Poppy seed cake with cream cheese for Dana
Poppy Seed and Cream Cheese Cake - A Delight for the Holidays
Happy New Year, Dana! Today, I invite you to discover a special recipe that I have lovingly prepared for you: a poppy seed and cream cheese cake. This recipe is not only delicious but also has a beautiful story behind it, with deep roots in holiday traditions. Considering the perfect combination of the intense flavor of poppy seeds and the creaminess of cheese, each slice promises an unforgettable experience.
Total preparation time: 1 hour and 30 minutes
Preparation time: 30 minutes
Baking time: 30 minutes
Number of servings: 12
Ingredients:
*For the base:*
- 8 egg whites
- 10 tablespoons of sugar
- 200 g of flour
- 100 g of butter (melted and cooled)
- 8 tablespoons of poppy seeds
- 1 pinch of salt
*For the cream:*
- 4 egg yolks
- 4 tablespoons of cornstarch
- 300 ml of milk (preferably whole for a richer texture)
- 6 tablespoons of sugar
- 200 g of cream cheese (choose a quality cream for a more intense flavor)
- 1 packet of vanilla sugar
*For the topping:*
- 100 g of dark chocolate (70% cocoa is ideal for a flavor contrast)
- 2 tablespoons of oil (sunflower or coconut oil works well)
Preparation:
1. Preparing the cream: Start by beating the egg yolks with sugar and vanilla sugar in a large bowl. Use an electric mixer to achieve a light-colored, fluffy mixture. Add the cornstarch and hot milk, stirring constantly to avoid lumps. Place the mixture in a saucepan over low heat, stirring continuously until it thickens. Once the cream has a smooth consistency, transfer it to a bowl and let it cool completely. When cool, gently fold in the cream cheese, mixing lightly.
2. Preparing the base: In another bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar, continuing to mix until you achieve a glossy meringue. Now, add half of the melted and cooled butter, 4 tablespoons of poppy seeds, and the flour gradually, folding gently from the bottom up to maintain the airiness.
3. Baking the bases: Preheat the oven to 180°C. Line a cake pan with baking paper and pour in the batter, leveling it slightly. Bake for 15-20 minutes or until the base is golden and passes the toothpick test. Repeat the process for the second base.
4. Assembling the cake: Once the bases have cooled completely, place the first layer on a platter. Spread a generous layer of cream over it. Place the second base on top and prepare the topping. Melt the dark chocolate with the oil in a bain-marie or microwave, being careful not to burn it. Pour the melted chocolate over the cake, allowing it to drip down the sides for a spectacular effect.
5. Cooling and serving: Allow the cake to chill in the refrigerator for at least an hour before serving. This will allow the flavors to blend perfectly and make each slice extremely tasty.
Serving suggestions: This poppy seed and cream cheese cake is perfect to enjoy alongside a cup of fresh coffee or a fragrant tea. You can add a touch of freshness with some fresh berries or a fruit sauce.
Practical tips:
- Choose quality ingredients, especially cream cheese and chocolate, to achieve a truly delicious cake.
- Don’t forget to prepare all your ingredients in advance so you’re not rushed during preparation.
- If you want to give your cake a personal touch, you can add some chopped nuts to the cream cheese or use white chocolate for the topping.
Frequently asked questions:
- Can I use another type of flour? Yes, you can experiment with whole wheat flour or almond flour for a healthier version.
- How can I store the cake? The cake keeps well in the refrigerator in an airtight container for 3-4 days.
- Can I prepare the cake a day in advance? Absolutely! The cake will taste even better the next day as the flavors intensify.
This poppy seed and cream cheese cake is not just a dessert, but an experience to savor. Whether you prepare it for a special occasion or simply to indulge yourself, the result will surely please everyone. Enjoy!
Ingredients: Base: 8 egg whites, 10 tablespoons sugar, 200 g flour, 100 g butter, 8 tablespoons poppy seeds, 1 pinch of salt. Cream: 4 egg yolks, 4 tablespoons starch, 300 ml milk, 6 tablespoons sugar, 200 g cream cheese, 1 packet vanilla sugar. Topping: 100 g dark chocolate, 2 tablespoons oil.
