Poppyseed Cake

POLISH VERSION
HTML tutorial

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Where is this recipe from..? Who knows ;D
I got it from Mum. Mum got it most probably from her friend and this friend got it from a friend’s friend ;P And so it goes :) But I hope you’ll agree that this kind of wandering recipes are simply the best! It’s like with Chinese whispers – you start with talking about a sponge cake and end up with triple cream birthday layer cake ;D Well, if everyone adds this and that to their recipes, the results may be surprising :)

To be honest, I’m not really a big fan of poppyseeds used in cakes.
But if I were to make a poppyseed cake, this one would be my choice. Why? It is checked, it is trusted, it is from Mum :)

One of the cakes I decide my mum to make… with no regrets :)

Crust ingredients (yield 3 cakes):

  • 3 cup all-purpose flour
  • 3 Tbs sugar
  • 50g fresh yeast
  • 250g margarine
  • 3 eggs
  • 3-4 Tbs sour cream

Stir flour and sugar.
Cut the margarine into smaller pieces, add to flour and knead a bit.
Add eggs. Knead.
Crush the yeast and add to cream. Add the mixture to the dough and knead it thoroughly.

Once kneaded, cool it in the fridge for an hour.

Poppyseed Filling ingredients:

  • 500g poppyseed
  • around 100g raisins
  • 1 cup sugar
  • 4 Tbs honey
  • 1 Tbs butter
  • few drops of almond flavour
  • 2 whipped whites

Blanch the poppyseed at low-heat for… around an hour or so :)
Strain if necessary.

Grind it once.
Add sugar to the mass and grind two more times.
(Ha! Told you it’s better than the gym ;P )

Add honey, flavour and melted (not hot!) butter. Stir it.
Add raisins.

Add whipped whites and stir it carefully.
NOTE! Add whites just before rolling the cakes.

How to make?

Divide the dough into three parts.

Roll the dough.
Place a third of poppyseed filling onto the dough and roll it.
Put the cake onto baking paper and wrap it into it, leaving a bit of free space. Cake grows a bit :)

The same rule applies for the remaining two pieces of dough :)

Place the wrapped cakes onto the form.
Bake at 180°C for 50 minutes.

Cool it.
And… icing time :)

Icing:

  • 1 cup caster sugar
  • 3-4 Tbs boiling water

Pour the sugar with boiling water and stir it till smooth.

Smacznego!

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