Poppy seed cake with and without flour

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Poppy cake is found in the cuisines of different countries, and amateur cooks with imagination do not get tired of replenishing the gastronomic treasury of the world with their own recipes. Let's consider some of the most interesting of them. Let's start with a simple one - "Delicate biscuit cake with poppy seeds." It only takes an hour and a half to prepare. Grind four egg yolks with 50 g of sugar until white in a large bowl. In another bowl, beat the whites with the same amount of granulated sugar with a mixer. In the third bowl, mix 100 g of flour, 130 g of dried poppy seeds and a bag of vanilla sugar.

Carefully, in several steps, transfer the whites and dry mixture to the bowl with the yolks, knead with a wooden spatula, add 100 grams of melted butter and mix again. We cover the biscuit mold with parchment paper, pour the dough into it, put it in the oven for 40-50 minutes at a temperature of 180 C. Readiness should be checked (as always) with a match: a wooden stick stuck into the dough should remain dry. Remove the poppy seed cake and cool, then cut into 4 layers.

Now let's get on with the cream: 6 yolks are rubbed with 160 g of sugar anda bag of vanilla (you can add grated lemon zest). Boil half a liter of cream, pour it into the egg mixture in a thin stream. Put on a tiny fire and constantly stir, in no case letting it boil. Transfer our poppy seed cake layer by layer with hot cream. Leave for an hour at room temperature, and then place in the refrigerator until morning. If desired, you can decorate the top with icing, cooked in a steam bath from a chocolate bar with butter.

Don't want to mess with the test

om? You can make poppy seed cake without flour. There are two recipes for such a pie - "Japanese" and "For the lazy." We take 8 tablespoons of cheap biscuits or breadcrumbs crushed into crumbs. Pour two glasses of poppy seeds with milk in the amount of half a liter and put on fire, stirring until the mass thickens. Cool, then pass through a meat grinder twice. Add cookies to the resulting slurry and mix everything well. Then we take 8 eggs, separate the proteins, beat them into a strong foam with one and a half glasses of sugar. Grind the yolks with half a glass of sugar. We mix everything and put it to bake for an hour in the oven at 180 C. For decoration, as it should be lazy, we use boiled condensed milk mixed with butter and crushed nuts.

But the Japanese poppy seed cake, which is much more difficult to prepare, turns out to be surprisingly tender. One would like to create a laudatory haiku verse in honor of him, but it would be more appropriate to give his recipe. Grind 150 g of poppy seeds in a mortar (but you can also grind it in a coffee grinder - it will be much faster). We fillboiling water so that the water covers the grains, leave for a quarter of an hour. We clean three apples,

remove the core and rub on a coarse grater. Beat 120 g of butter, and then add three egg yolks one at a time. During this time, the poppy should already absorb all the water. Strain it lightly and add to the butter-egg mixture along with a tablespoon of honey and grated apples.

Now it remains only to add 3 tablespoons of semolina, the same amount of powdered sugar, a spoonful of vegetable oil and a bag of cookie powder to the poppy seed cake. We still have squirrels left! We beat them with a mixer into a hard foam and add to the dough in three passes, constantly carefully kneading with a spoon from the bottom up. Pour into a baking dish and into the oven. Such a handsome man needs a particularly delicate cream: creamy or condensed milk will simply “beat” the delicate taste of the cakes. The Japanese recommend layering the cake with whipped cream, and decorate the top with caramelized apple slices with sour jelly.