I make this poppy seed cake quite often, especially when I need something quick for a birthday or when guests are announced at the last minute. I love that it doesn't take much time, and the ingredients are easy to find. Usually, I assemble it directly in a springform pan and simply decorate it with a bit of whipped cream and poppy seeds. It's not complicated, but it looks quite neat.
Quick Info
Total time: about 2 hours (including cooling and assembly)
Preparation time: 40 minutes
Baking time: 20-30 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe type: festive cake, quick dessert with poppy seeds and sweet cheese
Ingredients
Cake:
5 eggs
5 tablespoons of sugar
5 tablespoons of oil
5 tablespoons of flour
1 teaspoon of baking powder
3 tablespoons of poppy seeds
Zest of orange and lemon
Vanilla (extract or vanilla sugar)
Cream:
400 g sweet cheese (Dr. Oetker or another creamy variant)
100 g soft butter
200 g powdered vanilla sugar
150 g whipped cream
Zest of orange and lemon
Syrup:
200 g water
150 g sugar
Zest of lemon
Juice of 1 lemon
Decoration:
Whipped cream peaks
Poppy seeds
Instructions
1. Prepare the cake. Separate the eggs. Beat the egg whites with the sugar until you achieve a firm and glossy meringue.
2. In another bowl, mix the egg yolks with the oil until the mixture binds. No mixer is needed; you can use a wooden spoon.
3. Add the egg yolks to the beaten egg whites and gently fold with a spatula to avoid deflating the mixture.
4. In a separate bowl, mix the flour with the baking powder and poppy seeds. Incorporate this mixture into the batter with gentle, upward motions. This way, the cake will remain airy.
5. Add the citrus zest and vanilla. Mix briefly.
6. Pour the batter into a springform pan (24 cm in diameter) lined with baking paper at the bottom. Level it out.
7. Bake in a preheated oven at 180°C for about 20-30 minutes. The cake should be lightly browned and pass the toothpick test.
8. Remove the cake from the pan and let it cool completely on a wire rack.
9. For the syrup, combine the water, sugar, zest, and lemon juice in a pot. Heat until the sugar dissolves, then cool the syrup before using.
10. Prepare the cream. Mix the soft butter with the powdered vanilla sugar until creamy. Add the sweet cheese and mix just enough to combine.
11. Add the citrus zest, then gently fold in the whipped cream. Do not overmix to maintain volume.
12. Cut the completely cooled cake into three equal layers. Place the first layer on a platter, soak it with the prepared syrup (it shouldn't be too wet), then spread one-third of the cream. Repeat with the second layer and another third of the cream.
13. Place the last layer on top, soak it, and cover the cake with the remaining cream, including the sides. Level it as best as you can.
14. Decorate with peaks of whipped cream and sprinkle poppy seeds on top.
Why I make this recipe often
I love it because it’s quick to prepare, not fussy, and doesn’t require many ingredients. The poppy seed cake is slightly moist, and the cream with cheese and citrus is refreshing. It cuts well and stays fresh for a day or two in the fridge.
Tips and Variations
Tips
Use room temperature eggs for a fluffier cake.
Mix the flour with slow movements to avoid deflating the egg whites.
Cool the cake completely before cutting to prevent crumbling.
Substitutions
You can use any fine sweet cheese, not just Dr. Oetker.
Whipped cream can be replaced with heavy cream if you want a denser cream.
For flavor, you can use just lemon or just orange if you prefer one over the other.
Variations
If you don't like poppy seeds, you can leave them out for a plain cake.
You can also add a bit of lime zest to the cream for extra freshness.
For decoration, fresh fruits or a bit of powdered sugar work well too.
Serving Ideas
The cake is served cold, straight from the fridge.
It’s suitable for both birthdays and coffee with friends.
It pairs well with tart fruits like raspberries or blueberries.
Frequently Asked Questions
1. Can I make the cake a day in advance?
Yes, the cake can be made a day in advance and kept covered. It won’t dry out if wrapped properly.
2. Can I use granulated sugar instead of powdered sugar for the cream?
Powdered sugar is recommended to avoid granules in the cream. Granulated sugar doesn’t dissolve as well.
3. Can I freeze the cake?
I do not recommend freezing the cake with this cream, as the texture of the cheese and whipped cream changes upon thawing.
4. If I don’t have a 24 cm pan, can I use a different size?
Yes, a slightly smaller or larger pan works, but you will need to adjust the baking time. The cake will be thicker or thinner.
5. Is it necessary to soak the cake?
It’s not mandatory, but the syrup helps keep it moist and adds freshness, especially if stored in the fridge.
Nutritional Information
Estimate for one slice from 12:
Approx. 320 kcal/slice
Fat: 16 g
Carbohydrates: 35 g
Protein: 6 g
Values are approximate and depend on the ingredients used and how much cream you use for each layer.
Storage and Reheating
The cake can be stored in the fridge, covered, for 2 days. I do not recommend keeping it longer, as the whipped cream and cheese may release water. No reheating is necessary; it is served cold. If you want to make it ahead of time, you can bake the cake and assemble it on the day you serve it.
Quick Info
Total time: about 2 hours (including cooling and assembly)
Preparation time: 40 minutes
Baking time: 20-30 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe type: festive cake, quick dessert with poppy seeds and sweet cheese
Ingredients
Cake:
5 eggs
5 tablespoons of sugar
5 tablespoons of oil
5 tablespoons of flour
1 teaspoon of baking powder
3 tablespoons of poppy seeds
Zest of orange and lemon
Vanilla (extract or vanilla sugar)
Cream:
400 g sweet cheese (Dr. Oetker or another creamy variant)
100 g soft butter
200 g powdered vanilla sugar
150 g whipped cream
Zest of orange and lemon
Syrup:
200 g water
150 g sugar
Zest of lemon
Juice of 1 lemon
Decoration:
Whipped cream peaks
Poppy seeds
Instructions
1. Prepare the cake. Separate the eggs. Beat the egg whites with the sugar until you achieve a firm and glossy meringue.
2. In another bowl, mix the egg yolks with the oil until the mixture binds. No mixer is needed; you can use a wooden spoon.
3. Add the egg yolks to the beaten egg whites and gently fold with a spatula to avoid deflating the mixture.
4. In a separate bowl, mix the flour with the baking powder and poppy seeds. Incorporate this mixture into the batter with gentle, upward motions. This way, the cake will remain airy.
5. Add the citrus zest and vanilla. Mix briefly.
6. Pour the batter into a springform pan (24 cm in diameter) lined with baking paper at the bottom. Level it out.
7. Bake in a preheated oven at 180°C for about 20-30 minutes. The cake should be lightly browned and pass the toothpick test.
8. Remove the cake from the pan and let it cool completely on a wire rack.
9. For the syrup, combine the water, sugar, zest, and lemon juice in a pot. Heat until the sugar dissolves, then cool the syrup before using.
10. Prepare the cream. Mix the soft butter with the powdered vanilla sugar until creamy. Add the sweet cheese and mix just enough to combine.
11. Add the citrus zest, then gently fold in the whipped cream. Do not overmix to maintain volume.
12. Cut the completely cooled cake into three equal layers. Place the first layer on a platter, soak it with the prepared syrup (it shouldn't be too wet), then spread one-third of the cream. Repeat with the second layer and another third of the cream.
13. Place the last layer on top, soak it, and cover the cake with the remaining cream, including the sides. Level it as best as you can.
14. Decorate with peaks of whipped cream and sprinkle poppy seeds on top.
Why I make this recipe often
I love it because it’s quick to prepare, not fussy, and doesn’t require many ingredients. The poppy seed cake is slightly moist, and the cream with cheese and citrus is refreshing. It cuts well and stays fresh for a day or two in the fridge.
Tips and Variations
Tips
Use room temperature eggs for a fluffier cake.
Mix the flour with slow movements to avoid deflating the egg whites.
Cool the cake completely before cutting to prevent crumbling.
Substitutions
You can use any fine sweet cheese, not just Dr. Oetker.
Whipped cream can be replaced with heavy cream if you want a denser cream.
For flavor, you can use just lemon or just orange if you prefer one over the other.
Variations
If you don't like poppy seeds, you can leave them out for a plain cake.
You can also add a bit of lime zest to the cream for extra freshness.
For decoration, fresh fruits or a bit of powdered sugar work well too.
Serving Ideas
The cake is served cold, straight from the fridge.
It’s suitable for both birthdays and coffee with friends.
It pairs well with tart fruits like raspberries or blueberries.
Frequently Asked Questions
1. Can I make the cake a day in advance?
Yes, the cake can be made a day in advance and kept covered. It won’t dry out if wrapped properly.
2. Can I use granulated sugar instead of powdered sugar for the cream?
Powdered sugar is recommended to avoid granules in the cream. Granulated sugar doesn’t dissolve as well.
3. Can I freeze the cake?
I do not recommend freezing the cake with this cream, as the texture of the cheese and whipped cream changes upon thawing.
4. If I don’t have a 24 cm pan, can I use a different size?
Yes, a slightly smaller or larger pan works, but you will need to adjust the baking time. The cake will be thicker or thinner.
5. Is it necessary to soak the cake?
It’s not mandatory, but the syrup helps keep it moist and adds freshness, especially if stored in the fridge.
Nutritional Information
Estimate for one slice from 12:
Approx. 320 kcal/slice
Fat: 16 g
Carbohydrates: 35 g
Protein: 6 g
Values are approximate and depend on the ingredients used and how much cream you use for each layer.
Storage and Reheating
The cake can be stored in the fridge, covered, for 2 days. I do not recommend keeping it longer, as the whipped cream and cheese may release water. No reheating is necessary; it is served cold. If you want to make it ahead of time, you can bake the cake and assemble it on the day you serve it.