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 poppy seed cake!

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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. Transfer the cake to 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!!

Poppy seed cake with custard

Long winter again. And since we cannot influence the weather in any way, we will influence the mood. I suggest taking cake as an antidepressant. Poppy seed cakes, custard with cream - what could be better in this snowy March?

This cake is not difficult to prepare, so take the poppy seeds and move them to the oven

Ingredients for a 21 cm pan:

Dough

Cream “Diplomat”

Making recipe:

Beat the yolks with half the sugar until a light fluffy mass is obtained. Add poppy seeds and mix.

Separately beat the whites with the 2nd half of the sugar.

Combine with the yolk-poppy mixture and mix. Add flour sifted with baking powder and mix gently. Pour in the melted butter and cooled to room temperature and knead the dough.

Transfer the dough into a greased pan and bake in an oven preheated to 180 degrees until dry, about 30 minutes.

Remove the finished biscuit from the mold, cool and cut into 3 cakes.

Beat the yolks with sugar until white.

Add starch and beat again. Bring 20% cream and milk to a boil. Pour into the egg mixture in a narrow stream, whisking continuously. Pour into an unstained ladle or saucepan and place over medium heat.

Unique poppy seed cake recipes

We believe that there are no people who do not adore buns and pies with poppy seeds. The poppy seed cake requires special praises.

We offer you unique recipes for making a cake.

Poppy-cream

Interior

A glass of dry poppy seeds;

Steam or cook the poppy seeds for 40 minutes. To make the poppy seed dry, transfer it to a sieve. Then we grind.

If you create the poppy seed filling poorly, it will look like crushed ground coffee beans, i.e. ground coffee will work. If you beat it too much, it will be very moist. In the future, because of the water given to us, the poppy seed cake will be moist.

You can grind poppy seeds in a makitra using makogon or an immersion blender.

If you don’t have this available, then you can pass the poppy seed through a meat grinder, twist it twice and then the poppy seed will open and the snow-white milk will come out. Then you will get the poppy seed exactly as you need it for the cake. As a result, a glass of poppy seeds yields 1.5 glasses.

For the biscuit

4 testicles;
100 gr. Sahara;
200 gr. flour;
1 teaspoon baking powder;
250 gr. sour cream;
50 ml. vegetable oil;
25 gr. butter

Raisin;
5 yolks;
200 gr. cream or milk;
150 gr. Sahara.

Manufacturing process:

Beat eggs with sugar. Add sour cream to the whipped egg-sugar mixture. Sour cream will make our dough airy.
Add the vegetable-cream mixture to the dough. Thanks to vegetable oil, the dough rises quickly. And most importantly, the dough remains soft for a long time. Thanks to the butter, the poppy seed cake will be soft and have a fragrant, creamy smell. We combined the watery ingredients;
Sift flour and baking powder through a sieve;
Combine the two mixtures and mix well. Add poppy seeds to the dough. The dough mixture should be like thick 25% sour cream.
Grease the silicone mold well with vegetable oil and pour out the dough.

The silicone mold needs to be placed on a baking sheet because the mold may become deformed when you take it out of the oven.

Bake for 35-40 minutes in a preheated oven at 180C.

Take out the cake and let it cool.

Making cream

We prepare the cream in a steam bath, i.e. The container in which we will beat the eggs does not have to touch the water.

Add 1/4 of the sugar to the yolks and grind. Place the container with the yolks in a steam bath.
Cook the cream, stirring constantly.
Add the remaining sugar, it should melt. From beating, the yolks will become snow-white and begin to increase in volume.
Pour in cool cream. If you use milk, then you definitely need to add flour (2 tablespoons) or take more yolks.

If the cream comes out watery, add cornstarch. Cook the cream for 15 - 20 minutes, when the cream begins to increase in volume and tracks from the whisk become visible, the cream is ready. We remove it from the steam bath and cool it for 15 minutes.

Assembly

Divide the biscuit into two parts using a knife.

1st layer: Cover the base of the cake moderately with cream;

2nd layer: Steam the raisins and dry with a cardboard towel. Place it on top of the cream;

6th layer: Place the highest part.

Cover the lower part with cream. Spread cream on top and decorate with poppy seeds.

The poppy seed cake should sit for 1 - 1.5 hours.

Poppy seed cake with jam and whipped cream

150 gr. poppy;
6 eggs;
120 gr. Sahara;
75 gr. flour;
1 tbsp. spoon of starch;
1 tbsp. spoon of nutmeg.

Manufacturing process

Grind the poppy seeds in a blender and soak them in hot water for 20 minutes so that they are perfectly baked when baking;

Separate the yolks from the whites. Add sugar to the yolks and beat well. They should turn white and double in size;

Sift flour and starch into the egg mixture. Starch helps the biscuit rise and maintain that size. Continue kneading at low speed.

Drain the poppy seeds and add them to the yolks;

Add nutmeg;

Add a pinch of salt to the whites and beat;

Add the whites to the yolks;

Grease the mold with butter;

Pour the finished dough into a springform pan;

Bake in a preheated oven at 180C for 30 minutes;

Cut the finished biscuit into two halves with a sharp knife.

For the inside:

We use cherry jam or the one you prefer.

Grease the bottom crust with jam, cover, and grease the top crust on top.

If desired, the cake can be decorated with heavy cream using a pastry syringe.