Ten poppy seed cake it is extremely easy to prepare, moist and reliable – don’t be afraid to make it even at the last minute, because it always turns out well.
Christmas preparations can absorb us completely, and unfortunately the days don’t magically get longer. That’s when recipes like this come in handy last minute poppy seed cake. My grandmother has her own proven recipe that always works, especially when the holidays are really close.
You can shorten the work by using ready-made poppy seed mass. All you need to do is knead the yeast dough, let it rise and combine it with a fluffy filling with the addition of whipped egg whites. This is how an extremely moist, aromatic poppy seed cake is created, perfectly emphasizing this unique family atmosphere.
Cake:
- 500 g of wheat flour,
- 40 g of fresh yeast,
- 150 ml of milk,
- 2 eggs,
- yolk,
- 80 g of butter,
- 80 g sugar,
- a pinch of salt.
Filling:
- a can of ready-made poppy seed mass,
- 2 proteins,
- a handful of orange peel,
- a pinch of salt.
Additionally:
Heat the milk in a pot. It should be warm, but not hot. Then pour them into a tall container, e.g. a cup, add crushed yeast, a tablespoon of sugar and a tablespoon of flour (previously subtracted from the portion intended for the dough). Mix and set aside for 10 minutes for the solution to work.
In the meantime, melt the butter and set aside to cool.
Prepare a large bowl, sift the flour into it, pour in the prepared leaven and the remaining milk. Add whole eggs and yolk, the rest of sugar and a pinch of salt. Start kneading the dough, at the end gradually add the cooled butter. Knead for approximately 10 minutes until the mixture is smooth and elastic.
Form the dough into a ball, cover it with a cloth and set aside in a warm place for about an hour. The dough should visibly increase in volume.
To make the poppy seed filling light and fluffy, beat the egg whites with a pinch of salt until stiff. Mix it gently into the poppy seed mass, add the orange peel and combine everything.
Punch your fist into the risen dough. Then place them on a floured board. Roll out into a rectangular cake.
Spread the poppy seed mixture on the dough, leaving some space at the edges. Roll the whole thing into a roll, forming a poppy seed cake.
Beat the egg with milk and brush the top of the cake. Set aside for 30 minutes.
Bake in an oven preheated to 180 degrees Celsius, without convection, for 40 minutes.
After cooling, decorate with icing or powdered sugar.
Sources: guster.pl, Terazgotuje.pl
