Poppy Seed Cake - Makos Racsos

Dough preparation: We start by placing the 400 g of flour in a large bowl, where we will add 100 g of lard (or alternatively, 200 g of margarine, depending on everyone's preference). These ingredients will form the base of our dough. We continue by adding 100 g of powdered sugar, which will bring sweetness, then we integrate a packet of baking powder, essential for giving the dough a fluffy texture. A packet of vanilla sugar will enhance the aroma, while a pinch of salt will balance the taste. Next are the two egg yolks, which will enrich the dough, and the sour cream, which we will add gradually until we achieve an elastic consistency that is easy to handle. Once we have made a homogeneous dough, we will wrap it in a food bag and place it in the refrigerator, letting it rest for at least an hour; it is ideal to let it sit overnight to firm up well.

Filling preparation: In parallel, we take care of the poppy seed filling, a special ingredient. It is essential to grind the poppy seeds beforehand, using a little sugar to help them open up to flavor. In a pot, we bring 150 ml of milk to a boil together with 200 g of sugar. When the mixture starts to boil, we add the ground poppy seeds and let everything boil together for 2-3 minutes, stirring constantly. Once we have obtained a homogeneous composition, we take the pot off the heat and add the grated zest of a lemon, which will add a fresh note, and the grated apple, which will provide juiciness to the filling. We let the mixture cool down a bit, and in the meantime, we beat the two egg whites until stiff peaks form. Carefully, we incorporate them into the poppy mixture, stirring gently to keep the air in the egg whites. At this stage, we also add a vial of rum essence for an extra flavor.

Assembly: After the dough has chilled, we divide it into two equal parts. We roll out the first half evenly in the prepared baking dish, creating a solid base for our poppy filling. We pour the poppy filling over the dough in the pan, making sure to distribute it evenly. We roll out the second half of the dough and cut it into thin strips, which we place over the filling, forming a lattice pattern. This technique is not only aesthetic but also allows steam to escape during baking, keeping the cake fluffier.

We place the pan in the preheated oven for about 15 minutes, and for the first 3 minutes, we bake at high heat to achieve a crispy crust. Then, we reduce the temperature to low and let the cake bake slowly until the dough takes on a beautiful golden hue. Once baked, the cake is left to cool in the pan, after which it can be cut into generous slices. Finally, if desired, sprinkle powdered sugar on top for an elegant appearance. Enjoy your meal!

 Ingredients: Dough: 400 g flour, 100 g lard (or 200 g margarine), 100 g powdered sugar, 2 egg yolks, 1 packet vanilla sugar, a pinch of salt, 1 packet baking powder, sour cream. Filling: 400 g poppy seeds, 150 ml milk, 200 g sugar, 1 lemon, 1 vial of rum essence, 2 egg whites, 1 larger apple (about 300 g).

 Tags:  eggs milk flour sour cream sugar fruits apples margarine lemon cookies mac