Poppy Cake

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Poppy Cake
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Health Score:
3,8 / 10
50 min.
ready in 1 hr 40 min.
Ready in


For the batter
4 eggs
100 grams sugar
1 Tbsp Vanilla sugar
4 centiliters Rum
125 grams Pastry flour
2 Tbsps cornstarch
75 grams ground Poppy seeds
For the cream
1 packet Vanilla pudding (for 500 ml or 2 cupsof liquid)
500 milliliters milk
3 Tbsps sugar
2 Tbsps powdered sugar (for dusting)
250 grams butter
For spreading
3 Tbsps Red currant jelly
For the brittle
25 grams butter
125 grams chopped Walnut
40 grams sugar
Maraschino cherry (for garnish)
How healthy are the main ingredients?

Preparation steps


Preheat the oven to 180°C (approximately 350°F). Grease a wreath pan with butter and dust with flour.

Separate eggs. Beat yolks and 4 tablespoons of water, sugar and vanilla sugar, then stir in rum. Beat egg whites until stiff and fold into yolks. Combine flour, cornstarch and poppy seeds. Fold into egg mixture and pour batter into pan. Bake until golden brown, about 40-50 minutes. Remove and let cool in the pan. 


For the cream: Combine pudding powder with 3 tablespoons milk. Boil remaining milk and sugar in a pot. Stir in pudding milk, bring to a boil and stir. Pour pudding into a bowl, sprinkle with powdered sugar and let cool. Stir in butter. Pour into a pastry bag with a large tip. 


Release cake from pan and slice into 3 layers. Coat bottom layer with jelly, add some cream and top with second layer. Repeat and end with third layer. Coat cake with remaining cream.  

For the brittle: Heat butter, add walnuts and sugar and caramelize, let cool. Break up and sprinkle onto cake. Slice and serve.