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Poppy and apricot cake

Poppy and apricot cake

The whole egg is mixed with the sugar, until it acquires a creamy consistency. Gradually add the oil and continue mixing. Then pour the milk and mix very slowly. The flour is mixed with baking powder and added to the creamy composition, and mixed lightly. Towards the end we add the poppy. The tray is lined with baking paper and the composition is poured. Place the washed apricots (without seeds) and place the tray in the preheated oven for about 30-40 minutes.

The color is slightly brown on top and if you are not sure, try a toothpick. The cake will be fluffy and juicy due to the apricots. After cooling powdered with sugar.


Cake with poppy seeds and meringue

The poppy and meringue cake (on the tray) is also one of my favorites. When we are tired of heavy creams, hop here the saving idea. With lots of poppy seeds, thick and creamy layer and small surprises: raisins and cranberries. The crunchy meringue on top keeps the poppy layer creamy and moist and gives it a special flavor.

This cake with poppy seeds and meringue is made with a tray of tender dough (tart). The filling is generous and very fragrant. Of course, the recipe includes vanilla and grated lemon peel, both in tender dough and in poppy cream. They can't be missing from this recipe!

If you are a fan of poppy cakes then I recommend you classic beigli recipe with poppy (or walnut) & # 8211 see here.

Or that of tender croissants with poppy seeds recipe here.

From the ingredients below I made a 33 x 42 cm tray with poppy seeds and meringue cake.


Method of preparation

Chocolate cake

In a bowl sift the cocoa flour, powdered sugar, baking powder, baking soda and a

Pork jelly

For New Year's Eve, we prepared pork meatballs. The pork ear is parched and washed well. it


Poppy cake, vanilla cream and apricot jam

I used a 30 x 35 cm tray that I lined with baking paper.

I beat the egg whites together with a pinch of salt until they became frothy. I then added the sugar and vanilla sugar and continued beating until all the sugar melted.
I beat the yolks a little with a fork.
In the beaten egg whites, I put the yolks.
I incorporated the yolks well in the egg whites and then I put the oil, the flour mixed with the baking powder and the ground poppy seeds, with a spoon, not the whole amount at once.
Mix well, stirring gently from bottom to top.
Pour into the pan, level and put in the oven heated to 180 degrees C, for 20-30 minutes. Check the worktop before turning off the oven.
Let the countertop cool.

Cream
I put the yolks in a saucepan, along with the sugar and vanilla seeds. I mixed in them with a fork and I added flour and milk in turn, mixing very well. We must be careful not to get lumpy.
We put the pot on the fire, on a low flame and we sit next to the cream until it binds and thickens like a pudding.
I cooled the cream quickly in cold water. It can be left to cool if you are not in a hurry, but the container in which it is must be covered.

When the cream was cold well, I beat the whipped cream in the bowl of a mixer and with a spoon, I added the cream.
I beat until I had a fluffy cream.

We put it in the fridge until we need it.

Syrup:
On low heat, I caramelized the sugar and when it had a copper yellow color, I put water and let it boil until everything melted. Essences or coffee can be added here.

I cut the top in half and placed the first half on a plate. I syruped with half the syrup, then I spread the apricot jam and cream. Over the leveled cream, put the other side of the counter and syrup with the remaining syrup.

Now we prepare the icing.
The chocolate can be melted on steam or in the microwave, but I like to make it on the small eye of the hob, over low heat.
In the bowl in which I melt the chocolate, I put 2 tablespoons of milk and 50 gr of butter and chocolate broken into small pieces. On low heat, stir all the time until it melts, it takes about 2 minutes.
I poured the hot icing over the filled top and leveled it as evenly as possible.
I put the cake in the cold and waited, hardly, for it to cool.


Lime glaze

Cake with poppy seeds, coconut and apricot, a sweet and sour cake with a special aroma due to the coconut and the addition of flavors. Depending on the season and the taste, this recipe is worth trying.

Mix the butter with half the amount of sugar until it becomes creamy. Add one egg yolk and mix until incorporated.

Flour and milk are added at the same time so that it becomes a creamy foam. When it is ready, incorporate the poppy and the rooster in the composition, mix lightly and add the flavors: vanilla, lime peel.

Mix the egg whites with a pinch of salt and the rest of the sugar until they become hard. Take a spoonful and mix with the cake composition until everything is homogeneous. Extinguish the baking powder with lime juice and add to the cake.

Pour the composition into a rectangular pan and greased with butter, evenly uniformized in the pan. Place the apricots on top, bake the cake at 180 degrees for 35 minutes. You can powder with sugar when it is cold or boil a sugar icing with lime.

Put the juice of a fresh lime in a saucepan, add the sugar, vanilla and cook until thick. When the cake is cold, place it on top. It is a sweet and sour icing and a fragrant and delicious taste. Have fun and have a wonderful day!


Tosca cake step by step & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Coarse cake is a delicious cake consisting of a pandispan top with poppy seeds, a vanilla cream, a layer of biscuits and chocolate icing. You have asked me for this cake so many times that it was impossible not to prepare it. I've known this dessert for a long time. I had seen it everywhere on the internet, but I hadn't had time to do it in the video version. I don't know why I hesitated because it is very tasty and fragrant, especially if it is prepared properly.

For the Tosca cake recipe, I didn't take any of the recipes from the internet. I preferred to design my own recipe. For the countertop, I made a pandispan countertop in which I added poppy seeds. I did not use baking powder because it is not needed. It will grow due to the air we incorporate into the eggs. For the vanilla cream, I preferred not to use commercial pudding powder, but to make the cream myself. It is very easy to make and the taste is much better.

For the biscuit layer I used simple butter biscuits that I soaked in decaffeinated coffee. Of course you can soak them in syrup from water with sugar and vanilla essence or in compote juice. I wanted the icing to be tasty and fine, so I made a dark chocolate ganache. I used dark chocolate with 52% cocoa and whipped cream. You can also use milk chocolate, only for every 100g of chocolate, use only 50ml of sour cream.

After fitting the Tosca cake, it should be refrigerated for at least 6 hours or preferably overnight. In this way the butter from the vanilla cream will harden, as well as the ganache. If you want, you can decorate it with fruit, chocolate flakes or even walnuts or almonds. I preferred to leave the Tosca cake undecorated because it looks spectacular anyway. For another delicious and equally good-looking cake, I recommend you try the cake Danube Waves cake.


Good morning cake with poppy seeds

If you like coffee cakes, you will definitely love this cake.


Poppy and apricot cake

1. Wash the apricots and immerse them in a bowl of boiling water for 1-2 minutes, then clean them of skin and pips. Meanwhile, put on the fire 500 ml of water with 100 g of sugar and leave until it melts. Add the apricot halves and cook for 10 minutes. Remove them with a sieve and leave to cool.

2. Rub the butter well with the powdered sugar, lemon peel and yolks. Add two beaten egg yolks, flour, baking powder, milk and poppy seeds. Mix them well and slowly.

3. Grease a pan with butter and line it with flour, pour half of the composition, put some sliced ​​apricots and the rest of the composition.

4. Put the tray in the hot oven for 40 minutes. For the meringue, beat the two egg whites well with a spoonful of sugar as for the meringue.

5. Remove the tray from the oven, grease the cake with jam and cover with meringue and bake for another 10 minutes. When it cools, decorate the cake with the rest of the apricots and fresh mint leaves.

photo credit: Photoland / Profimedia

Suggestion. When you want to prepare this cake faster, use very well drained apricot compote.


1. Korinthehle (raisins) softens in rum


2. Eggs are "divorced" into "yellow" and "white"


3. If we have fresh apricots, wash them, cut them in half. Drain the compote from the compote and sprinkle with lemon juice.


4. Put the butter in a bowl and rub with the sugar, lemon peel and salt


5. Add the yolks gradually


6. Beat well until creamy. Test with your finger if you still feel the sugar


7. Add poppy seeds, currants (raisins) and almonds (walnuts) Incorporate with a spatula


8. The egg whites are beaten stiffly


9. Test the overturned bowl if it sits there quietly and does not leak are ready


10. About now it's time to heat the electric oven 180 degrees, fan (umluft) 160 degrees, gas-2 starch and baking powder and I sifted it) until the composition is finished


11. The apricot ladies take a bath in the biscuit breadcrumbs and sit nicely in the tray, put the tanning in the oven for about 35 minutes


12. Leave to cool, during this time mix the strength of the fruit (or the juice from the compote) with the apricot jam, heat it a little and if the jam has fruit in it, puree it in a sieve.


13. "The cake being tanned, grease it with cream" - that is, with apricot jam, then powder to taste
Good appetite!


Put a little teaspoon of sugar in a little warm milk and add the crushed yeast. Set aside to swell a little and in the meantime mix flour, baking soda and butter / margarine. Add the yolks, sugar and yeast and start kneading until you get an elastic dough that is easy to shape. I added about a tablespoon of sour cream to the composition. Set aside a little and prepare the filling.

Boil the water with the sugar and when it starts to boil add the poppy seeds. Boil for 7-10 minutes, stirring constantly, then add honey, grated lemon peel and apricot jam. Let it cool a bit, while we beat the egg whites hard with a drop of salt. Lightly incorporate the foam into the poppy seeds composition.


Divide the dough into 3 equal parts and spread in thin sheets. In a tray lined with baking paper or greased with a little butter, spread the first sheet, grease it with jam, spread half of the poppy composition, place the second sheet, grease with jam, spread the rest of the poppy seeds and cover with the the third sheet that we prick a little with a small fork from place to place.
Put in the preheated oven for about 45-50 minutes or until it starts to turn golden.
Let the poppy seed cake cool and dust with powdered sugar.
Good appetite!

Serve the cake with sliced ​​poppy seeds and powdered with sugar. It is a delicious homemade cake.


How to make Homemade Cake with Poppy and Vanilla Cream & # 8211 recipe with egg whites?

How to make vanilla cream with butter or mousseline cream for poppy and vanilla cake?

The night before I made vanilla patissiere cream. It needs cooling time. I followed step by step the indicated recipe here. In short: I boiled the milk in a suitable pot. In a bowl I rubbed the yolks with the sugar, salt, vanilla and starch (or flour). I gradually poured boiling milk over them and mixed well so that no lumps formed. Then I moved everything back to the pot and boiled the vanilla cream over low heat for a few minutes (the starch boils instantly but the flour must be boiled).

I poured the hot cream into a tray lined with plastic wrap and left it to cool then put it in the fridge for 8-10 hours.

The next day I frothed the butter (at room temperature, taken out of the fridge 6-8 hours before) and gradually added the vanilla cream. This is how I turned pastry cream into Moussline creams (the recipe here).


Video: Κέικ με βερίκοκα και αμύγδαλο. Γλυκά. Paxxi Ε336 (November 2021).