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.