Poppies with vanilla and hazelnuts

Vanilla and Hazelnut Poppies - A Refined Cake for Special Moments

Total Time: 2 hours and 30 minutes
Number of Servings: 20

Who doesn’t love the unmistakable aroma of chocolate combined with the delicacy of vanilla? This "Vanilla and Hazelnut Poppies" recipe is not just a simple dessert, but a true culinary experience. The inspiration behind this cake comes from the sweet traditions of patisserie, where chocolate and classic flavors intertwine to create unforgettable moments.

Necessary Ingredients:

*For the dough:*
- 200 g of high-quality butter or margarine
- 5 tablespoons of sugar
- 5 fresh eggs
- A pinch of salt
- 8 squares of dark chocolate (about 50% cocoa)
- 50 g of unsalted hazelnuts, finely chopped
- 7 tablespoons of flour
- 1 packet of baking powder
- 1 teaspoon of cocoa

*For the syrup:*
- 200 ml of water
- 2 tablespoons of sugar
- 1 tablespoon of vanilla extract

*For the chocolate glaze:*
- 80 g of confectionery chocolate (52% cocoa)
- 3 tablespoons of liquid cream
- 50 g of butter

*For the vanilla cream:*
- 1 egg yolk
- 150 ml of milk
- 2 tablespoons of sugar
- 1 tablespoon of flour
- 1 tablespoon of Bourbon vanilla sugar
- 50 g of butter

*For the coffee cream:*
- 1 egg yolk
- 150 ml of milk
- 2 tablespoons of sugar
- 1 tablespoon of flour
- 1 teaspoon of coffee (recommended Jacobs Velvet)
- 50 g of butter
- 1 tablespoon of whipped cream

*For decoration:*
- A few fresh strawberries
- 200 ml of liquid cream
- A little dark chocolate for grating
- Finely chopped unsalted hazelnuts

Preparation Steps:

*Step 1: Preparing the chocolate sponge cake*
1. Start by melting the dark chocolate in a bain-marie or microwave, being careful not to burn it. Let it cool slightly.
2. In a large bowl, beat the butter with the sugar using a mixer until creamy and light in color. Gradually add the eggs, mixing well after each.
3. Add a pinch of salt and the melted chocolate, mixing gently. Incorporate the chopped hazelnuts.
4. Sift the flour, cocoa, and baking powder directly into the mixture, mixing with a spatula to keep the dough airy.
5. Pour the mixture into a baking tray lined with parchment paper and bake in a preheated oven at 180°C for 30 minutes. Check with a toothpick, which should come out clean. After baking, let it cool.

*Step 2: Preparing the vanilla syrup*
1. In a saucepan, bring the water and sugar to a boil. Let it boil for 5 minutes, then remove from heat.
2. Add the vanilla extract and let it cool.

*Step 3: Preparing the chocolate glaze*
1. In a bowl, place the chocolate together with the liquid cream and butter. Heat in a bain-marie, stirring until everything becomes a smooth and creamy glaze.

*Step 4: Preparing the vanilla and coffee creams*
1. In a bowl, mix the egg yolks with the sugar and flour using a whisk. Gradually pour in the warm milk, stirring continuously.
2. Place the mixture over low heat and cook, stirring constantly, until it thickens. Remove from heat and add the butter, mixing well.
3. Divide the cream into two bowls. In one, add the vanilla sugar, and in the other, the coffee and a tablespoon of whipped cream to give it a finer texture.

*Step 5: Assembling the cake*
1. Cut the sponge cake into squares and soak them with the vanilla syrup, being careful not to soak them too much.
2. Spread some of the cakes with the chocolate cream, and top with whipped cream, hazelnuts, and strawberries.
3. The other cakes can be dressed in the coffee cream, garnished with whipped cream and grated dark chocolate.
4. The cakes with vanilla cream are decorated with whipped cream, hazelnuts, and artistically arranged slices of strawberries.

*Step 6: Cooling and serving*
1. Once assembled, refrigerate the cakes to cool and set the glaze.
2. Serve with a wide smile and enjoy every bite!

Useful Tips:
- Make sure the butter is at room temperature before using it, for better incorporation into the dough.
- You can experiment with different types of chocolate, such as milk chocolate or white chocolate, depending on your preferences.
- If you want a healthier option, you can use natural sweeteners instead of sugar and whole wheat flour instead of white flour.

Nutritional Benefits:
This cake offers a delicious combination of healthy fats from hazelnuts and antioxidants from chocolate, contributing to a balanced diet when consumed in moderation.

Frequently Asked Questions:
1. Can I replace the hazelnuts with other nuts? Yes, you can use pecans, hazelnuts, or regular walnuts, depending on taste.
2. How can I store the cake? You can keep it in the refrigerator in an airtight container for up to a week.
3. Is it possible to freeze the cake? Yes, you can freeze the unassembled cakes, but make sure to wrap them well to prevent freezer burn.

This "Vanilla and Hazelnut Poppies" cake recipe is perfect for any occasion, whether it's a celebration, a gathering with friends, or simply an evening of indulgence at home. Don't forget to share it with loved ones and enjoy every sweet moment! Enjoy your meal!

 Ingredients: For the dough: 200 g butter or margarine, 5 tablespoons sugar, 5 eggs, 1 pinch of salt, 8 squares of dark chocolate, 50 g unsalted chopped nuts, 7 tablespoons flour, 1 packet baking powder, 1 teaspoon cocoa. For the syrup: 200 ml water, 2 tablespoons sugar, 1 tablespoon vanilla essence. For the chocolate glaze: 80 g pastry chocolate 52% cocoa, 3 tablespoons liquid cream, 50 g butter. For the vanilla cream: 1 egg yolk, 150 ml milk, 2 tablespoons sugar, 1 tablespoon flour, 1 tablespoon Bourbon vanilla sugar, 50 g butter. For the coffee cream: 1 egg yolk, 150 ml milk, 2 tablespoons sugar, 1 tablespoon flour, 1 teaspoon coffee, 50 g butter, 1 tablespoon cream. For decoration: a few strawberries, 200 ml liquid cream, a little dark chocolate for grating, unsalted chopped nuts.