Cupcake :)
Last Saturday, it was raining quite heavily and I had no desire to go shopping, but I still wanted to make a simple dessert using what I already had in the pantry. That's how I ended up preparing this cake with all sorts of spices and ingredients I found in the cupboard. It's not complicated at all, but it combines pleasant flavors and the final texture is soft, with a light poppy seed cream. Quick Info Total time: about 2 hours (including cooling and assembling) Preparation time: 40 minutes Baking time: 20-25 minutes Servings: 10-12 pieces Difficulty: medium Recipe type: homemade cake, for weekends or when you feel like using what you have in your cupboards Ingredients Base: 8 eggs 8 tablespoons sugar 8 tablespoons oil 5 tablespoons milk 9 tablespoons flour 2 packets baking powder Vanilla essence (to taste) 1 teaspoon hibiscus flower powder (optional, can be omitted) 1/2 teaspoon anise powder 1/2 teaspoon cinnamon powder 1/2 teaspoon ginger powder Cream: 3 eggs 500 ml milk 100 g poppy seeds 5 packets vanilla sugar Vanilla essence (to taste) Mint essence (to taste) 400 ml liquid cream (for whipping) 3 sheets of gelatin For decoration: Mint leaves Preparation method 1. Preparing the base Carefully separate the eggs. Beat the yolks with the sugar until creamy and the sugar starts to dissolve. Gradually add the oil while constantly mixing, then the spices: ginger powder, anise, cinnamon, vanilla essence, and hibiscus flower powder if you have it. Mix well. Add the milk, sifted flour, and baking powder. Mix until everything is incorporated without overdoing it. Separately, beat the egg whites until stiff peaks form. Gradually fold them into the yolk mixture with wide movements to avoid losing volume. Pour the batter into a greased and floured baking pan. Level it and place it in a preheated oven at 180°C for 20-25 minutes, until it passes the toothpick test. Remove the base and let it cool completely before cutting it into two equal layers. 2. Preparing the poppy seed cream In a small saucepan, whisk the 3 eggs. Add the vanilla sugar and essences (vanilla and a bit of mint), then the milk. Mix well until the sugar starts to dissolve. Place the saucepan over low heat and stir continuously to prevent sticking. When the cream is hot, add the poppy seeds. Leave on the heat until the cream thickens slightly and gains a bit of shine. Do not let it boil hard. When ready, remove the cream from the heat. Soak the gelatin sheets in cold water according to the package instructions, then drain well and add them immediately to the hot cream, stirring vigorously to dissolve completely. Let the cream cool to room temperature. Once completely cooled, whip the cream until it holds stiff peaks. Gently fold the whipped cream into the cream mixture without losing volume. Divide the cream into two. 3. Assembly Place the first layer of cake on a serving platter. Spread half of the cream evenly over it. Place the second layer of cake on top and cover with the remaining cream. Level it with a spatula. Decorate the cake with fresh mint leaves. Chill for at least an hour to set the cream, then portion. Why I make this recipe often It’s one of the recipes I choose when I want something simple but with an interesting flavor, and I have some spices on hand. The base is fluffy and aromatic, and the cream is less sweet than in other poppy seed cakes. It cuts easily and keeps well for a day or two in the fridge. Tips and variations Tips Use room temperature eggs; the base will be airier. Beat the egg whites separately; otherwise, the base won’t rise well. If you don’t have hibiscus powder, it’s not essential; it won’t change the taste much. For the cream, don’t cook the poppy seeds too long, just enough for the mixture to bind. Substitutions Hibiscus powder can be omitted without issues. Mint essence in the cream can be excluded or you can just use vanilla. Liquid cream can be replaced with whipped cream. If you don’t have poppy seeds, the cream won’t have as much texture, but you can try using ground walnuts (it won’t have the same taste). Variations You can add a bit of lemon or orange zest to the base for extra flavor. For a richer taste in the cream, you can add a few drops of rum or another favorite essence. For a more festive look, sprinkle some poppy seeds or cocoa on top. Serving ideas Serve chilled, cut into squares or rectangles. Goes well with black tea or plain coffee. You can sprinkle a little powdered sugar on top if you want it to look more "classic." Frequently asked questions 1. Can I use granulated gelatin instead of sheets? Yes, but follow the equivalent on the package and dissolve the granules in a little cold water, then pour over the hot cream. 2. What size should the baking pan be? A classic rectangular baking pan is suitable for this quantity. The base shouldn't be too thick. 3. Should the cream be sweet or plain? You can use plain liquid cream and adjust the sugar in the cream according to your preference. 4. Can I make the cake a day in advance? Yes, it can be prepared a day ahead; it actually cuts better after being in the fridge. 5. Can it be frozen? I do not recommend it; the texture of the cream with whipped cream will not remain the same after thawing. Nutritional values Approximately, a serving of cake has around 300-350 kcal, with 20-25 g carbohydrates, 18-20 g fats, and 6-8 g proteins. These are just indicative numbers, they can vary depending on the portion size and how much sugar or cream you use. Storage and reheating Store in the fridge, covered, for a maximum of 2 days. Reheating is not recommended – the cake is served cold. If left too long, the cream and gelatin can change the texture. It’s better to consume it quickly while it’s fresh.
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
