Poppy seed cake

Name: Poppy seed cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 3 Eggs (size M); 150 g Sugar; 3 packages Vanillin sugar; 125 g Flour; 2 TEASPOONS Baking Powder; 125 g Poppy seed; 4 tablespoons (approx. 150 g) Apricot Jam; 800 g Whipped cream; 6 TABLESPOONS Apricot liqueur; 1 package Cream stabiliser; 50 g icing sugar + 1 tablespoon to roll out the marzipan; 400 g Marzipan raw mass; 6–8 candied cherries (cherries or cocktail cherries); baking paper; 1 (6 l) large freezer bag

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

The poppy-seed cake is a classic as it appears in granny's baking book. Filled with whipped cream and sweet marzipan on top, nobody can resist it.

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

3 Eggs (size M)
150 g Sugar
3 packages Vanillin sugar
125 g Flour
2 TEASPOONS Baking Powder
125 g Poppy seed
4 tablespoons (approx. 150 g) Apricot Jam
800 g Whipped cream
6 TABLESPOONS Apricot liqueur
1 package Cream stabiliser
50 g icing sugar + 1 tablespoon to roll out the marzipan
400 g Marzipan raw mass
6–8 candied cherries (cherries or cocktail cherries)
baking paper
1 (6 l) large freezer bag

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg yolks, sugar, 1 packet of vanilla sugar and 4 tbsp. hot water with the whisk of the hand mixer for 4-5 minutes until foamy. Mix flour, baking powder and poppy seeds and fold into the egg yolk mixture. Beat the egg white until stiff and fold into the poppy seed mixture in 2-3 portions. Put the poppy seed mixture into the prepared form and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes.
2
Allow the base to cool in the mould on a cake rack (at least 2 hours, preferably longer, as it is then easier to divide) Remove the cake base from the tin and remove the baking paper. Cut the base twice horizontally.
3
Warm the jam slightly while stirring and spread on the lower cake base. Whip 350 g cream and 1 packet of vanilla sugar until stiff. Spread half of the cream on the jam and cover with the second base. Sprinkle the second and third base with 3 tablespoons of liqueur each. Spread the remaining cream on the second base and cover with the third base. Whip 250 g cream and cream firmer until stiff. Spread the cream all around the cake and chill for about 1 hour.
4
Sieve 50 g icing sugar onto a work surface and knead with marzipan. Roll out round (approx. 38 cm Ø) on a cut open freezer bag lightly dusted with icing sugar. Place the marzipan cover over the cake using the freezer bag. Remove the foil. Press the marzipan cover lightly and cut off any excess marzipan. Chill the cake overnight and let it draw through.
5
Halve the candied cherries. Whip 200 g cream and 1 packet of vanilla sugar until stiff. Put the cream in a piping bag with a medium-sized star-shaped spout. Decorate the edge of the cake with a wreath of cream. Spray a ring of dots in the middle and decorate with cherries.