Poppy seed cake

Poppy Seed Cake – a refined and easy-to-make delight

Preparation time: 40 minutes
Baking time: 30-40 minutes
Total time: approximately 1 hour 20 minutes
Number of servings: 12-16

Who doesn't love a good cake with varied textures and enticing flavors? Poppy seed cake is an excellent choice for any occasion, from birthdays to festive meals, but it can also be enjoyed on regular days. This recipe stands out not only for its delicious taste but also for the combination of ingredients that provides a fantastic contrast between the fluffy base, the fine cream, and the crunchy biscuits.

The story of this cake revolves around the poppy, an ingredient valued for centuries for its intense flavor and nutritional benefits. Poppy seeds are a good source of protein, fiber, and minerals, and in this recipe, they contribute to an unmistakable taste. So, let's discover this delicacy together!

Ingredients

For the base:
- 8 egg whites
- 200 g sugar (5-6 tablespoons)
- 100 g poppy seeds
- 50 g coconut
- 4 tablespoons flour

For the cream:
- 8 egg yolks
- 4 tablespoons flour
- 1 l milk
- 1 packet vanilla pudding Dr. Oetker
- 400 g sugar (10 tablespoons)
- 1 pack margarine
- 1 vial vanilla (or 4 packets of vanilla sugar)

For the glaze:
- 12 tablespoons sugar
- 6 tablespoons cocoa
- 6 tablespoons water
- 2 teaspoons margarine

Other ingredients:
- Approximately 3 packs of Picnic vanilla biscuits (make sure they are Picnic!)

Preparation

Step 1: Preparing the base

1. In a large bowl, beat the egg whites with a pinch of salt using an electric mixer until you get a firm meringue. Gradually add the sugar, continuing to mix until it completely dissolves and the foam becomes shiny and stiff.
2. Gently fold in the poppy seeds, coconut, and flour with a spatula, mixing lightly to avoid losing air from the egg whites.
3. Prepare a high baking pan by greasing it with margarine and flour. Pour the base mixture into the pan and level it evenly.
4. Bake the base in a preheated oven at a low temperature (160-180°C) for 30-40 minutes, or until it is firm to the touch and passes the toothpick test.

Step 2: Preparing the cream

1. In a saucepan, beat the egg yolks with the sugar and a pinch of salt until creamy. Add the milk, flour, and vanilla pudding, mixing well.
2. Place the saucepan over low heat and stir continuously until the cream thickens. Make sure no lumps form. When the cream reaches the desired consistency, remove it from the heat and add the margarine and vanilla, stirring until completely melted.
3. Allow the cream to cool slightly before spreading it evenly over the baked and cooled base.

Step 3: Assembling the cake

1. Arrange the vanilla biscuits side by side, completely covering the cream. Make sure to use quality biscuits, such as those from the Picnic brand, for a crunchy texture and delicious taste.
2. Cover the cake with plastic wrap and refrigerate for a few hours, preferably overnight. This step is essential for the biscuits to soften slightly and absorb the flavors.

Step 4: Preparing the glaze

1. In a small saucepan, combine the sugar, cocoa, and water, and bring the mixture to a boil over low heat. Stir constantly until the sugar completely dissolves.
2. Remove from heat and add the margarine, stirring until melted and incorporated.
3. Pour the hot glaze over the biscuits, ensuring it is evenly covered. This will create a delicious chocolate layer that will add an intense flavor to the cake.

Serving

Once the cake has completely cooled, you can cut it into squares or triangles and serve it with a glass of milk, coffee, or tea. It is perfect for enjoying with loved ones or as a refreshing dessert after a hearty meal.

Practical tips

- Choose quality ingredients: Using fresh and high-quality ingredients will make a significant difference in the final taste of the cake.
- Ingredient variations: You can experiment with different types of nuts or seeds instead of poppy seeds, such as walnuts or sunflower seeds, to add a different flavor.
- Cooling: Make sure the cake is completely cooled before adding the glaze to avoid it melting.

Frequently asked questions

1. What type of biscuits can I use?
You can use any type of vanilla biscuits, but those from the Picnic brand are recommended for their crunchy texture and sweet flavor.

2. How can I store the cake?
Poppy seed cake keeps well in the refrigerator for a few days, covered with plastic wrap to prevent drying out.

3. Can I use another type of sweetener?
Of course! You can experiment with brown sugar or natural sweeteners, but make sure to adjust the quantities according to the desired sweetness.

Calories and nutritional benefits

This cake contains approximately 250-300 calories per serving, depending on the ingredients used. Poppy seeds are an excellent source of linoleic acid, protein, and essential minerals, while coconut adds fiber and healthy fats. This combination will not only satisfy your sweet tooth but also provide a beneficial nutritional intake.

In conclusion, poppy seed cake is not only a quick and easy dessert to prepare but also a delicious choice for any occasion. I encourage you to try it and enjoy every bite! Savor this wonderful sweet and share it with your loved ones!

 Ingredients: For the base: 8 egg whites, 200 g sugar (5-6 tbsp), 100 g poppy seeds, 50 g coconut, 4 tablespoons flour. For the cream: 8 egg yolks, 4 tbsp flour, 1 l milk, 1 packet vanilla pudding Dr. Oetker, 1 pack margarine, 400 g sugar (10 tbsp), 1 vial of vanilla (or 4 packets of vanilla sugar). Glaze: 12 tablespoons sugar, 6 tablespoons cocoa, 6 tablespoons water, 2 teaspoons margarine. Other ingredients: Approximately 3 packs of Picnic vanilla biscuits (make sure they are Picnic!!!)