 yolks;
8 g vanilla sugar.

Sequence of actions:

Since the fluffiness of the cake is achieved without baking powder, it is very important to thoroughly beat the eggs. They are divided into whites and yolks. The first ones are beaten to strong peaks with vanilla sugar, and the yolks are beaten separately with regular sugar until almost white.
Next, pour melted, non-hot butter into the beaten yolks, carefully stir in the protein mass and a mixture of poppy seeds and flour. From the resulting dough, one cake is baked at 190 degrees in a springform pan with a diameter of 20–22 cm, which, after complete cooling, is cut into two layers.
Place all the cream components (except the oil) into a saucepan of suitable capacity. Stir them thoroughly with a whisk until smooth, and then put them on the fire and, with continuous and vigorous stirring, brew until thick.
Let the custard base cool a little (5 minutes), add butter to it, stir until smooth. Spread the cakes with the still warm cream, assembling the cake in a springform pan or sliding ring.
Let the cake sit overnight in the refrigerator, then coat the top and sides with cream and decorate to your liking. You can simply sprinkle with dry poppy seeds and place small meringues beautifully on top.

Curd and poppy seed diet cake

Not a gram of flour and not a single extra calorie - this is how this poppy seed cake can be described.

Of course, a natural sweetener (sugar substitute) is added to the recipe to taste, but even the most desperate sweet tooth will have a calorie content of only 136 kcal per 100 g.

So, the dough will go:

6 whites and 4 yolks;
30 g poppy seeds;
40 g bran;
sweetener to taste.

For the curd cream you need to prepare:

200 ml milk (1%);
300 g low-fat cottage cheese;
2 yolks;
lemon zest and juice to taste;
sweetener to taste.

How to make a diet cake:

Beat the whites and yolks together with the sweetener until a fluffy, airy mass, into which then add dry poppy seeds and bran. Transfer the resulting mixture onto a parchment-lined baking sheet and bake one large, thin cake. This will take 7 - 8 minutes at 190 - 200 degrees.
Brew the milk together with the yolks until thick, adding a sugar substitute and citrus ingredients to taste along the way. Next, beat the cottage cheese with a blender, adding the egg-milk custard base one spoon at a time.
Cut the cooled cake into four identical rectangles, generously spread them with cream and put them in the refrigerator overnight, allowing the cake to soak thoroughly.

Step-by-step recipe from Yulia Vysotskaya

The cake should not be distinguished by pretentious decor; for children, the main thing is that it is tasty and prepared by a loving mother, says Yulia Vysotskaya.

And that’s exactly what her simple and delicious poppy seed cake is, made from:

155 g poppy seeds;
6 eggs;
120 g sugar;
75 g flour;
30 g starch;
3.5 g nutmeg;
1.5 g salt;
5 g butter for greasing the mold;
200 g cherry jam;
100 ml heavy cream for whipping.

Algorithm of actions:

Separate the whites from the yolks and beat with a pinch of salt with a mixer until stiff foam. Beat the yolks with sugar into a light and fluffy cream.
Grind the poppy seed a little in a blender and pour boiling water over it for 10 minutes. Then squeeze and mix with the yolks. Next, add bulk ingredients and protein foam to the dough.
Transfer the dough into a greased pan and bake a fluffy sponge cake at 180 degrees. The duration of heat treatment is approximately half an hour.
Dissolve the cooled sponge cake into two thinner layers and generously spread them with cherry jam. Also grease the top of the cake with jam and decorate with whipped cream, pipetting it in a circle through a pastry cutter or parchment cornet.

With berry compote

Fragrant poppy seed cakes, perfectly in harmony with the sourness of the berry compote and layered with delicate butter cream - this is the “Poppy Paradise” cake. You can use completely different berries for it, so each housewife can have her own “paradise.”

Ingredient proportions for poppy seed cakes:

5 eggs;
150 g sugar;
2 – 3 g salt;
160 g flour;
7 g baking powder;
40 g lightly ground poppy seeds;
30 ml hot milk;
30 g vegetable oil.

To prepare berry compote, you must prepare:

450 g berries;
80 – 100 g sugar;
9 g gelatin;
54 g of water.

The composition of the delicate butter cream includes:

750 g cream cheese;
250 ml heavy cream;
250 g powdered sugar.

Prepare the cake as follows:

In a separate container, mix flour, poppy seeds and baking powder. Beat the eggs with sugar and salt with a mixer for at least 10 minutes until an airy, almost white mass is obtained, into which then stir in the bulk mixture.
Mix hot milk with butter. Add a couple of spoons of dough to this mixture, stir and add to the total mass. Line a sponge cake pan (Æ 20 – 22 cm) with parchment, pour the dough into it and place in the oven for forty minutes (temperature – 180 °C).
For compote, heat half the berries with sugar until it is completely dissolved, then puree with a blender and add gelatin dissolved in water. Pour in the reserved berries, mix, distribute the compote into two round cutter molds with a diameter of 16-18 cm covered with film and freeze.
For the cream, place cold cheese, cream and powdered sugar in a mixer bowl. Using vigorous movements of the mixer blades, turn everything into a fluffy and thick cream.
Cut the sponge cake into three layers and assemble the cake, alternating layers: cake, cream, compote, cream, cake. From this amount of cream, enough cream is obtained not only for the filling, but also for leveling the cake on top and sides.

All that remains is to decorate the baked goods to your taste, for example, with the berries included in the compote.

Poppy sponge cake for cake

Based on the sponge cake with poppy seeds, you can create your own original cake recipe, using a proven and favorite cream recipe for the filling.

And to bake a fluffy poppy seed cake six centimeters high with a diameter of 22 cm you will need:

5 eggs;
125 g sugar;
125 g butter;
125 g flour;
150 g dry poppy seeds;
5 – 7 g baking powder.

Baking technology:

Be sure to divide the eggs into whites and yolks. First, using a clean and dry mixer whisk, beat the egg whites with half the amount of sugar until stiff peaks form. If the mass does not fall out when turning the container over, then everything is done correctly.
Beat the yolks with the rest of the sugar into a fluffy, almost white creamy mass. Then, in three to four batches, the proteins and a loose mixture of poppy seeds, baking powder and flour are mixed into them one by one. The last thing to add to the dough is not hot melted butter.
The springform pan is lined with baking paper. You can only cover the bottom. The dough is transferred onto it and sent to an oven preheated to 180 degrees for 40 - 45 minutes. Check the readiness of the biscuit with a toothpick.

To prevent a “volcanic” cap from forming in the center of the sponge cake, the top of the pan should be covered with food foil. This trick will make the cake almost perfectly even.

Poppy cake is an excellent choice for decorating a sweet feast on a special occasion or simply to complement everyday tea drinking. The unusual, spectacular appearance and amazing taste of the delicacy will satisfy household members and guests.

How to make poppy seed cake?

A poppy seed cake can be the best homemade culinary creation if you prepare it correctly, taking into account all the requirements of the recipes and knowing the basic nuances of the chosen technology.

Poppy cakes are often made from sponge dough.
After baking, the sponge cake is kept for 8-10 hours and only after that is cut into 2-3 or more parts.
The cream for the cake is prepared by following the recommendations of the selected recipe in practice.
After completing any recipe, the poppy seed cake is left to soak.

Poppy sponge cake for cake

Sponge cake with poppy seeds is made from dough, for which you will need simple and affordable products. Poppy seeds are added to the base, the quality of which will be decisive for obtaining excellent taste characteristics of the finished dessert. The poppy seed mass is pre-steamed, boiled or simply ground in a coffee grinder.

Ingredients:

eggs – 4 pcs.;
flour – 100 g;
sugar – 100 g;
butter – 100 g;
vanilla – 15 g;
poppy – 130 g.

Preparation

Grind the yolks with sugar and vanilla until white.
Add melted butter, poppy seeds and flour.
Stir in the whites whipped to stiff peaks, transfer the mixture into the mold, and bake for 40-50 minutes at 170 degrees.
Decorate the poppy seed sponge cake by cutting the cake into 3 parts and covering them with cream.

Cake “Fairy Tale” with poppy seeds, nuts and raisins

It’s easy to prepare, which got its name thanks to its truly fabulous final taste. The base dough is divided into 3 portions, each of which is filled with its own additive and baked separately. This technology is a godsend for those who don’t like to bother with cutting biscuits.

Ingredients:

eggs – 3 pcs.;
flour – 1.5 cups;
sugar – 1.5 cups and 200 g;
baking powder – 15 g;
vanilla - to taste;
poppy seeds, nuts and raisins - 0.5 cups each.

Preparation

Beat the egg, 0.5 cups each of sugar, sour cream and flour separately, adding baking powder.
Add raisins to one of the portions, poppy seeds to another, and nuts to the third.
Bake 3 cakes at 200 degrees.
Beat 500 g of sour cream with a glass of sugar and vanilla.
Coat the cakes with cream and decorate the poppy seed cake to taste.

Coconut poppy seed cake

Poppy seed cake, a simple recipe for which is presented below, acquires a special aroma and taste due to the addition of coconut flakes to the dough. In this case, it is preferable to steam the poppy seeds with boiling water, and then grind them with a masher or grind them in a blender. Instead of custard, you can prepare any other cream of your choice.

Ingredients:

eggs – 7 pcs.;
flour - 1 cup and 4 tbsp. spoons;
coconut flakes - 1 cup;
sour cream – 250 g;
butter – 400 g;
sugar – 1.5 cups;
poppy – 200 g;
baking powder - 1 packet;
milk – 2 glasses;
vanilla.

Preparation

Beat 4 eggs and 0.5 cups of sugar.
Add poppy seeds, coconut flakes, sour cream, butter (200 g) and beat again.
Mix a glass of flour with baking powder into the dough, bake the cake at 190 degrees for 50 minutes, cut it into 3-4 parts after cooling.
Mix eggs with flour, milk and remaining sugar, heat until boiling and thickening, stirring.
Add vanilla, cool, beat cream with soft butter.
Coat the cakes with cream.

Cake with poppy seeds and sour cream

Another simple poppy seed cake can be prepared using the following available recipe. In this case, gelatin is mixed into two-thirds of the total portion of sour cream and the resulting mixture is poured on top of the cake. The dessert is amazingly rich in taste, amazingly aromatic and impressive in appearance.

Ingredients:

eggs – 3 pcs.;
flour – 180 g;
butter – 150 g;
sugar – 350 g;
poppy – 200 g;
baking powder – 20 g;
vanilla sugar – 20 g;
gelatin – 10 g;
sour cream – 750 g.

Preparation

Beat butter and 150 g sugar.
Stir in beaten eggs, poppy seeds and flour with baking powder.
Transfer the mixture into the mold and bake the cake for 30 minutes at 180 degrees.
After cooling, cut the layer into 2 parts, coat with cream made from 50 g of sugar and 250 g of sour cream.
Mix dissolved gelatin into the remaining sour cream whipped with sugar and pour the mixture into the cake tin.
Leave the poppy seed in the cold for 2-4 hours.

Poppy cake “Queen Esther” – recipe

The most delicate, delicious poppy seed cake “Queen Esther” will not leave anyone indifferent. The amazing taste is achieved by using an airy custard with whipped cream and a dough with a minimum amount of flour. If desired, lemon zest can be replaced with vanilla or vanilla sugar.

Ingredients:

eggs – 8 pcs.;
flour – 4 tbsp. spoons;
milk – 1.5 cups;
sugar – 250 g;
oil – 50 ml;
poppy seed – 0.5 cups;
baking powder – 20 g;
lemon – 0.5 pcs.;
cream 33% – 200 ml;
starch - 2 tbsp. spoons;
vanilla sugar – 1 teaspoon;
White chocolate.

Preparation

Beat the whites and 100 g of sugar until foamy.
Add 5 yolks, butter, vanilla sugar, beat for a minute.
Stir in flour, poppy seeds and baking powder, bake 3 cake layers separately at 180 degrees.
Mix the yolks, milk, starch and sugar, cook until thickened, stirring in lemon juice and zest.
Whip the cream, adding cream in portions.
Coat the cakes with cream and decorate the cake with grated chocolate.

Cake with dried apricots, prunes and poppy seeds

An original and delicious cake with poppy seeds can be prepared according to the following recipe. In this case, the poppy seed cake is combined with two others, prepared with the addition of chopped dried fruits. If desired, when assembling the cake, the cream can be supplemented with chopped nuts or slices of canned fruit.

Ingredients:

eggs – 3 pcs.;
flour – 1.5 cups;
starch – 1.5 tbsp. spoons;
sugar – 1.5 cups and 1 cup;
sour cream – 1.5 cups and 500 g;
baking powder – 15 g;
vanillin - to taste;
poppy seeds, prunes and dried apricots - 0.5 cups each.

Preparation

Mix an egg and 0.5 cups of sugar in three bowls and beat.
Add equal amounts of sour cream, starch, baking powder and flour, beat again.
Mix poppy seeds into one portion of the dough, dried apricots into another, and prunes into a third.
Bake 3 cakes, coat them with cream with sour cream whipped with sugar and vanilla.

Lemon poppy seed cake

A cake with poppy seed filling and lemon sponge cake will amaze you with its harmony of taste. The sourness of the cakes contrasts perfectly with the sweetness of the filling and white chocolate glaze, evoking the most positive emotions during the tasting process. A dessert like this will transform any tea party and ideally complement a home feast.

Ingredients:

flour – 400 g;
milk – 325 g;
butter – 230 g;
sugar – 350 g;
eggs – 6 pcs.;
sour cream and lemon juice – 125 g each;
lemon zest – 2 tbsp. spoons;
poppy – 100 g;
powdered sugar – 40 g;
baking powder - 1.5 teaspoons;
soda – 0.5 teaspoon;
vanilla, white chocolate.

Preparation

Grind butter and sugar, add eggs.
Add half the zest, soda, vanilla, baking powder and flour (370 g), stir in lemon juice, sour cream and 125 ml of milk.
Bake 2 cakes.
Mix eggs with powder, flour, milk, cook until thickened.
Stir zest and poppy seeds into the cream and cool.
I coat the cakes with cream, pour melted chocolate over the cake with poppy seeds and lemon cream.

Pancake cake with poppy seeds

If you don’t want or have the opportunity to bake cakes in the oven, you can go the other way and use pancakes fried in a frying pan to create a dessert. The resulting poppy seed pancake cake will surprise you with its amazing delicate and rich taste. You can decorate the delicacy with berries or slices of fruit.

Ingredients:

flour – 240 g;
milk – 1.2 l;
oil – 40 ml;
sugar – 200 g and 2 tbsp. spoons;
eggs – 4 pcs.;
poppy – 50 g;
vanilla sugar and salt.

Preparation

Beat 2 eggs, 2 tablespoons of sugar and 0.5 liters of milk a little.
Add butter, poppy seeds, salt and 160 g of flour, mix and bake pancakes.
Mix the remaining ingredients, heat until thickened, stir in vanilla sugar, and cool.
They collect poppy seeds by spreading them on pancakes.

Cake with poppy seeds and meringue - recipe

Poppy seed can be prepared either with nuts, adhering to the recommended proportions, or without their participation. You can decorate the dessert with coconut flakes, grated chocolate or chocolate glaze prepared according to any recipe. Decorative elements in the form of cream patterns will also not be out of place.

Ingredients:

eggs and whites - 4 pcs.;
flour – 1.5 cups;
vanilla sugar – 20 g;
butter – 340 g;
sugar – 2 cups;
poppy seeds and nuts - 1 glass each;
condensed milk – 350 g;
baking powder - 1 tbsp. spoon.

Preparation

Grind 4 yolks with a glass of sugar, adding butter (125 g), flour with baking powder, poppy seeds.
Stir in 4 egg whites, whipped to stiff peaks, bake the cake for 50 minutes at 180 degrees, cut into 2 parts after cooling.
Beat the egg whites with regular and vanilla sugar, stir in chopped nuts as desired, bake meringue on parchment paper at 170 degrees for 1 hour, then leave in the oven until cool.
Coat the cake with condensed milk and butter cream, placing the meringue in the center.

Poppyseed cake with curd cream

By preparing ahead of time with poppy seeds, making a poppy seed cake is not difficult. For cream, you should choose soft cottage cheese or grind a grainy product before using a blender for a creamy texture. Natural yogurt without additives can be replaced with sour cream and vanilla zest.

Ingredients:

classic poppy seed cake – 1 pc.;
yogurt – 250 g;
cottage cheese – 300 g;
powdered sugar – 100 g;
zest – 1 tbsp. spoon.

Preparation

Bake a poppy seed cake and cut into 2-3 pieces.
Beat cottage cheese, yogurt, powder and zest until a fluffy cream is used to coat the cakes.

Chocolate poppy seed cake

Homemade poppy seed cake prepared according to the following recipe will delight the taste buds of chocolate lovers. You can soak a sponge cake cut into cake layers with vanilla-flavored sour cream, boiled condensed milk whipped with butter, or a custard filling made from milk, eggs and flour.

Description

Poppy cake– an ideal dessert for a holiday table, decorated with delicious chocolate glaze. It will become a favorite treat for those who do not like sugary sweet pastries. Plus it's very useful.

Maca contains a huge amount of vitamins and microelements that have a beneficial effect on the body. The calcium contained in poppy seeds is easily and completely absorbed, so poppy seed cake is ideal for children. What can I say, various infusions are even made from poppy seeds, which are taken for nervous system disorders and sleep disorders. Poppy decoctions effectively eliminate coughs, relieve pain and are an excellent remedy against fatigue. Therefore, the poppy seed cake that we will now prepare is simply a “storehouse” of useful substances for the body. By eating a small piece of this dessert, you will not only improve your mood, but also replenish your body with essential microelements.

So let's quickly start baking this vitamin dessert. But how to properly prepare a chocolate poppy seed cake, and what ingredients you will need for this, you will learn in our recipe with step-by-step photos.

Ingredients

(3 pcs.)
(100 g)
(4 tbsp.)
(100 g or 1/2 tbsp.)
(1 tbsp.)
(10 g or 1/2 tsp)
(3 tbsp.)
(100 g or 1/2 tbsp.)
(300 ml)
(180 g)
(150 g or 3 tbsp.)
(50 g)
(1 tsp)
(100 g)

Cooking steps

Take a deep glass container, put 100 grams of sugar in it and break three eggs. First, mix the ingredients thoroughly with a spoon, and then use a mixer to beat the eggs with sugar.

Add 4 tablespoons of ghee and mix thoroughly.

Place sour cream in a separate container. Take a teaspoon of baking powder and quench it with a little lemon juice. Mix the retarded mixture well with sour cream.

Gradually add the sour cream mixture to the bowl with the beaten eggs and sugar. Mix all ingredients thoroughly.

Sift the wheat flour through a sieve several times to enrich it with oxygen. Add cocoa to it, which also needs to be thoroughly sifted. Mix flour with cocoa.

Now take a tablespoon and gradually add the sifted flour and cocoa to the egg-sour cream mixture. Add one spoon at a time and immediately mix thoroughly so that no lumps form. As a result, you will get chocolate dough, which should not be too thick in consistency.

Mentally divide the prepared dough into four parts. Line a baking pan with parchment paper or grease it with a small amount of butter. Preheat the oven to 180-200 degrees. Pour one fourth of the dough into the mold and place in the oven for 10-15 minutes. Check the readiness of the dough with a toothpick or match. Bake four cakes.

While the cakes are baking, you need to chop the poppy seeds. You can use a food processor or coffee grinder. Add 3 tablespoons of powdered sugar to the crushed poppy seeds and mix thoroughly.

Take a small container and pour 50 ml of cream into it, add cornstarch, mix well and leave to swell. Pour the remaining cream into a small saucepan and heat slightly. Gradually pour in the pre-soaked cream and starch. Stir constantly. Cook the cream until the cream begins to thicken. When the consistency thickens noticeably, set the cream aside and let it cool completely. After cooling, transfer two tablespoons of buttercream into a separate bowl: we will need them to prepare the glaze. Add poppy seeds and powder to the remaining cream and stir the cream thoroughly.

Leave the butter in the room to soften. After that, beat it with a mixer and add one teaspoon at a time to the poppy seed cream. Don't forget to stir it constantly to prevent lumps from forming.

The baked cakes must be left on the table and allowed to cool completely. After this, spread all the cake layers of the future poppy seed cake with the prepared cream.

Break the chocolate bar into small pieces and melt in a water bath. Add the buttercream that you put in a separate container. Spread the resulting chocolate-cream glaze on the cake and refrigerate for several hours. In order for it to soak thoroughly, it is better to leave it there overnight.

Now remove the poppy seed cake from the refrigerator and place it on a plate.

If you can't wait to try it and see how it turns out, you can grab a piece for yourself. This is what a chocolate cake with poppy seed cream looks like in cross section.

If you wish, you can decorate it with your favorite berries. Strawberries, raspberries or cranberries will look very impressive on chocolate glaze. That's all! Chocolate poppy seed cake is ready! You can prepare such a dessert very quickly, it won’t take much of your time. You can create a masterpiece within an hour.

Bon appetit!