INGREDIENTS
For Poppy Seed Sponge Cake:
- Â Â 5 eggs
- Â Â 125g Sugar
- Â Â 125g Flour
- Â Â 150g Poppy seeds
- Â Â 6g Baking powder
- Â Â 125g Butter
For Cream:
- Â Â 250ml Milk
- Â Â 6 Yolks
- Â Â 250ml Cream 20%
- Â Â 120g Sugar
- Â Â 50g Starch
- Â Â 100g Butter
- Â Â 250ml Cream 33%
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COOKING PROCEDURESÂ Â Â
1. Beat yolks with half the sugar until light and fluffy. Add poppy seeds and mix.
2. Beat whites with the remaining sugar. Combine with yolk poppy mixture.
3. Add sifted flour and baking powder, stir gently.
4. Pour melted and cooled butter into the dough and knead.
5. Pour batter into a greased mold and bake at 180°C / 356°F for 30 35 minutes.
6. Cool and cut into 3 cakes.
7. Whisk yolks with sugar until white. Add starch and whisk again.
8. Bring 20% cream with milk to a boil. Pour into egg mixture in a thin stream. Cook until thickened. Add cubed butter.
9. Place cream in a bowl, cover with plastic wrap, and cool.
10. Whip 33% cream until smooth.
11. Add whipped cream to the cooled custard and mix gently.
12. Grease cakes with cream. Coat the sides and top.
13. Refrigerate for 4 6 hours before serving.
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