Delicious Poppy Seed Cake with Custard and Chocolate

Original, tender, very tasty, for the holiday table! Poppy poppy cake will certainly become the main pearl of any holiday. The spectacular appearance, the wonderful combination of crispy poppy seed cake with delicate custard and tart chocolate layer will not leave anyone indifferent.
cook time: 6h
Gavin Tanner
Delicious Poppy Seed Cake with Custard and Chocolate

Nutrition Facts (per serving)

238
Calories
11g
Fat
28g
Carbs
6g
Protein

Ingredients (10 portions)

Biscuit:

Wheat flour 150 g
Sugar 120 g
Butter 80 g
Poppy food 100 g
Eggs 6 pc

Cream:

Milk 750 ml
Sugar 150 g
Egg yolks 2 pc
Flour 3 tbsp
Corn starch 2 tbsp
Vanilla sugar 1 tbsp

Glaze:

Milk 60 ml
bitter chocolate 50 g
Cocoa 2 tbsp
Sugar 1 tbsp

Recipe instructions

Step 1

Step 1
How to make poppy seed cake? First, prepare the necessary ingredients for the biscuit. Take the highest grade flour. Be sure to sift the flour. Thanks to this, it will be saturated with oxygen, and the biscuit will turn out fluffier. Melt the butter in the microwave or in a water bath and cool. If you donʼt like the crunch of a whole poppy, you can grind it in a coffee grinder or pound it in a mortar. turn on the oven to 180 degrees in advance.

Step 2

Step 2
Divide the eggs into yolks and whites, being careful not to get a drop of yolk into the whites. The whites should be cold. The container in which the whites will be beaten must be clean, without droplets of water. If any of these conditions are violated, the whites will not whip into foam.

Step 3

Step 3
Add sugar little by little and beat the egg whites with a mixer into a strong, stable foam.

Step 4

Step 4
Continuing to beat, add the yolks one at a time.

Step 5

Step 5
Add the sifted flour and poppy seeds in parts, gently stirring the dough with a spatula. Then add the melted butter into the dough in several additions.

Step 6

Step 6
Place the dough in a baking dish lined with parchment (Ø 21-22 cm) and place in an oven preheated to 180°C for 40-45 minutes or longer until ready. The exact baking time depends on the features of your oven. If the sponge cake begins to brown and the dough is not ready yet, cover the pan with foil.

Step 7

Step 7
Leave the finished biscuit in the mold until it cools completely. Then cut lengthwise into 3 layers.

Step 8

Step 8
Prepare the necessary ingredients for the custard. The amount of sugar can be adjusted to your taste. You can add lemon or orange zest to the custard for flavoring.

Step 9

Step 9
Pour 500 ml of milk into a saucepan and heat over low heat. But donʼt bring it to a boil.

Step 10

Step 10
Add the yolks to the remaining milk and mix.

Step 11

Step 11
In a separate bowl, mix flour, starch, sugar and vanilla sugar.

Step 12

Step 12
Pour the milk-egg mixture into the dry mixture and stir, breaking up any lumps.

Step 13

Step 13
While constantly stirring, pour the resulting mixture into the hot milk in a thin stream. Cook the cream, stirring constantly with a whisk, until thickened. I boiled until the whisk mark stopped tightening. The thicker the cream, the smoother the cut of the cake will be.

Step 14

Step 14
Now assemble the cake. Place the bottom crust on a plate and enclose it in a cooking ring. It is better to line the walls of the ring with acetate film or parchment. Pour half of the custard onto the crust. Cover with the second cake layer and pour in the remaining cream. Cover with the third cake layer. Cool the cake at room temperature. Then refrigerate for 2-3 hours.

Step 15

Step 15
Prepare the necessary ingredients for the glaze. You can replace dark chocolate with dark chocolate. In this case, you don’t need to add sugar at all.

Step 16

Step 16
In a saucepan, combine broken chocolate, cocoa, sugar and milk. Stirring, heat over low heat or in the microwave (then place the ingredients in a microwave-safe container) until the sugar and chocolate are dissolved and a semi-viscous, homogeneous glaze is obtained.

Step 17

Step 17
Pour chocolate icing over the top of the cake and let it harden.

Step 18

Step 18
Remove the cooking ring before serving. Decorate the cake with colored marshmallows and mint and serve. Bon appetit!

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