Cakes with poppy seeds

Ingredients:

For the cakes:

chicken egg 4 pcs.

sugar 100 g

premium wheat flour 100 g

dry poppy seed 130 g

vanilla sugar 1 sachet

butter 100 g

For cream:

milk750 g

butter 200 g

sugar1.5 cups

yolk 2 pcs.

flour 5 tbsp. l. (with a slide)

vanilla sugar 1 sachet

For decoration:

mini meringue

Number of servings: 10 Cooking time: 60 minutes

If you have any good expectations for this cake, then I am sure it will exceed them. By the way, here you can see another cool recipe for classic German.

Calorie content of the recipe
"Poppy cake" 100 g

Calorie content

Carbohydrates

Recipe

Step 1: Separate the yolks from the whites

So, let's start preparing the poppy seed cake. To do this, first carefully separate the yolks from the whites.

Step 2: Melt the butter

We will add melted butter to the dough, so you need to melt it in advance and cool slightly.

Step 3: Beat the egg whites

Beat the whites into a fluffy foam using a mixer.

Gradually add sugar and vanilla sugar, beat until sugar is completely dissolved. Then add the yolks one at a time, continuing to beat. Finally add melted butter. The mass will be homogeneous, shiny and airy.

Step 5: Mix flour and poppy seeds

Sift flour into a separate deep bowl and add poppy seeds.

Step 6: Add flour to liquid mixture

Pour the liquid mixture into the flour and mix gently with a silicone spatula, moving from top to bottom. The dough will be thin, but homogeneous and airy.

Step 7: Pour the dough into the mold

Lightly grease the baking dish with vegetable oil. I used a 25 cm springform pan. Pour the dough into the pan and place in a preheated oven.

Step 8: Bake the crust

Bake the cake at 180-200 degrees for about 35-40 minutes. Check the readiness of the cake with a dry toothpick. Cool the finished cake slightly in the pan.

Step 9: Cool the poppy seed cake

Then invert onto a cutting board and cool completely.

Step 10: Mix the ingredients for the cream

While our cake is cooling, you can prepare the cream. Prepare the ingredients for the cream.

Pour milk into a saucepan, add yolks, sugar, vanilla sugar. Mix the mixture with a whisk and put on fire.

Step 11: Brew the cream

Bring the mixture to a boil while stirring constantly.

When the cream thickens, remove it from the heat and cool slightly for 5 minutes.

Step 12: Add butter to the cream

Add softened butter to the cream and stir well with a whisk.

The cream will be homogeneous, smooth and shiny.

Step 13: Forming the Poppyseed Cake

Cut the cake into three parts. Place one cake layer in a springform pan and grease it well with warm cream, then cover with the second cake layer and also grease it with cream. Thus assemble the cake. Cover the top of the cake with cream.

Step 14: Place the cake in the refrigerator

Cover the cake pan with cling film and put it in the refrigerator overnight so that the sponge cake is thoroughly soaked in custard. Then carefully remove the sides of the mold. Transfer the cake to a flat plate or cake stand. Decorate the cake as desired. I sprinkled the edges and top of the cake with poppy seeds.

I lined the edge of the poppy seed cake with store-bought mini meringues.

Step 15: Feed

Our magnificent poppy seed cake is ready. You can cut into pieces and serve. Enjoy your tea!

Step-by-step recipes for a cake with poppy seeds and raisins, nuts, sour cream, condensed milk

2018-09-20 Marina Vykhodtseva

Grade
recipe

2142

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

26 gr.

Carbohydrates

35 gr.

393 kcal.

Option 1: Classic poppy seed cake

With poppy seeds you can make not only buns, but also delicious cakes. They stand out for their interesting color and structure, amazing aroma and juiciness. Here is the recipe for sponge cake with poppy seeds and sour cream cream. It is very easy to prepare, but it is advisable to bake the cake a couple of hours before assembly, or even better, make it the day before. Then it will definitely cool completely, and there will be no difficulties with cutting.

Ingredients

1 tbsp. poppy;
1 tbsp. flour;
130 g butter;
1 tbsp. l. baking powder;
310 g sugar;
500 g sour cream 30%;
1 g vanillin.

Step-by-step recipe for a classic poppy seed cake

We measure out 500 ml of water, boil, add poppy seeds, stir, let stand for ten minutes, it should steam. After this, pour into a fine strainer and leave in it until it cools completely. At the same stage, melt the butter. It should be cool by the time you add it to the dough.

Separate the whites and beat until well foamed. We do this in a tall bowl, as the mass will increase significantly. In another bowl, beat four yolks and 160 grams of granulated sugar.

Mix the steamed poppy seeds with flour, baking powder, add to the yolks, then add the whites and stir everything together. As soon as the dough becomes homogeneous, add melted butter.

Line a 23-24 cm tin, grease the sides and place the sponge poppy seed dough on top. Place in the oven. Bake the sponge cake until cooked through, about 35 minutes. Cool, cut into two parts.

We still have sugar and vanillin, add it all to sour cream and stir. You can beat it, but be careful. Sour cream should not turn into butter.

We grease the bottom sponge cake layer and don’t skimp on the filling for this layer. Cover with the top. We coat it with the remaining sour cream and also cover the sides. Decorate the cake with dry poppy seeds; you can use other decor. Let it soak in the refrigerator.

You can make cream not with sugar, but with powder. It dissolves faster in sour cream and does not thin out the consistency. You can also add a little cocoa to it; it goes well with poppy seeds.

Option 2: Quick recipe for cake with raisins and poppy seeds on soda

Another version of sponge cake with poppy seeds, but it is prepared very simply and quickly from egg dough with soda. Additionally, we will need raisins, which make the cake even tastier and more interesting and add their own flavor.

Ingredients

6 eggs;
160 g sugar;
3 spoons of poppy seeds;
12 g soda;
100 g raisins;
300 g boiled condensed milk;
spoon of vinegar;
1 chocolate bar (grate);
130 g flour.

How to quickly make a cake with poppy seeds

Pour raisins into one bowl and poppy seeds into another. Pour boiling water from the kettle, let it sit for five minutes until you can knead the dough.

Beat the eggs until foamy, do not separate the whites and yolks. Add flour, extinguish soda, pour in next, stir with a whisk. Strain the poppy seeds and raisins into a strainer. As soon as almost all the water has drained, pour it into the dough.

Pour it all onto a small baking sheet, spread it to a thickness of 1 cm, and quickly bake. Since the layer is not thick, the cake will take literally 15 minutes to prepare at 200 degrees, and it will also cool quickly.

We cut the cake into two or four parts, coat it with boiled condensed milk, and assemble the cake. You can decorate with poppy seeds, raisins, here it is suggested to sprinkle with grated chocolate.

You can use sour cream, cream for this cake, or beat condensed milk with butter if you have a softened pack. Another quick and easy option is to pour melted chocolate over it.

Option 3: Recipe for cake with poppy seeds and nuts “Fairy Tale”

This cake fully lives up to its name. It turns out fabulously beautiful and very tasty. Three different cake layers look unusual. In addition to nuts and poppy seeds, we will need some raisins. The cream in this recipe is based on sour cream and sugar.

Ingredients

1.5 tbsp. flour;
0.5 tbsp. poppy;
1.5 tbsp. sour cream;
0.5 tbsp. raisins;
600 g sour cream 30% for cream;
150 g powdered sugar;
3 eggs;
3 tsp. baking powder;
0.5 tbsp. chopped nuts.

How to cook

Divide the sour cream for the dough, sugar and flour into three parts, and bake the cakes separately. We immediately prepare three identical forms. Soak the poppy seeds and raisins, chop the nuts and measure out the required amount.

Mix the egg with half a glass of sugar, grind, add half a glass of flour, swollen poppy seeds and a teaspoon of baking powder. Knead the dough, put it in a mold and bake at 180 degrees.

In exactly the same way we bake the cake with raisins and chopped nuts. After cooking, let cool; no need to chop anything. You can roast the nuts before adding them to the dough, but it is not necessary.

Mix powdered sugar with thick sour cream. Stores do not always have a product with a fat content of 30%; you can take sour cream and 25%. If it is runny, a special thickener will help out.

We grease the nut cake with cream, it goes to the very bottom. Cover with poppy seed cake. We also grease it with cream, then spread the cake with raisins. Cover the entire cake with cream, sprinkle with nuts, poppy seeds, you can decorate with raisins or use your own decor. We leave the fabulous cake to soak for 10 hours, keep it strictly in the refrigerator.

It is not necessary to use raisins or walnuts in the cake. You can make cakes with chopped prunes and peanuts, or take seeds and dried fruits, but we stick to the specified proportions.

Option 4: Recipe for cake with poppy seeds and nuts “Royal”

In this recipe, the dough for poppy seed cake is made with kefir or yogurt. Creamy condensed milk with butter. The top of the cake is covered with chocolate glaze; you can additionally decorate it with large walnut kernels, if desired.

Ingredients

250 ml kefir;
80 g sour cream;
300 g sugar;
3 eggs;
40 g poppy seeds;
can of condensed milk;
250 g butter;
1.5 tsp. soda;
30 ml vegetable oil;
150 g chocolate;
0.5 tbsp. nuts;
0.5 tbsp. chopped dried apricots.

Step by step recipe

Lightly beat three eggs with sugar, add sour cream and kefir with soda, stir, add vegetable oil and flour. Bring until smooth and divide the dough into three parts. There is no need to measure using scales; you can do it by eye.

Pour dry poppy seeds into one part, stir, and send to bake. We use a mold about 21 cm. Cook at 180 degrees.

Soak the dried apricots a little, cut them into cubes, add them to the second part of the dough and stir. We send it to the second form, bake it after the poppy seed cake.

Chop the nuts, add to the remaining dough, and prepare the third cake layer. After baking, let it all cool, it’s even better to keep it in the refrigerator for a while.

Beat a can of condensed milk with 200 g of butter, grease first the nut cake and then the poppy seed cake. Place a sponge cake with dried apricots on top. Melt the chocolate, add the remaining butter, stir until dissolved, pour glaze over the cake.

You can also prepare the cream for this cake with boiled condensed milk. With it, it will definitely turn out thick, and will also delight you with a light caramel aroma.

Option 5: Recipe for cake with raisins and poppy seeds “Tender”

A variant of a very tasty and tender cake with poppy seeds and raisins. The cream for it is prepared custard with yolks and chocolate. Cream is used, milk can be substituted. It can be made in advance so that the mass cools well.

Ingredients

4 eggs;
130 g poppy seeds;
70 g raisins;
75 g chocolate;
600 ml cream 10%;
6 yolks;
15 g ripper;
260 g sugar;
140 g butter;
130 g flour.

How to cook

Pour hot water over the raisins and let them sit. Beat the eggs until foamy, add 110 grams of granulated sugar, continue beating. Add 100 grams of flour and poppy seeds, stir, add the ripening agent, and at the very end the swollen raisins.

Place the poppy seed dough into the mold and bake the cake at 180 degrees. After cooling, cut into three thin slices.

Grind the yolks, cream, sugar and 20 g of flour, put on the stove, and brew. Remove the mass from the heat, add the chocolate, stir until it is completely dispersed in the mass. Cool the cream, add softened butter, beat.

All that remains is to coat the cakes with cream. You can decorate the cake with poppy seeds, raisins or other dried fruits. Place in the refrigerator for ten hours.

The better you steam the raisins, the larger and juicier they will be, and the better the aroma will be revealed. It’s just important to dry the grapes or squeeze them well before using them.

There are so many on the site and I just saw this thread, I decided to move from cakes with recipes and this tried and tested recipe, to the heap
So, here I am with a cut of “Poppyseed Cake.” Someone was looking for a delicious recipe, I offer this one. Very tender, juicy, delicious cake! Melts in your mouth!

Biscuit: 4 eggs at room temperature, 100g sugar, 100g flour, a pinch of vanilla, 130g dry poppy seeds, 100g butter (melted and cooled).
Cream: 6 yolks, cream 35% (but milk is also possible, but lower fat content is better. I took regular drinking cream, 20%.) - 600 ml, 110 g sugar, a pinch of vanillin. EVERYTHING!
Separate the whites from the yolks. First, I beat the yolks with half the sugar, at high speeds of the mixer, until a white fluffy mass. Then I poured it from the mixer bowl into a container. I washed it. And I beat the whites into a stable foam, with the remaining sugar. (If you have both a mixer and combine, you can beat the yolks at the same time while the whites are in the combine.) Separately mix the dry ingredients - flour, poppy seeds and vanillin.
In the cup where the yolks were beaten, in three additions, alternately place the whipped whites, and flour with poppy seeds and vanilla. Very carefully, so that the whites do not settle, mix the mass and gradually pour in the melted butter. Do not stir for long!!! You should get an airy mass .Pour into a mold with a greased circle of parchment at the bottom. Bake for 40-45 minutes, until dry, at a temperature of 175-180 degrees! Take out the finished sponge cake and let it cool slightly in the mold. Remove from the mold, let rest. Then turn it upside down. bottom, and cut into cakes. If you have a mold with a diameter of 20 cm, for example, then the sponge cake should be 6 cm high, and it can be cut into 4 circles. (My mold was 24 cm, and I cut it into 2 cakes, then cut the frozen cake in half and shaped into an oval cake)
Cream: Grind the yolks with sugar and vanilla in a saucepan. In another, bring the cream to a boil. As soon as the cream boils, carefully pour in the yolks, stirring with a whisk. Place on low heat, and stirring constantly, bring until thickened. Do not boil, the mass should have a liquid consistency sour cream. Remove from heat.
Cake assembly:
I assembled it in a springform pan. Place the first cake layer and HOT CREAM on it!!! So alternate. We finish with cream.. If there is a little cream left, you can leave it later for coating. Leave for 1 hour at room temperature, then put it in the refrigerator overnight!
Turn the finished cake upside down onto a plate! And then see for yourself - the author recommends pouring chocolate glaze (melt 75 grams of black chocolate in a steam bath with 40 grams of butter. Cool and pour over the cake) I made protein-custard from the remaining whites from the cream , and decorated with it. So to speak, waste-free production
My photo, with additions in the description, and the author natapit(from the Khlebopechka website, thank you very much for the recipe) I tried it myself, and I’m sharing it with you, in case it comes in handy for someone!

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, 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.

Poppy Cake It's very easy to cook. It can be served as a dessert during a family Sunday lunch or as a treat for your guests. Let's cook and enjoy the tea party!

Required Products:

1 glass poppy seeds
170 g milk
1 egg
1 cup of sugar
1 cup flour
1 tsp baking soda (quench with lemon juice or vinegar)

For sour cream:

800 g sour cream 20% fat
1.5 cups sugar
walnuts

Poppy Cake Recipe

To make the cake faster, you can grind the poppy seeds in a blender or coffee grinder. Then soaking it in milk for 20 minutes is enough. If we are not in a hurry or there is no way to chop the poppy seeds, then we soak it overnight. This is necessary so that the poppy seeds are baked into the dough. In our case, we don’t chop the poppy seeds; we fill them with warm milk overnight.

Pour warm milk over poppy seeds and leave overnight

Our poppy swollen and absorbed the milk.

After a few hours, the poppy absorbed the milk

Add sugar and egg. Mix until smooth.

Add sugar and egg

Now flour and soda with lemon juice or vinegar. Mix.

Flour, soda, slaked with lemon juice or vinegar

The result was a homogeneous dough.

Mix the dough until smooth

Pour into a greased form and place in an oven preheated to 200 degrees. It is better to take a detachable pan, this makes it easier to remove the cake after baking. Bake until done, which can be easily checked with a clean, dry toothpick or wooden stick.

Pour the poppy seed dough into a greased pan

The cake should be a uniform golden color.

Bake the crust until golden brown

Remove the cake from the mold and cut into two halves. Now the path will cool down, and we will prepare the sour cream.

While hot, cut the cake into two halves.

Sour cream It's very easy to cook. Place the sour cream in a bowl, add sugar, stir and leave for 10 minutes until the sugar dissolves. After the sugar has dissolved, stir the cream until smooth.

The walnuts need to be chopped a little, depending on your preference. You can grind it into small crumbs, or you can just chop it with a knife. You can decorate the top of the cake with large walnut halves, as we did in the recipe. Or you can simply sprinkle with chopped nuts.

Grease the cakes with sour cream, sprinkle each cake with walnuts and give the cakes a little time to soak. The best time for this is 2-3 hours. But you can eat it right away!

Grease each cake with sour cream and sprinkle with walnuts

That's all! The treat for you or your guests is ready - Poppy Cake with sour cream!

HAVE YOUR TEA PARTY!