Fine cake with coffee and poppy seeds

Name: Fine cake with coffee and poppy seeds - Rada D.
Ingredients: 6 eggs; 500 g granulated sugar; 100 g poppy seeds; 100 g coconut; 1 teaspoon baking powder; 6 tablespoons flour; 3 tablespoons instant coffee; 150 ml milk; 1 butter; simple biscuits (petit beurre); 2 chocolates for glazing.

Dessert - Fine cake with coffee and poppy seeds by Rada D. - Recipia

The fine cake with coffee and poppy seeds is a dessert that conquers anyone with its light texture and delicate taste. This recipe combines the intense aroma of coffee with the nutrition and crunchiness of poppy seeds, resulting in a delight you won't forget easily. Moreover, it is an excellent choice for special moments or simply to pamper your family and friends. Let's venture together into the preparation of this delicious cake! Total preparation time: 1 hour and 30 minutes Preparation time: 30 minutes Baking time: 30 minutes Number of servings: 12 Necessary ingredients: For the base: - 6 egg whites - 250 g granulated sugar - 100 g poppy seeds - 100 g coconut - 1 teaspoon baking powder - 6 tablespoons flour For the cream: - 6 egg yolks - 250 g granulated sugar - 4 tablespoons flour - 3 tablespoons instant coffee - 150 ml milk - 200 g butter (at room temperature) For assembly: - Simple biscuits (like petit beurre) - 200 g chocolate for glazing Step by step in preparing the coffee and poppy seed cake: 1. Preparing the base: - Start by preheating the oven to 180°C (350°F). Make sure you have a baking tray of about 30x20 cm lined with parchment paper or greased with butter. - Beat the egg whites in a large bowl using a mixer until you achieve a stiff and shiny foam. This step is essential to give the base an airy texture. - Gradually add the granulated sugar, continuing to mix until the sugar completely dissolves and the mixture becomes firm. - Use a wooden spoon to gently fold in the poppy seeds, coconut, baking powder, and flour. Mix gently so you don't deflate the egg whites. - Pour the batter into the prepared tray and level the surface. Bake for about 25-30 minutes or until the base is set and passes the toothpick test. 2. Preparing the cream: - In another bowl, beat the egg yolks with the granulated sugar until the mixture becomes creamy and light in color. - Add the flour and instant coffee, mixing well to avoid lumps. - In a small saucepan, heat the milk, then gradually add the egg yolk mixture, stirring constantly. It's very important to keep stirring to prevent the egg yolks from curdling. - Cook over low heat, stirring continuously, until the cream thickens. This step may take a few minutes, so be patient! - Once the cream has thickened, remove it from the heat and let it cool. Once cooled, incorporate the diced butter, mixing until smooth. 3. Assembling the cake: - Once the base has completely cooled, cut it in half (if you want to create two layers). - Spread half of the prepared cream over the cooled base. Place a layer of simple biscuits on top of the cream. This will add a pleasant contrast in texture. - Add the remaining cream, leveling the surface well. - Melting the chocolate: Melt the chocolate in a double boiler or in the microwave. Once melted, pour the chocolate over the cake, leveling it to achieve an even coating. - Let the cake cool completely before cutting it into servings. Practical tips for a perfect result: - Make sure all ingredients are at room temperature before you start preparing. This will help achieve a better texture. - You can experiment with different types of chocolate for glazing. Milk chocolate will provide a sweeter taste, while dark chocolate will add a contrasting note. - If you prefer a more intense coffee flavor, you can add a few drops of coffee extract to the egg yolk cream. - Don't hesitate to add some chopped nuts or hazelnuts to the base for extra crunchiness. Nutritional values: This cake is a good source of protein due to the eggs and contains healthy fats from butter and coconut. Additionally, poppy seeds provide important minerals such as calcium and magnesium. Frequently asked questions: - Can I use another type of flour instead of regular flour? You can try whole wheat flour for a more nutritious taste, but it may affect the texture. - What is the best way to store the cake? Keep the cake in an airtight container in the refrigerator to stay fresh for up to 5 days. Serving suggestions: The coffee and poppy seed cake pairs perfectly with a cup of fresh coffee or a fragrant tea. Give it an elegant look with some fresh berries on the plate for a contrast of colors and flavors. Of course, you can adapt this recipe to your preferences, but we are sure that every attempt will be a satisfying one. Indulge in this fine cake and savor every bite! Enjoy!