Poppy Cake

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Poppy Cake
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 40 min.
Ready in

Ingredients

for
1
For the batter
4 eggs
100 grams sugar
1 tablespoon Vanilla sugar
4 centiliters Rum
125 grams Pastry flour
2 tablespoons cornstarch
75 grams ground Poppy seeds
For the cream
1 packet Vanilla pudding (for 500 ml or 2 cupsof liquid)
500 milliliters milk
3 tablespoons sugar
2 tablespoons powdered sugar (for dusting)
250 grams butter
For spreading
3 tablespoons 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?
Walnutsugarsugarsugaregg

Preparation steps

1.

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. 

2.

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. 

3.

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.