Poppyseed Cake with Coffee Cream

HTML tutorial


A bit of stealing to make this cake.
You can find the sources at the end of the whole recipe :)

By the way, I’ve dreamt about birthday cakes at night… Beautiful, big, proportional, delicious and… all mine :)
Baking is a part of my soul now, so it seems… :)

I chose this cake because I was really curious of the combination of tastes (as usual :)).
Since ready-made ground poppyseed turned out to be really successful and comfortable to use, I thought I could use it again and experiment a bit with this cake :)
I realised it could be a bit risky too. From my observation, there are two kinds of people – those who adore poppyseed (as if they were addicted or something ;P), and those who can’t stand the taste of it… Hmm, nothing in between? :)
All in all, when it comes to baking, I try to follow “no risk, no fun” rule :)
When it comes to baking only… :)

Alright, coming back to the cake.
Thanks to poppyseed, it is really wet and heavy. I mean, sponge only. Because as surprising as it can be, the cream is light and creamy and defends itself quite nicely faced with heavy poppyseed!
Personally, I liked the combination of these tastes a lot! The cake is not too sweet and, that is why, it all works like a charm :)

Dorota’s suggestion was to combine poppyseed with oranges… Hmm… maybe I should make some orange curd and… :)

As for now, viva poppyssed, cherries and coffee!

Poppyseed Sponge (form 24cm):

  • 300g poppyseed
  • 270g baking sugar
  • 8 eggs
  • 3 Tbs semolina
  • 2 Tbs breadcrumbs
  • 1/2 tsp baking powder
  • 1/2 tsp almond aroma

Line the bottom of the form with bakery paper.

Blanch poppyseed (pour it with a boiling water till it’s fully covered).
Strain completely.
Leave aside for cooling.

Separate yolks from whites.
Whisk the yolks with sugar till you get a light creamy mass.

Add dry poppyseed.

Combine semolina with breadcrumbs and baking powder.
Add to the poppyseed mass.
Add almond aroma and mix it till all incorporated.

Whip the whites to get a thick foam.
Stir it gently into poppyseed mass, using a spatula.

Place the mass in the form. Smoothen.

Bake at 175°C for about 45-50 minutes.

Chill ajar.

Once it’s chilled, divide into three parts :)




  • 1/3 cup brewed coffee, strong (I made a bit more and used some coffee for the cream)
  • 4 Tbs cherry liquour
  • 1 Tbs sugar

Sugar coffee and leave it aside for cooling.
Then combine with liquour.

Coffee Cream:

  • 500g mascarpone
  • 250ml heavy cream
  • 2/3 cup icing sugar
  • 5 Tbs coffee (stolen from Soaking :))

Whip heavy cream with icing sugar till you get a thick mass.
Add half of mascarpone and shortly mix it in.
Add the rest of mascarpone and coffee and again shortly mix in it till all combined.


  • jar of cherry jam

Putting it together :)

Soak the first poppyseed sponge using 1/3 of soaking.
Apply half of jam on the first sponge.
Put 1/3 of cream on it and smoothen.
Place the second sponge on the cream. Soak it with half of the soaking.
Apply the rest of the jam on it.
Lay it with a half of remaining cream. Smoothen it.
And the last sponge goes on top. Soak it too.
Lay the rest of the cream on top and sides of the cake. Smoothen.

Sprinkle with cocoa :)





Sponge stolen from Moje Wypieki.
Cream and Soaking from Kwestia Smaku.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s