Lighter and more delicate than traditional poppy seed cakes. A fluffy cake with moist filling is easy to make

Sponge cake with poppy seed filling is a lighter and more delicate version of traditional poppy seed cakeswhich are usually baked in the form of a roulade or on a shortcrust or yeast base. Instead of a dense, heavy dough, we get a fluffy, soft base that perfectly balances the intense flavor of the poppy seed mass. This makes the whole thing less sweet and decisive easier to prepare – without long kneading of the dough and rolling the roulade.

To make the poppy seed cake on a sponge cake turn out perfectly, it is worth focusing on a few details – well-beaten egg whites, carefully combining the ingredients and evenly distributing the poppy seed mass so as not to overload the dough. It is also important not to keep the sponge cake in the oven – only then it will remain soft, fluffy, elastic and will be a perfect addition to the poppy seed filling.

Ingredients:

Sponge cake:

• 5 alas
• 150 g ground nuts (walnuts or hazelnuts),
• 5 tablespoons of sugar,
• 5 tablespoons of wheat flour,
• 1/2 teaspoon of baking powder,
• a pinch of salt.

Poppy seed mass:

• 500 g of dry poppy seeds,
• 100 g of butter,
• 150 g sugar,
• 2 eggs,
• 2 tablespoons of liquid honey,
• 3 tablespoons of raisins,
• 2 tablespoons of chopped walnuts,
• 2 tablespoons of candied orange peel,
• a bit of vanilla extract,
• optional milk,
• a pinch of salt.

Additionally:

How to do it:

1. Prepare the poppy seed mass. Scald the poppy seeds with boiling water and set aside for a few hours (preferably overnight). Strain and grind three times.

2. Melt the butter in a pan, add sugar, honey, poppy seeds, dried fruit, extract and the yolks. Mix everything thoroughly and heat for a few minutes until the mixture thickens. If it is too dry, add a little milk.

3. Beat the egg whites with a pinch of salt until stiff and after the mixture has cooled down, add them gently, stirring.

4. Make a sponge cake. Separate the whites from the yolks. Beat together with the salt until stiff, gradually adding one tablespoon of sugar at a time. Add the yolks and mix gently.

5. Stir in the ground nuts.

6. Combine the flour with baking powder and pour into the mixture, mixing gently with a spatula.

7. Pour the dough into a baking tray lined with baking paper (approx. 34 x 24 cm). Bake at 180°C for about 30 minutes.

8. Cool and cut the sponge cake horizontally into two layers. Spread the bottom with a thick layer of poppy seed filling. Cover with the second layer and press lightly. Sprinkle with powdered sugar.

Source: Terazgotuje.pl