Poppy Seed Cake Recipe
Today I propose to cook an airy poppy seed cake. Among all the poppy seed biscuit recipes I have tried before, THIS one seems to be the most airy and delicate! All the others were heavy. So, here are all the details about my favorite variety of poppies! My form is 21 cm in diameter.
Servings
8
Cook Time
45minutes
Servings
8
Cook Time
45minutes
Ingredients
Instructions
  1. Separate the egg whites from the yolks. Whisk the whites with a pinch of salt for 5 minutes, then add a little sugar and continue whipping until a fluffy foam forms.
  2. Add the yolks to the sugar residues and also whisk so that the mass lightens and increases in volume.
  3. Next, sift the flour and baking powder into a bowl, add the poppy seeds there. Mix well.
  4. Now combine the whites with the yolks, gently mix with a spatula from top to bottom.
  5. Add flour in parts. After each serving of flour, mix very gently with a spatula. Mix hot milk with butter. Add 1 tablespoon of dough. Knead well until smooth. Add this mixture to the dough, mix. I covered the form with parchment. Pour the dough into the mold. Flatten the top a little and put it in a preheated 180 degree oven for 40 minutes. Check with a wooden skewer, if it is dry, remove it from the oven.
  6. Let’s leave the biscuit in the form for 10 minutes. Then take it out and put it on the grill until it cools. Then wrap it in plastic wrap and put it in the refrigerator, preferably overnight. This way the cake will be wetter.
  7. Fragrant poppy sponge cake is ready! Enjoy your meal!
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