Poppy cake layer
Yellow cake layer
at the tip of the knife
cherry (strawberry) jam
Do we have any poppy baking lovers here?
Everyone will love the delicious taste of these cakes! Airy poppy sponge biscuits, silky crème and cherry hint… It’s a sort of magic! Enjoy the new recipe!
The calculation in the recipe is for a mold 18x25 cm (7x9.8 inch).
- Divide the eggs into whites and yolks. Whip the whites until peaks, and then add the sugar; keep whipping until stiff. Then add the yolks one at a time, without stopping whipping. Sift the flour, and combine it with the baking powder. Gently combine the flour with the eggs in a folding motion using a spatula. Add the poppy seeds, and stir. Bake the biscuit in the oven preheated to 180C (356F) for about 20 to 25 minutes until tender.
- Cover the mold with the paper.
- Cook the dough for the second biscuit layer (adding the dye instead of poppy), and bake it for 15 minutes. Cool the biscuits, and place them the fridge overnight.
- Combine the milk and eggs in a saucepan. Stir the mass with a whisk. Combine the sugar and the starch in a bowl, and add it to the milk. Cook the mass over a medium heat until thickened (while stirring). Cool the mass down. Whisk the softened butter until fluffy, and add the custard mass in a spoon.
- For the filling, soak the gelatin with water. Let it swell, and cool down.
- Mix the jam and gelatin, and punch the mass with a blender until smooth. Take 2 identical molds, and cover them with the cling film; divide the prepared mass into 2 parts, and pour it into the molds. Chill the filling in the freezer for 10 to 15 minutes until it is gelatinous.
- Take a mold, and place a poppy biscuit, the crème, the jelly, the crème, a yellow biscuit, the crème, the jelly, the crème, a poppy biscuit, a little crème.
- Refrigerate the dessert overnight. Then cut it into portions.