Poppy cake

In this section, our creators share the most successful poppy seed cake recipes with step-by-step photos and instructions. We will tell you and show you how to make a delicious cake with poppy seeds!

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Recipes for cakes with poppy seeds

Ingredients

Flour – 200 g (it may take more or less)

Sour cream (10-15%) – 200 g

Testicle (small) – 2 pcs.

Soda (slaked with lemon juice) – 1 tsp.

Fillings for cakes:

Walnuts – 80 g

Ingredients

Butter – 140 g

Chicken eggs – 3 pcs.

Baking powder – 2 tsp.

Wheat flour – 170 g

For cream:

Ingredients

Corn starch – 50 g

Baking powder – 1.5 tsp.

Vanilla sugar – 1 packet

Interior:

Canned apricots – 600 g

Jelly for cakes – 1 package

Cream:

Cottage cheese 20% – 250 g

Poppy (ready mix) – 200 g

Instant gelatin – 2 packets

Cream 33% – 600 ml

Ingredients

Chicken egg – 3 pcs.

Sugar – 2/3 cup

Flour – 1.5 cups

Baking powder – 1 tsp.

Ready poppy seed – 100 g

Cream:

Natural yogurt – 250 g

Sweet powder – 100 g

Lemon zest – 1 tbsp.

Ingredients

Chicken eggs – 4 pcs.

Wheat flour – 50 g

Cream:

Boiled condensed milk – 1 can (380 g)

Sour cream from 20% – 5-6 tbsp.

Cream cheese – 150 g

Ingredients

Testicles – 4 pcs. (large)

Strawberry cream:

Cream 35% – 200 g

Mascarpone cheese – 200 g

Sugar – 4 tbsp. or to taste

Strawberries – 100-120 g

Any syrup for impregnation

Strawberries - for decoration

Ingredients

Wheat flour – 2 cups

Drink – 1 glass

Sugar – 1 glass

Vegetable oil – 5 tbsp.

Baking powder – 1 tsp.

For the chocolate cake:

Wheat flour – 2 cups

Drink – 1 glass

Sugar – 1 glass

Cocoa powder – 4 tsp. with a slide

Vegetable oil – 5 tbsp.

Baking powder – 1 tsp.

For cream:

Chicken eggs – 2 pcs.

Cocoa powder – 30 g

Butter – 100 g

Walnuts – 1 cup

For the glaze:

Butter – 55 g

Ingredients

Pancakes with milk – 11 pcs.

Walnuts – 1 cup

Chocolate – 1 bar

Zest of 1/2 lemon

Butter – 40 g

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Poppy cake

I would like to share a delicious recipe for poppy seed cake with custard. This cake has long been popular on the Internet, and now it’s time for me to make it. The cake came out super delicious and tender, it just melted in your mouth. I think that in any good coffee shop, cakes with poppy seeds fly away with a bang, they look very appetizing. By the way, I didn’t even think that a poppy seed cake can be created in just an hour.

If you have any great expectations for this cake, then I am sure it will outshine them. By the way, here you can see another amazing recipe for traditional German poppy seed curd.

So, let's start making poppy seed cake. To do this, first carefully separate the yolks from the whites.

We will add melted butter to the dough, so it must be melted in advance and cooled slightly.

Beat the whites into a fluffy foam using a mixer.

Add sugar and vanilla sugar evenly and beat until the sugar is completely dissolved. Then add the yolks one at a time, continuing to beat. At the end, add melted butter. The mass will be homogeneous, shiny and airy.

Sift flour into a separate deep bowl and add poppy seeds.

Pour the watery mixture into the flour and mix gently with a silicone spatula, moving from top to bottom. The dough will be thin, but homogeneous and airy.

Lightly grease the baking dish with vegetable oil. I used a 25 cm springform pan. Pour the dough into the pan and place in a preheated oven.

Bake the crust at 180-200 degrees for approximately 35-40 minutes. Check the readiness of the shortbread with a dry toothpick. Cool the finished cake slightly in the pan.

Then turn it out onto a cutting board and let it cool completely.

While our cake is cooling, you can prepare the cream. Prepare the ingredients for the cream.

Pour milk into a saucepan, add yolks, sugar, vanilla sugar. Mix the mixture with a whisk and put on fire.

Bring the mixture to a boil while stirring constantly.

When the cream thickens, remove it from the heat and cool slightly for 5 minutes.

Add softened butter to the cream and stir well with a whisk.

The cream will be homogeneous, smooth and shiny.

Cut the shortbread into three parts. Place one shortcake in a springform pan and grease it well with warm cream, then cover with the second shortcake and also grease with cream. Assemble the cake in this way. Cover the top of the cake with cream.

Cover the mold with the cake with cling film and put it in the refrigerator overnight (that is, in the dark) so that the sponge cake is well soaked in the custard. Then carefully remove the sides of the mold. Place the cake on a flat plate or cake stand. Decorate the cake as desired. I sprinkled the edges and top of the cake with poppy seeds.

Along the edge of the poppy seed cake I placed mini meringues purchased at the store.

Our beautiful poppy seed cake is ready. You can cut into pieces and serve. Enjoy your tea!

Honey cake
Turtle Cake
Curd cake with fruits
Cake Day and Night (that is, the dark time of day)

Super! Thanks a lot.

The shortbread does not rise, I think because of the richness of fat in it. You can barely cut it into 2 parts, let alone into three.

The cake came out very tasty. Not cloying, wonderful. The shortbread rose very well and was simply cut into 3 parts. Hasmik, in order for the cake to rise perfectly, you need to beat the eggs very well. 10 minutes, at least.

Ira, thank you so much for your feedback and advice!

Thank you very much for a good recipe! It looks very tasty! I'll do it now.

I really liked it, thank you

Thanks for the recipe. I love custard cakes, and I really liked this cake. Next time I want to add a little more raisins :))

I beat for a long time, but the shortbread was also not very high, it could barely be cut into two parts... by the way, the dough was quite thick... so almost all the ingredients, not counting the butter, were thick - poppy seeds, flour, beaten egg with sugar... into the cream I put in lemon zest, it came out with a delicate taste, and much less oil...
But I hope that it will be tasty... and that next time the cord will be higher..

The shortbread rose very well, but the inside was a little raw. I set the oven to 160 degrees and it was browned in 20 minutes.

I don’t understand the taste, it’s still soaking in. But the cake did not rise. It is difficult to divide into two parts; there is no question of three, although I took a long time to beat the eggs. And there’s a lot of cream in the recipe – there’s nowhere to put it (because there’s only 2 shortcakes). A one-time recipe. After such aspects, I don’t want to bake for the second time

And my sponge cake rose by about 5 cm, with a mold diameter of 24 cm. (Unfortunately, photos are not allowed to be uploaded) The dough was airy, not thick and not liquid. We’ll evaluate the taste properties a little later, but overall, thanks for the recipe!

Anastasia, thank you so much for your feedback! There are such different reviews about this cake. It seems to me that the main secret of success is the hands of the pastry chef . Glad that everything turned out as planned for you!

Hello, do you need to add baking powder?

No, there is no baking powder in the recipe. This is a sponge cake, it rises due to the whipped egg whites.

Everything turned out unsurpassed. Whoever's shortbread didn't turn out well: the whites were beaten badly. You need to beat for a long time. Until thick peaks form. Beat the yolks with sugar until they are snow-white. So that there are no sweet grains. Look at the traditional recipe for a regular sponge cake and everything will work out ;-) thanks to the creator !good luck in cooking to everyone!

Ekaterina, thank you for your serious feedback! You are absolutely right - you need to be very careful when beating the whites, then everything will work out.

A very tasty cake, I’ve made it three times already, everyone is in ecstasy!) Thanks for the recipe)

I whipped the egg whites into a strong foam, but the shortbread rose just a little, it was not realistic to cut it into three shortbreads. In a 22 cm form, only two came out. We'll see what it tastes like... but I'm unlikely to bake it again, I'm sorry for the food.

Thanks for the recipe! I have baked this cake 3 times already. For the first time, the cake did not rise because the egg whites were not beaten well. The other 2 times I was in no hurry, beat for a long time and the result was beautiful! Tomorrow I will be making this cake for the 4th time! Delicious and simple recipe!

Natasha, thank you for your feedback! And Happy New Year! Fortune, joy, love and happiness in the new year!

Thank you, Dmitry! I congratulate you on the upcoming holidays! All the best for the new year! I baked the cake as planned) Yummy!

Girls, I’m sharing the secret of quickly whipping egg whites: separate the whites from the yolks in a DRY DISH. We start whipping ONLY the egg whites without sugar, after a minute of whipping they grow three times larger and become snow-white, then add sugar and continue beating. I constantly whisk in a liter mug, so for comparison: I beat 3 egg whites into a mug, after whipping, an almost full mug of cream comes out, and I also add a pinch of citric acid. And you don't need to beat for a long time. If only a drop of yolk gets into the whites, it will never whip up. Happy New Year to everyone. All the best and brightest for you!!

Nothing came of it,
I barely divided it into 2.
Didn't feel
like a sole at all.

I beat the eggs without separating into yolks and whites, add about 2 cups of flour, a packet of baking powder, the dough comes out like sour cream, bake at 180 degrees for about 2 hours, it comes out 5-6 cm high, immediately cut into 4 parts

My favorite cake, from time to time I make cream from condensed milk and butter, pour chocolate on top

I checked it twice - when does flour get into the cream? That is, I suspect that everything is mixed right away, but it’s not written in the recipe

So I had the same question. Judging by the photo, the flour is added immediately.

Thanks for the recipe! The cake came out very tasty. Due to the fact that I don’t really like cream, I replaced it with boiled condensed milk. Came out no less tasty. I ate everything, I was afraid that I wouldn’t try it myself.

the base for the cake can be created even easier with 2 eggs and baking powder, but it turns out to be a kind of poppy seed cake, a waste of goods

Dear girls and boys, the sponge cake still has one secret, in addition to perfectly whipped whites - the dough is placed in a slightly heated oven and baked over low heat (too low, it also does not rise). And the eggs should be cool. And after adding the flour, do not beat for a long time - mix it into the mold.

Homemade poppy seed cake: the best recipes

Poppy seed baking is always tasty and fragrant, and most importantly, very simple. Even a basic cupcake recipe with the addition of poppy seeds is transformed into an almost festive dessert. The only thing that experts recommend that housewives keep in mind is the need to steam the poppy seeds in advance. Dry grains should not be consumed: they will remain crispy balls. If you decide to use poppy seeds for the inside, you will also have to boil it, as is done for rolls and pies.

Regular cake with poppy seeds and nuts

According to the traditional recipe, this is not a cake, but a cupcake, but by changing the shape and cutting the sponge cake, as well as adding cream, you get a real celebratory cake.

Compound:

eggs – 2 pcs.;
flour – 500 g;
milk – 170 ml;
sugar – 300 g;
vegetable oil – 100 ml;
poppy seeds – 2/3 cup;
baking powder – 1 tsp;
cream 33% – 200 g;
nuts – 100 g;
butter – 50 g;
milk chocolate – 100 g.

Manufacturing:

Beat eggs with sugar and milk.
Add butter, add flour in portions. Add baking powder and poppy seeds to the last portion.
Beat the dough until smooth, bake a tall sponge cake (24 cm across) at 190 degrees.
Whip cream with 100 g of sugar. Add roasted and crushed nuts.
Combine the cakes using this cream, let the cake stand for an hour in the cold.
Melt the chocolate with butter, cover the finished cake with the mixture given to us (while it is hot), and cool for another hour.

Sponge cake with poppy seeds and raisins

If the usual recipe is already very boring for you, try to vary the menu for home tea drinking and prepare a two-layer cake, in which the cakes differ in taste and appearance. This is achieved due to the introduction of poppy seeds and raisins, but you can go even further and make a color contrast: just add a couple of spoons of cocoa to 1 part of the dough or pour in melted chocolate. Keep in mind that when using chocolate, the sponge cake will become the wettest, so it can be baked longer and no longer requires powerful impregnation.

Compound:

watery sour cream – 200 g;
sugar – 250 g;
flour – 200 g + 2 tbsp. l.;
eggs – 4 pcs.;
soda – 1 tsp;
vinegar for extinguishing)
raisins – 100 g;
poppy – 100 g;
milk – 230 ml;
butter – 100 g

Manufacturing:

Experts recommend making shortbread dough in different bowls, so that you don’t have to use a scale to measure out the same amount later when you have to add additives. For 1 shortbread you will use an egg, 100 g of flour, the same amount of sour cream and sugar. Plus - half a teaspoon of soda, which must be extinguished.
Pour boiling water over the raisins and wait a quarter of an hour. Cut finely.
Wash the poppy seeds, pour boiling water over them in the same way, but it is better to let them sit for half an hour, after which it will be necessary to drain the liquid through gauze.
Distribute the additives among the cups with the dough - one poppy seed, the other - chopped raisins. Bake shortcakes with a diameter of 22 cm at 200 degrees. Waiting time (approximate) is 20 minutes.
The cream will be custard, you will have to work with it. The eggs must be beaten and heated in a water bath. Add flour and sugar (remains), beat.
Separately bring the milk to a boil (but do not let it boil), pour in the egg-sugar-flour mixture. Continuing to whisk, cook until thickened. The cream should be perfectly scooped onto the spoon and not drip off it right there.
Coat the cooled shortcakes with cream, the assembled cake can also be topped with the mixture given to us.,

Cake Ladies' Caprice with poppy seeds, nuts and raisins

Once upon a time, for housewives, this dessert was the pinnacle of homemade celebratory baking - it amazed with its taste combination, design, and versatility. Now, when the confectionery industry has expanded and even newcomers can already experience working with soufflé, mastic and other complex things, “Lady's whim” (in other sources - “Parable”) is already perceived as an ordinary homemade cake, but this does not diminish its positive taste and external data. From the indicated quantity of goods comes a small cake with a diameter of 20-21 cm.

Compound:

eggs – 3 pcs.;
flour – 3 tbsp;
starch - 3 tbsp. l.;
sugar – 1.5 tbsp;
sour cream 20% – 360 g;
baking powder – 15 g;
walnuts – 2/3 tbsp.;
poppy seed - half a glass;
dried apricots - half a glass;
butter – 150 g;
condensed milk – 200 g;
dark chocolate – 100 g.

Manufacturing:

First, you need to make sponge cakes: they will be prepared from the first 6 components, so any one must be divided into 3 parts. Accordingly, for 1 shortbread you will need a glass of flour, a spoonful of starch, half a glass of sugar, 120 g of sour cream, 5 g of baking powder and an egg.
Additives for the cakes also need to be prepared: steam the dried apricots and chop them finely, fry and crush the nuts, wash the poppy seeds very well and let them lie in cool water for half an hour. Afterwards it should be boiled and boiled (low heat, time - 25 minutes). Place on cheesecloth to drain.
Add dried apricots to the first bowl with the biscuit base, poppy seeds to the second and nuts to the last.
Bake 3 shortcakes, preheating the oven to 190 degrees. The approximate waiting time for everything is 20 minutes. Be guided by the power of your own oven.
While the cakes are cooling (in shape!), make the cream. To do this, you need to let the butter soften, then beat it with condensed milk using a mixer. The mixture should turn out airy, but watery, otherwise the biscuit will not be soaked. If you like the thickest cream, you can add 3 tbsp here. l. starch, and reduce the amount of condensed milk by 50 g. But then the shortcakes will have to be soaked in syrup.
Assemble this cake in any order, coating the cakes with cream. Some of it must be thrown in to cover the surface.
Decorate with grated chocolate and place in the refrigerator for a couple of hours.

Read also:

These 3 recipes for cakes with poppy seeds are the most famous and most beloved by housewives, but they are far from the only ones. Once you have mastered them, move on to the most complex ideas or try to play with existing options for configuring the cream, design, and even the composition of the sponge cake.

Poppy cake - 7 very tasty recipes

Most often, poppy seeds are used as a topping or inside for buns, rolls, or as an additive for confectionery products, for example, for halva. But there is also one dessert, the base of which is poppy seeds - poppy seed cake. Most often they use sponge cakes for it, and combine them with sour cream, custard, cream cheese, berry compote or just jam. In any of the options, the baked goods will amuse you with the extraordinary taste of thousands of poppy seeds and will not leave anyone indifferent.

Poppy poppy cake with sour cream

Naturally, you can bake a traditional sponge cake or shortcake from cake dough, cut it into several layers and spread it with whipped sour cream and sugar. But you can do it a little differently - hide the most delicious sponge cake with grains of poppy seeds under a layer of virtually weightless sour cream soufflé.

For those who dare to undertake such an experience, a cake with a diameter of 23 cm will need:

180 g soft butter;
250 g of sweet powder (125 g for the dough and the same amount for the cream);
3 testicles;
150 g poppy seeds;
70 g flour;
14 g baking powder;
500 ml fat sour cream;
15 g gelatin;
75 ml water.

Manufacturing method:

Beat the butter with the sweet powder, then stir in the eggs and bulk ingredients (poppy seeds, flour and baking powder) one at a time. Not many people like the squeak of poppy seeds on their teeth, so in order for the poppy to cook faster and not squeak in the finished product, it is lightly ground in a coffee grinder or pounded in a mortar.
Line the bottom and sides of the baking dish with parchment, then transfer the dough into it and bake until a toothpick is dry at 180 degrees (approximately 40 minutes). Cool the finished cake without removing it from the mold.
Beat sour cream with sweet powder until fluffy. Then gelatin, swollen in water and melted to a watery state, is introduced into it. Beat for another five to six minutes.
Pour the sour cream into the mold on top of the sponge cake and place in the refrigerator to harden. After a night spent in the cold, the cake is carefully removed from the mold, decorated and served.

Queen Esther Cake

Haman's Ears cookies and Queen Esther cake are a common treat on the seven-day holiday of Purim, which celebrates the rescue of Persian Jews from the villain Haman by Queen Esther. These days, it is customary to serve desserts with nuts and poppy seeds, which is the eponymous cake made from delicate chiffon poppy seed cakes with a layer of custard with subtle citrus notes and snow-white chocolate.