Recipe for custard with poppy seeds for pancakes. Calorie, chemical composition and nutritional value.

Most often, poppy seeds are used as a topping or filling for buns, rolls, or as an additive for confectionery products, such as halva. But there is another dessert based on poppy seeds - poppy seed cake. Most often, sponge cakes are used for it, and they are combined with sour cream, custard, cream cheese, berry compote or just jam. In any of the options, the baked goods will delight you with the unusual taste of thousands of poppy seeds and will not leave anyone indifferent.

Of course, you can bake a classic sponge cake or cake crust, cut it into several cake layers and spread with whipped sour cream and sugar. But you can do it a little differently - hide a delicious sponge cake with grains of poppy seeds under a layer of almost weightless sour cream soufflé.

For those who decide on such an experiment, for a cake with a diameter of 23 cm you will need:

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

Cooking method:

Beat the butter with the sweet powder, then add the eggs and bulk ingredients (poppy seeds, flour and baking powder) one at a time. Not everyone likes the squeaking of poppy seeds on their teeth, so in order for the poppy seed to cook faster and not squeak in the finished product, it is ground a little in a coffee grinder or pounded in a mortar.
The bottom and sides of the baking dish are lined with parchment, then the dough is transferred into it and baked 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 powdered sugar until fluffy. Then gelatin, swollen in water and melted to liquid condition, 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 traditional 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 cake of the same name made from delicate chiffon poppy seed cakes with a layer of custard with subtle citrus notes and white chocolate.

The biscuit contains:

110 g sugar;
4 whole eggs and 2 whites;
60 g ground poppy seeds;
30 g flour;
5 g baking powder;
30 ml vegetable oil;
5 ml vanilla extract.

To layer and decorate the cakes you will need:

250 ml heavy cream for whipping;
240 ml milk;
2 yolks;
75 g sugar;
40 g starch;
1 lemon;
80 g white chocolate.

Prepare the cake step by step:

Grind the dry poppy seeds in a coffee grinder as finely as possible, but while maintaining the crumbly structure, the oil should not stand out
. Mix ground poppy seeds, flour and baking powder.
We separate the eggs into whites and yolks. Then beat six whites to soft peaks with 40 g of sugar. Send the remaining sweet crystalline product to the yolks and beat everything into a white and fluffy mass.
Carefully, in order to preserve the fluffy structure as much as possible, mix the whites, yolks, bulk dough components, as well as vegetable oil and aromatic vanilla extract.
Distribute the resulting mass onto a baking sheet (approximately 30 by 40 cm) lined with parchment and bake at 200 degrees for 10 - 15 minutes. Cool the browned cake by covering the top with another sheet of parchment and a cotton towel.
Mix half the amount of milk for the cream with sugar, yolks and starch. Place the remaining product on the fire and boil, pour in the starch-egg mixture, lay out wide strips of zest and pour in the juice squeezed from the lemon.
Brew the cream with vigorous stirring until thick. Then remove the zest and cool for 4 – 6 hours. After that, mix it with whipped cream and 2/3 of grated chocolate. The cream is ready.
Cut the large cake into three equal ones and layer them with generous portions of cream. Cover the top of the cake with cream and sprinkle with the remaining chocolate chips.

With custard

This version of poppy seed pastries will appeal to lovers of custard cakes.

If desired, you can add a little fresh lemon or orange zest to the cream to play a little with the combination of flavors, and for the poppy seed cake you need to prepare:

4 eggs;
100 g sugar;
8 g vanilla sugar;
100 g butter;
100 g flour;
130 g dry poppy seeds.

The custard for this cake is prepared from:

750 ml milk;
270 g sugar;
120 g flour;
2 yolks;
8 g vanilla sugar.

Sequence of actions:

Since the fluffiness of the cake is achieved without baking powder, it is very important to thoroughly beat the eggs. They are divided into whites and yolks. The first ones are beaten to strong peaks with vanilla sugar, and the yolks are beaten separately with regular sugar until almost white.
Next, pour melted, non-hot butter into the beaten yolks, carefully stir in the protein mass and a mixture of poppy seeds and flour. From the resulting dough, one cake is baked at 190 degrees in a springform pan with a diameter of 20–22 cm, which, after complete cooling, is cut into two layers.
Place all the cream components (except the oil) into a saucepan of suitable capacity. Stir them thoroughly with a whisk until smooth, and then put them on the fire and, with continuous and vigorous stirring, brew until thick.
Let the custard base cool a little (5 minutes), add oil to it, stir until smooth. Spread the cakes with the still warm cream, assembling the cake in a springform pan or sliding ring.
Let the cake sit overnight in the refrigerator, then coat the top and sides with cream and decorate to your liking. You can simply sprinkle with dry poppy seeds and place small meringues beautifully on top.

Ingredients:

Egg - 4 pieces (dough)
Sugar - 100 grams (dough)
Flour - 120 grams (dough)
Poppy filling - 100 grams (dough. If you don’t have it ready-made, then beat 200 g of poppy seeds with 25 g of sugar in a blender, then pour boiling water (150 ml) and cook for 3 minutes. Squeeze in gauze, add a spoonful of honey, cool slightly and mix with foam with a fork egg. Done!)
Butter - 100 grams (dough)
Vanilla sugar - 1 teaspoon (dough)
Milk – 2 Cups (cream)
Butter - 180 grams (cream)
Yolks – 2 pieces (cream)
Flour - 5 tbsp. spoon (cream)
Sugar - 50-80 grams (cream)
Nuts - 100 grams (optional)

Number of servings: 14-18

Curd and poppy seed diet cake

Not a gram of flour and not a single extra calorie - this is how this poppy seed cake can be described.

Of course, a natural sweetener (sugar substitute) is added to the recipe to taste, but even the most desperate sweet tooth will have a calorie content of only 136 kcal per 100 g.

So, the dough will go:

6 whites and 4 yolks;
30 g poppy seeds;
40 g bran;
sweetener to taste.

For the curd cream you need to prepare:

200 ml milk (1%);
300 g low-fat cottage cheese;
2 yolks;
lemon zest and juice to taste;
sweetener to taste.

How to make a diet cake:

Beat the whites and yolks together with the sweetener until a fluffy, airy mass, into which then add dry poppy seeds and bran. Transfer the resulting mixture onto a parchment-lined baking sheet and bake one large, thin cake. This will take 7 - 8 minutes at 190 - 200 degrees.
Brew the milk together with the yolks until thick, adding a sugar substitute and citrus ingredients to taste along the way. Next, beat the cottage cheese with a blender, adding the egg-milk custard base one spoon at a time.
Cut the cooled cake into four identical rectangles, generously spread them with cream and put them in the refrigerator overnight, allowing the cake to soak thoroughly.

Curd and poppy seed cake

This recipe involves the use of cottage cheese, a delicate and healthy filling for dessert. Poppyseed cake with curd cream is a combination of fluffy dough with a light aromatic layer with a delicate structure.

Ingredients

The following products are needed:

1 can of condensed milk;
0.75 cups kefir;
flour, how much dough will take;
100 grams of poppy seeds;
1/2 teaspoon of soda.

350 grams of fat cottage cheese;
60 grams of powdered sugar;
a packet of vanillin;
one egg.

Cooking method

You need to prepare the poppy seeds in advance:

Pour boiling water over the poppy seeds, cover and set aside for an hour. Drain the water and grind the poppy seeds with a coffee grinder or blender. Or you can use a good old mortar.
Pour soda into kefir, stir, pour into a container and add condensed milk and sifted flour. Stir this mixture, add flour and poppy seeds. The prepared mass should have the consistency of thick sour cream.
Place the dough into the prepared pan.
Maintain the oven temperature at 180 - 190 degrees, bake the dough for 12-15 minutes.
Cut the cooled sponge cake into 3 layers.
To make the cream, rub the cottage cheese through a sieve, beat in the egg, add powdered sugar and vanilla. Mix everything well.
Spread the cakes with cream.

Let it soak a little. The curd and poppy seed cake is ready and you can invite your family to the table.

Step-by-step recipe from Yulia Vysotskaya

The cake should not be distinguished by pretentious decor; for children, the main thing is that it is tasty and prepared by a loving mother, says Yulia Vysotskaya.

And that’s exactly what her simple and delicious poppy seed cake is, made from:

155 g poppy seeds;
6 eggs;
120 g sugar;
75 g flour;
30 g starch;
3.5 g nutmeg;
1.5 g salt;
5 g butter for greasing the pan;
200 g cherry jam;
100 ml heavy cream for whipping.

Algorithm of actions:

Separate the whites from the yolks and beat with a pinch of salt with a mixer until stiff foam. Beat the yolks with sugar into a light and fluffy cream.
Grind the poppy seed a little in a blender and pour boiling water over it for 10 minutes. Then squeeze and mix with the yolks. Next, add bulk ingredients and protein foam to the dough.
Transfer the dough into a greased pan and bake a fluffy sponge cake at 180 degrees. The duration of heat treatment is approximately half an hour.
Dissolve the cooled sponge cake into two thinner layers and generously spread them with cherry jam. Also grease the top of the cake with jam and decorate with whipped cream, pipetting it in a circle through a pastry cutter or parchment cornet.

Simple cake with poppy seeds and nuts

According to the classic recipe, this is not a cake, but a cupcake, however, by changing the shape and subsequent cutting of the sponge cake, as well as adding cream, you get a real birthday cake.

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.

Preparation:

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 (diameter 24 cm) at 190 degrees.
Whip cream with 100 g of sugar. Add roasted and crushed nuts.
Read also: How much and how to cook peas in soup: simple recipes
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 this mixture (while it is hot), and cool for another hour.

With berry compote

Fragrant poppy seed cakes, perfectly in harmony with the sourness of the berry compote and layered with delicate butter cream - this is the “Poppy Paradise” cake. You can use completely different berries for it, so each housewife can have her own “paradise.”

Ingredient proportions for poppy seed cakes:

5 eggs;
150 g sugar;
2 – 3 g salt;
160 g flour;
7 g baking powder;
40 g lightly ground poppy seeds;
30 ml hot milk;
30 g vegetable oil.

To prepare berry compote, you must prepare:

450 g berries;
80 – 100 g sugar;
9 g gelatin;
54 g of water.

The composition of the delicate butter cream includes:

750 g cream cheese;
250 ml heavy cream;
250 g powdered sugar.

Prepare the cake as follows:

In a separate container, mix flour, poppy seeds and baking powder. Beat the eggs with sugar and salt with a mixer for at least 10 minutes until an airy, almost white mass is obtained, into which then stir in the bulk mixture.
Mix hot milk with butter. Add a couple of spoons of dough to this mixture, stir and add to the total mass. Line a sponge cake pan (Æ 20 – 22 cm) with parchment, pour the dough into it and place in the oven for forty minutes (temperature – 180 °C).
For compote, heat half the berries with sugar until it is completely dissolved, then puree with a blender and add gelatin dissolved in water. Pour in the reserved berries, mix, distribute the compote into two round cutter molds with a diameter of 16-18 cm covered with film and freeze.
For the cream, place cold cheese, cream and powdered sugar in a mixer bowl. With vigorous movements of the mixer blades, turn everything into a fluffy and thick cream.
Cut the sponge cake into three layers and assemble the cake, alternating layers: cake, cream, compote, cream, cake. From this amount of cream, enough cream is obtained not only for the filling, but also for leveling the cake on top and sides.

All that remains is to decorate the baked goods to your taste, for example, with the berries included in the compote.

Cake with nuts

Or you can bake a nut and poppy seed cake, the presence of two different cake layers gives it an interesting taste.

Ingredients

Let's prepare products for different types of dough:

For the poppy seed crust:

100 grams of sugar;
80 grams of flour;
1/2 stick of butter;
1 glass poppy seeds;
two eggs;
a packet of baking powder;
1 tablespoon vanilla sugar.

For the nut crust:

a full glass of sugar;
3-4 eggs;
a stick of butter;
170 grams of flour;
2 cups crushed walnuts;
50 milliliters of sour cream;
Half a small soda.

1 briquette of oil;
360 milliliters of condensed milk.

Cooking method

We start cooking with nut cakes:

Knead the butter with sugar and yolks, add flour and nuts into the mixture in parts, mix.
Beat the egg whites until you get a fluffy white mass. We gradually introduce this into the dough and mix it manually from the bottom up with a spatula.
We prepare two cakes from this dough. Bake in an oiled pan at 180 degrees until done.
Cover the poppy seeds to the top with boiling water in advance, leave and drain the liquid.
Grind sugar with vanilla sugar and butter. Break the eggs, add flour and baking powder in parts. Mix all the products, stir carefully and bake one cake at 180 - 190 degrees.
Layer – raw or boiled condensed milk whipped with soft butter, as desired.
We assemble the product, alternating cakes greased with cream. We put it in the cold for a while for final impregnation.

We brew fresh tea and cut our delicacy.

Poppy sponge cake for cake

Based on the sponge cake with poppy seeds, you can create your own original cake recipe, using a proven and favorite cream recipe for the filling.

And to bake a fluffy poppy seed cake six centimeters high with a diameter of 22 cm you will need:

5 eggs;
125 g sugar;
125 g butter;
125 g flour;
150 g dry poppy seeds;
5 – 7 g baking powder.

Baking technology:

Be sure to divide the eggs into whites and yolks. First, using a clean and dry mixer whisk, beat the egg whites with half the amount of sugar until stiff peaks form. If the mass does not fall out when turning the container over, then everything is done correctly.
Beat the yolks with the rest of the sugar into a fluffy, almost white creamy mass. Then, in three to four batches, the proteins and a loose mixture of poppy seeds, baking powder and flour are mixed into them one by one. The last thing to add to the dough is not hot melted butter.
The springform pan is lined with baking paper. You can only cover the bottom. The dough is transferred to it and sent for 40 - 45 minutes in an oven preheated to 180 degrees. Check the readiness of the biscuit with a toothpick.

To prevent a cap from forming on the sponge cake, cover the top of the pan with food foil. This trick will make the cake almost perfectly even.

Poppy seed cake with custard 3.88 / 8

. Poppy seed cakes, custard with cream - what could be better? Preparing this cake is not difficult, so take the poppy seeds and move them to the oven;) Baking Reading: Sponge dough. Foaming method Biscuit and cake dough. Basic rules 56 03/02/2018

Ingredients for a 21 cm pan:

Dough eggs 5 pcs. sugar 125 grams flour 125 grams poppy seeds 150 grams baking powder 1 tsp. butter 125 grams Cream “Diplomat” milk 250 ml. cream 20% 250 ml. yolks 6 pcs. sugar 120 grams starch 50 grams butter 100 grams cream 33% 250 ml. Cooking recipe: Prepare the biscuit. Beat the yolks with half the sugar until light and fluffy. Add poppy seeds and mix. Separately, beat the whites with the second 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 layers. Preparing the cream. 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 thin stream, whisking continuously. Pour into a clean ladle or pan and place over medium heat. Cook, stirring constantly with a whisk, until thickened. Remove from heat. In 2-3 additions, add room temperature butter cut into cubes, stirring thoroughly with a whisk after each addition. Transfer the cream to a bowl, cover the surface of the cream with film and place in the refrigerator until it cools to approximately room temperature. Whip the cream. Beat the cooled cream with a mixer until smooth. Add cream and mix gently with a spatula. Layer the cakes with cream. Coat the sides and top of the cake with the remaining cream. Let it stand in the refrigerator for 4-6 hours. Let's serve. Enjoy your tea! SIMILAR RECIPES

Full text:

Sponge cake with poppy seed cream

Poppy seeds can be used not only for dough; it produces a cream with a pleasant poppy taste, which is prepared with sour cream.

Ingredients

The cake will taste better with rich sour cream.

5 eggs;
1.5 cups flour;
a full glass of sugar.

half a glass of sugar;
300 milliliters of sour cream;
50 grams of poppy seeds;
a packet of thickener for sour cream.

Cooking method

Let's bake our poppy seed cake in a slow cooker:

Beat the eggs and a portion of sugar into a white stable foam, add the flour little by little, without ceasing to beat. Place this mixture in the multicooker bowl and set the “Baking” mode (at least 50 minutes). Divide the finished cooled biscuit into two layers.
The poppy seed must be poured with boiling water in advance and left to steep, drain the water and dry it.
Add thickener and sugar to the sour cream and process with a mixer, add poppy seeds and mix. Layer the base with cream and leave to soak for a while.

Whatever recipe you use, the cake will turn out incredibly delicious. Soft dough and a delicate layer guarantee excellent results. In addition to raw poppy seeds, you can use store-bought ready-made paste with sugar. Usually this mixture is very sweet, so the amount of sugar in the cream or dough can be significantly reduced.

Description

Poppy cake

– an ideal dessert for a holiday table, decorated with delicious chocolate glaze. It will become a favorite treat for those who do not like sugary sweet pastries. Plus it's very useful.

Maca contains a huge amount of vitamins and microelements that have a beneficial effect on the body. The calcium contained in poppy seeds is easily and completely absorbed, so poppy seed cake is ideal for children. What can I say, various infusions are even made from poppy seeds, which are taken for nervous system disorders and sleep disorders. Poppy decoctions effectively eliminate coughs, relieve pain and are an excellent remedy against fatigue. Therefore, the poppy seed cake that we will now prepare is simply a “storehouse” of useful substances for the body. By eating a small piece of this dessert, you will not only improve your mood, but also replenish your body with essential microelements.

So let's quickly start baking this vitamin dessert. But how to properly prepare a chocolate poppy seed cake, and what ingredients you will need for this, you will learn in our recipe with step-by-step photos.

Cooking steps

Add 4 tablespoons of ghee and mix thoroughly.

Place sour cream in a separate container. Take a teaspoon of baking powder and quench it with a little lemon juice. Mix the retarded mixture well with sour cream.

Gradually add the sour cream mixture to the bowl with the beaten eggs and sugar. Mix all ingredients thoroughly.

Sift the wheat flour through a sieve several times to enrich it with oxygen. Add cocoa to it, which also needs to be thoroughly sifted. Mix flour with cocoa.

Now take a tablespoon and gradually add the sifted flour and cocoa to the egg-sour cream mixture. Add one spoon at a time and immediately mix thoroughly so that no lumps form.

As a result, you will get chocolate dough, which should not be too thick in consistency.

Mentally divide the prepared dough into four parts. Line a baking pan with parchment paper or grease it with a small amount of butter. Preheat the oven to 180-200 degrees. Pour one fourth of the dough into the mold and place in the oven for 10-15 minutes. Check the readiness of the dough with a toothpick or match. Bake four cakes.

While the cakes are baking, you need to chop the poppy seeds. You can use a food processor or coffee grinder. Add 3 tablespoons of powdered sugar to the crushed poppy seeds and mix thoroughly.

Take a small container and pour 50 ml of cream into it, add cornstarch, mix well and leave to swell. Pour the remaining cream into a small saucepan and heat slightly. Gradually pour in the pre-soaked cream and starch. Stir constantly. Cook the cream until the cream begins to thicken. When the consistency thickens noticeably, set the cream aside and let it cool completely. After cooling, transfer two tablespoons of buttercream into a separate bowl: we will need them to prepare the glaze. Add poppy seeds and powder to the remaining cream and stir the cream thoroughly.

Leave the butter in the room to soften. After that, beat it with a mixer and add one teaspoon at a time to the poppy seed cream. Don't forget to stir it constantly to prevent lumps from forming.

The baked cakes must be left on the table and allowed to cool completely. After this, spread all the cake layers of the future poppy seed cake with the prepared cream.

Break the chocolate bar into small pieces and melt in a water bath. Add the buttercream that you put in a separate container. Spread the resulting chocolate-cream glaze on the cake and refrigerate for several hours. In order for it to soak thoroughly, it is better to leave it there overnight.

Now remove the poppy seed cake from the refrigerator and place it on a plate.

If you can't wait to try it and see how it turns out, you can grab a piece for yourself. This is what a chocolate cake with poppy seed cream looks like in cross section.

If you wish, you can decorate it with your favorite berries. Strawberries, raspberries or cranberries will look very impressive on chocolate glaze. That's all! Chocolate poppy seed cake is ready! You can prepare such a dessert very quickly, it won’t take much of your time. You can create a masterpiece within an hour.

Bon appetit!

My daughter Polina had her birthday a week ago. I thought for a long time about what kind of cake to bake for this day so that all the family and guests, and most importantly, Paul, would like it.

Having tried kutya at Christmas, the little girl was delighted with poppy seeds. After that, the thought stuck in my head that I needed to somehow make a cake with poppy seeds

. And since I am still new to making sweets, I would like the recipe to be simple and the cake to be delicious.

The recipe for this birthday cake was suggested to me by my godmother Irina. A cake with poppy seeds and chocolate glaze always attracts the attention of guests. And this incredibly simple but delicious dessert

causes real addiction. Guests have never gone home without asking for the cake recipe. And my husband, two days after his daughter’s name day, asked me to bake it again!

Editorial “So Simple!”

I have prepared for you a wonderful
recipe for a cake with poppy seeds
, vanilla cream and chocolate icing. The perfect combination of taste and aroma!

Cake with poppy seeds

Ingredients for 3 cake layers

6 proteins
3 tbsp. l. coconut flakes
3 tbsp. l. Sahara
5 tbsp. l. poppy
10 tbsp. l. flour
15 g baking powder
5 tbsp. l. milk

Cream ingredients

4 egg yolks
1 bottle vanilla essence
1 packet vanilla pudding
500 ml milk
6 tbsp. l. Sahara
250 g butter

Ingredients for decoration

100 g dark chocolate
1 tsp. vegetable oil

Preparation

And for poppy lovers, I suggest you familiarize yourself with another excellent recipe -. This roll turns out juicy and soft inside, with a crispy tender crust on top.

Properly cooked, it melts in your mouth with millions of mouthwateringly sweet crunchy particles. Simply delicious!

Give your loved ones joyful moments - bake a poppy seed cake with chocolate icing

. By the way, in addition to poppy seeds, you can add raisins and dried apricots to this cake, and then you will succeed.

Poppy seed baking is always tasty and aromatic, and most importantly, very simple. Even a basic cupcake recipe turns into an almost festive dessert when you add poppy seeds. The only thing that professionals advise housewives to remember is the need to pre-steam the poppy seeds. Dry grains should not be used: they will remain crispy balls. If you decide to use poppy seeds for the filling, you will also have to boil it, as is done for rolls and pies.

According to the classic recipe, this is not a cake, but a cupcake, however, by changing the shape and subsequent cutting of the sponge cake, as well as adding cream, you get a real birthday 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.

Preparation:

If a simple recipe is already too boring for you, try to diversify the menu for home tea drinking and prepare a two-layer cake, the cakes of which differ in taste and appearance. This is achieved by introducing poppy seeds and raisins, but you can go even further and create 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 more moist, so it can bake longer and no longer requires heavy soaking.

Compound:

liquid 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

Preparation:

Experts advise making the dough for the cakes in different bowls, so that you don’t have to measure out the same amount with scales later when you have to add additives. For 1 cake you will use an egg, 100 g of flour, the same amount of sour cream and sugar. Plus - half a teaspoon of soda, which needs to be extinguished.
Pour boiling water over the raisins and wait a quarter of an hour. Chop finely.
Rinse the poppy seeds, pour boiling water in the same way, but it is advisable to let it sit for half an hour, after which you will need to drain the liquid through gauze.
Distribute the additives among the cups with the dough - poppy seeds in one, chopped raisins in the other. Bake cakes 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. Beat the eggs and place them in a water bath to warm up. 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 spread well onto the spoon and not run off it immediately.
Coat the cooled cakes with cream; the assembled cake can also be topped with this mixture.

Once upon a time, for housewives, this dessert was the pinnacle of homemade holiday baking - it amazed with its taste combination, design, and versatility. Today, when the confectionery industry has expanded and even beginners can already try working with soufflé, mastic and other complex things, “Lady's whim” (in other sources - “Fairy Tale”) is already perceived as a simple homemade cake, but this does not detract from its positive taste and external data. From the specified amount of products, a small cake with a diameter of 20-21 cm is obtained.

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.

Preparation:

First you need to make sponge cakes: they will be prepared from the first 6 components, so each one needs to be divided into 3 parts. Accordingly, for 1 cake 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, rinse the poppy seeds very well and let them sit in cold 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 cakes, preheating the oven to 190 degrees. The approximate waiting time for each is 20 minutes. Be guided by the power of your 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 mass should be airy, but liquid, otherwise the biscuit will not be soaked. If you like a thicker cream, you can add 3 tbsp here. l. starch, and reduce the amount of condensed milk by 50 g. However, the cakes will then have to be soaked in syrup.
Assemble this cake in any order, coating the cakes with cream. Some of it should be left to cover the surface.
Decorate with grated chocolate and place in the refrigerator for a couple of hours.

How to cook “Poppy Seed Cake”

Thinly slice the unpeeled oranges and place them in a saucepan with 400ml water and sugar. Stir and cook the oranges, covered, on the stove for 20 minutes, until the rind is tender when pierced with a sharp knife. Remove from heat and let cool.

To prepare the sponge cake: mix flour, baking powder, almonds and poppy seeds.

Grease and line a 20 cm diameter cake tin with baking paper. Place the most beautiful orange slices (about 7) on the bottom.

Drain the syrup from the oranges and set aside. Grind the remaining oranges in a blender to puree. Beat eggs with sugar until mixture resembles cream. This will take 5-7 minutes. Immediately add the orange puree and mix gently with a spatula, being careful not to knock the air out of the dough.

Mix dry ingredients with fluffy orange mixture.

Carefully pour the dough into the prepared pan and bake for 40-45 minutes until golden brown at a temperature of 160 degrees. Remove from the oven and let cool in the pan. When cool, turn the cake over so the oranges are on top.

While the cake is cooling, make the cream. Beat the eggs with the orange juice and pour into a heatproof bowl.

Add sugar, butter, orange zest (scald first) and place the bowl on a saucepan of slowly boiling water (so that the bottom does not touch the water). Stir over low heat until the mixture thickens - it's ready when the cream coats the back of a spoon (this can take up to 30 minutes, so be patient).

Cut the cake crosswise twice to make three layers. Brush the middle and bottom with the remaining syrup.

Layer the cakes with cream and leave for several hours to soak. It can be stored for 3-4 days in the refrigerator. The poppy seed cake is ready. Bon appetit!