Poppy Seed and Coconut Cake

Poppy Seed and Coconut Cake

I invite you to discover a delicious poppy seed and coconut cake, a recipe that combines distinct flavors and varied textures to create a truly irresistible dessert. This cake will not only impress your guests but will also bring a touch of nostalgia with every bite. It is perfect for any occasion, from a gathering with friends to a special celebration.

Preparation time: 30 minutes
Baking time: 40-50 minutes
Total: 1 hour and 20 minutes
Servings: 16 servings

Ingredients

For the base:
- 8 egg whites
- 300 g sugar
- 50 g poppy seeds
- 50 g coconut
- 180 g flour

For the cream:
- 8 egg yolks
- 1 L milk
- 1 packet vanilla pudding Dr. Oetker
- 250 g Rama margarine
- 150 g sugar
- 1 packet gelatin

For the glaze:
- 12 tablespoons sugar
- 3 tablespoons cocoa
- 6 tablespoons water
- 50 g margarine
- 150 g Petit Beurre cookies

Step-by-Step Instructions

Step 1: Preparing the base

1. Beat the egg whites: In a clean bowl, add the 8 egg whites along with a pinch of salt. Use an electric mixer to beat them until stiff peaks form. This step is crucial as well-beaten egg whites will give the base a light and airy texture.

2. Add the sugar: Continue mixing and gradually add the 300 g of sugar, blending until it completely dissolves in the egg white foam. At this point, the texture should become glossy and firm.

3. Incorporate the dry ingredients: Using a spatula, add the poppy seeds, coconut, and flour (180 g) and gently mix using up-and-down motions to preserve the air in the mixture. This is when the distinct aroma of poppy seeds and coconut will be felt.

4. Pour into the pan: Prepare a baking tray (approximately 30x40 cm) lined with parchment paper. Pour the mixture evenly, ensuring it reaches the corners.

5. Bake the base: Preheat the oven to 180°C and bake the base for 40-50 minutes or until golden and passes the toothpick test. Once baked, let it cool completely on a rack.

Step 2: Preparing the cream

1. Mix the egg yolks: In a bowl, whisk the 8 egg yolks with 150 g of sugar until the mixture becomes fluffy and light in color.

2. Add the pudding: While continuing to mix, add the packet of vanilla pudding and 900 ml of milk. Transfer the mixture to a saucepan and cook over low heat, stirring constantly until it thickens. This will become an excellent creamy base for the cake.

3. Incorporate the margarine: Once the cream has thickened, remove it from heat and add 250 g of margarine. Stir until melted and fully incorporated into the cream.

4. Hydrate the gelatin: In a small bowl, hydrate the gelatin in 100 ml of cold milk. After a few minutes, gently heat the gelatin until it becomes liquid and add it to the cooled cream. Mix well to combine.

5. Cool the cream: Allow the cream to cool completely before spreading it over the base.

Step 3: Assembling the cake

1. Spread the cream: Once the base has cooled, spread the cream evenly over its surface.

2. Add the cookies: Place the Petit Beurre cookies side by side on top of the cream. They will add a crunchy texture and a pleasant contrast to the smooth cream.

Step 4: Preparing the glaze

1. Boil the ingredients: In a saucepan, combine 12 tablespoons of sugar, 3 tablespoons of cocoa, and 6 tablespoons of water. Simmer over low heat until the sugar completely melts.

2. Add the margarine: Remove from heat and add 50 g of margarine, stirring well until melted. Allow the glaze to cool slightly before pouring it over the cookies.

Step 5: Finishing

1. Glazing: Pour the glaze evenly over the cookies and let the cake cool at room temperature. Then transfer it to the refrigerator for a few hours or even overnight to set well.

2. Cutting: When ready to serve, use a wet knife to cut the cake into beautiful portions. This trick will prevent the cookies from breaking and will give the cake a nice appearance.

Practical Tips

- Calories and nutritional benefits: Each serving contains approximately 250-300 calories, depending on portioning and ingredients used. Poppy seeds are rich in calcium, and coconut provides healthy fats. This cake can be enjoyed in moderation as a delicious dessert.

- Variations: You can try adding dried fruits or melted chocolate to the cream for an extra flavor boost. Also, replacing margarine with butter can bring a different and richer taste.

- Serving: The poppy seed and coconut cake is perfect alongside a cup of coffee or tea. You can also add a spoonful of whipped cream on top to enhance its texture and flavor.

Frequently Asked Questions

1. Can I use another type of sweetener? Yes, you can replace sugar with an alternative sweetener, but make sure to follow the proportions indicated on the package.

2. How can I store the cake? It can be stored in the refrigerator in an airtight container for 3-4 days. The glaze may become slightly soft, so try to consume it as soon as possible.

3. What other recipes can I try with poppy seeds? I suggest trying poppy seed muffins or apple pie with poppy seeds to experiment with this unique flavor.

This poppy seed and coconut cake is not just a simple dessert, but a culinary experience that blends tradition with innovation. Whether you prepare it for a special occasion or just to treat yourself, you will surely bring smiles to the faces of your loved ones. Enjoy!