Poppy Seed Cake with Whipped Cream - in Multicooker

Name: Poppy Seed Cake with Whipped Cream - in Multicooker
Ingredients: 2 egg yolks; 4 egg whites; 3 tablespoons of sugar; 1/2 teaspoon of baking powder; 2 tablespoons of starch; 2 tablespoons of flour; 2 tablespoons of oil; 150 ml of cooking cream + one tablespoon of sugar; 100 ml of whipped cream; a pinch of salt; one tablespoon of poppy seeds.

Dessert - Poppy Seed Cake with Whipped Cream - in Multicooker by Eliza C. - Recipia

Poppy Seed Cake with Whipped Cream in Multicooker I chose this cake because the poppy seed base is well-suited for baking in a multicooker and does not require complicated adjustments. It is a simple base made with whipped egg whites, a little flour, and starch, and baking is done on the Bake function at a low temperature. In the last minutes, the base is flipped to the other side for even browning. Quick Info Preparation time: not specified in the original recipe Baking time: 45 minutes Total time: approximately 45 minutes, plus the time needed to prepare the composition Servings: not specified Difficulty: easy Recipe type: poppy seed cake, baked in a multicooker Device used: Multicooker, on the Bake function Ingredients 2 egg yolks 4 egg whites A pinch of salt 3 tablespoons of sugar 1/2 teaspoon baking powder 2 tablespoons starch 2 tablespoons flour 2 tablespoons oil 1 tablespoon poppy seeds 150 ml cooking cream 1 tablespoon sugar, for the cooking cream 100 whipped cream – the recipe does not specify the unit of measure Butter and flour for greasing and lining the device Preparation Method 1. Preparing the device Connect the multicooker to the power source and prepare the bowl. Grease it with butter and then sprinkle with flour so that the dough does not stick during baking. 2. Beating the egg whites Place the egg whites in a bowl and add the salt. Mix until you achieve a consistent foam. 3. Adding the sugar Mix the sugar with the baking powder, then gradually add it over the egg whites. Continue mixing until the sugar is completely dissolved, and the mixture becomes denser and glossy. 4. Incorporating the dry ingredients and egg yolks Sift the flour and starch, then add them over the egg white foam. Add the egg yolks and gently mix from the bottom up to retain as much air in the mixture as possible. It is important that this step is done without aggressive mixing. Mix only until the ingredients are homogenized. 5. Adding the oil and poppy seeds Finally, incorporate the oil and poppy seeds. Mix gently until the poppy seeds are evenly distributed in the mixture. 6. Pouring into the bowl Pour the batter into the greased and floured bowl. Level the surface so that the base bakes as evenly as possible. 7. Baking in the multicooker Select the Bake function from the device menu. Set the temperature to 150 degrees and the time to 45 minutes, then press the Start button. The original source states "time at 45 degrees", but in the context of the multicooker settings, this refers to 45 minutes, as the temperature is indicated separately at 150 degrees. 8. Flipping the base In the last 5 minutes of baking, flip the base to the other side. This step is recommended for more even baking and browning. The maneuver should be done carefully, as the base is still soft and can break if flipped abruptly. About whipped cream and cooking cream The ingredient list includes 150 ml cooking cream, one tablespoon of sugar, and "100 whipped cream", but the transmitted recipe does not provide a separate step for preparing or spreading the cream. Additionally, the unit of measure for the amount of whipped cream is not mentioned. For this reason, the above steps reflect exactly the part described in the source: preparing and baking the poppy seed base. I did not add a method for using the cream because it does not appear in the original instructions. Why I make the recipe often It is a practical recipe when I want to use the multicooker for a simple base and do not want to adapt a complicated cake. The composition is prepared quickly, and the starch and beaten egg whites contribute to a light structure. The poppy seeds give it flavor without needing many ingredients. Another advantage is that the device maintains the set temperature and does not need to be monitored like a traditional oven. However, flipping the base in the last minutes remains important for the final appearance. Tips The egg whites should be beaten before adding the sugar. If the sugar is added from the beginning, the foam forms more slowly. The sugar must be mixed until dissolved. If large crystals remain in the mixture, the texture of the base may be less uniform. The flour and starch are incorporated by gently mixing from the bottom up. Long mixing after their addition is not recommended. The multicooker bowl must be greased and floured before pouring in the batter. Without this step, the base may be harder to detach. Respect the temperature of 150 degrees and the time of 45 minutes indicated for the Bake function. Multicooker models may have slightly different programs, but the settings from the original recipe are these. Substitutions Substitutions are not specified in the original recipe, and the quantities are small and balanced for this composition. The flour and starch should not be swapped without changing the proportions, as they have different roles in the structure of the base. For the whipped cream component, an exact substitution cannot be indicated, as the source does not clearly state how it is used and does not specify the unit for the quantity noted "100 whipped cream". Variations The recipe can still be prepared as a poppy seed base, keeping the same ingredients and the same baking method in the multicooker. The source does not indicate any additional ingredients or variations of the composition, so any modification would change the basic recipe. Serving Ideas The base can be served after cooling, plain or together with the whipped cream component mentioned in the ingredient list. Since the original recipe does not explain the assembly, the quantity and method of using it must be determined based on the desired preparation. Frequently Asked Questions 1. Can the base be baked without being flipped? The recipe recommends flipping the base in the last 5 minutes for more even baking on both sides. If you skip this step, the base will still bake, but the top may remain lighter in color. 2. What function is used on the multicooker? The Bake function is used. The indicated temperature is 150 degrees, and the baking time is 45 minutes. 3. Why are the flour and starch incorporated with a spatula or by gentle mixing? To avoid losing air from the beaten egg whites. These help achieve a fluffier base, and vigorous mixing can make the composition denser. 4. How much whipped cream is used? The transmitted recipe mentions "100 whipped cream", without a unit of measure and without instructions for its use. Therefore, the exact quantity cannot be determined based solely on the original text. 5. When can the base be removed from the bowl? After baking is complete, the base should be carefully flipped, according to the instructions in the recipe. The source does not specify a separate cooling time or a special procedure for removing it from the bowl. Nutritional Values The values below are estimates and may not be exact, as the recipe does not specify the number of servings, the type of cooking cream, and the unit of measure for "100 whipped cream". The estimate refers to the ingredients with clear quantities and does not include the butter and flour used for lining the bowl. For the entire base composition, with clearly listed ingredients: Calories: approximately 700–850 kcal Protein: approximately 25–30 g Carbohydrates: approximately 125–145 g Fats: approximately 25–35 g If the cooking cream, the sugar intended for it, and the whipped cream are added, the total energy value increases. The difference depends especially on the fat percentage of the cooking cream and the actual amount of whipped cream used. Storage and Reheating The cooled base can be stored covered at room temperature if it is plain and is to be consumed shortly. If it is topped with whipped cream or a cream based on cooking cream, it should be stored in the refrigerator. For better texture, the cake is served cold or left at room temperature for a short time. Reheating is not necessary and is not suitable in the case of a cake assembled with whipped cream. If only the base is stored, it can be consumed without reheating.

Poppy Seed Cake with Whipped Cream - in Multicooker

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