Poppy seed cake with cherry jelly

Poppy seed cream cake with sour cherry jelly: a refined delight

Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 4 hours (or overnight)
Number of servings: 12

This poppy seed cream cake with sour cherry jelly is a perfect combination of flavors and textures, sure to impress anyone who tastes it. The moist base, fine cream, and slightly sour cherry jelly create a memorable culinary experience. Whether you prepare it for a special occasion or simply to indulge yourself, this recipe will quickly become one of your favorites!

The history of poppy seed cakes is fascinating, with deep roots in culinary tradition. Poppy seeds have been appreciated for centuries for their distinctive flavor and have been used in various sweet dishes. Combining them with fruit jellies is a popular practice that adds a contrast of textures and tastes.

Necessary ingredients:

For the base:
- 6 eggs
- 120 g sugar
- 120 g dark chocolate (minimum 70% cocoa)
- 4 tablespoons flour
- 4 tablespoons cocoa powder
- 1 teaspoon baking powder

For the cream:
- 200 ml milk
- 100 g poppy seeds
- 100 g granulated sugar
- 100 g vanilla powdered sugar
- 30 g gelatin
- 400 g sweet cheese

For the jelly:
- 400 ml sour cherry syrup (or sour cherry compote)
- 200 ml water
- 30 g gelatin

Preparing the cake:

1. The base: Start by separating the egg whites from the yolks. In a large bowl, beat the egg whites with a mixer until foamy. Gradually add the sugar, continuing to beat until you obtain a firm, glossy foam. This step is essential for a fluffy and airy base.

2. Incorporate the yolks, gently mixing with a spatula so as not to lose the airiness.

3. Melt the dark chocolate in a bain-marie or microwave, being careful not to burn it. Let it cool slightly, then add it to the egg mixture, mixing well.

4. In another bowl, sift the flour, cocoa powder, and baking powder. Gradually add them to the wet mixture, carefully mixing to avoid lumps.

5. Prepare a baking tray (approximately 30x20 cm) with parchment paper, then pour the mixture evenly into the tray. Bake at 170°C for 20 minutes or until the base is firm to the touch. Allow it to cool completely in the tray.

6. The cream: Place the milk, sugar, and poppy seeds in a saucepan over medium heat. Heat the mixture until the sugar dissolves and the poppy seeds become fragrant (do not bring to a boil). Remove the saucepan from the heat and let it cool slightly.

7. Meanwhile, hydrate the gelatin according to the package instructions, then add it to the milk mixture, stirring well to dissolve completely. Allow the cream to cool until it is warm but not set.

8. In another bowl, mix the sweet cheese with the vanilla powdered sugar and, if desired, a little vanilla essence for extra flavor. Gradually add the milk and poppy seed mixture, gently mixing until everything is well combined.

9. Pour the cream over the cooled base and level the surface. Refrigerate the cake for a few hours, ideally overnight, to set well.

10. The jelly: In a saucepan, combine the sour cherry syrup with water and bring to a low heat. Hydrate the gelatin according to the package instructions, then add it to the cherry mixture, stirring continuously until dissolved. Allow to cool slightly.

11. Using a spoon, carefully pour the jelly over the poppy cream, being careful not to bury the cream under the jelly. Return the cake to the fridge to allow the jelly to set.

Practical tips for a perfect result:

- Use high-quality chocolate for an intense flavor. Avoid low-cocoa chocolate, as it can affect the cake's taste.
- Ensure all ingredients are at room temperature for a smooth emulsion.
- If you don't have poppy seeds, you can substitute with ground nuts or almonds, but the flavor will differ.
- Gelatin must be well hydrated before being added to warm mixtures; otherwise, it will not dissolve properly.
- You can add a splash of lemon juice to the poppy cream for a slightly more acidic and balanced taste.

Frequently Asked Questions:

- Can I use something else instead of sour cherry syrup?
Yes, you can use another type of fruit syrup, such as raspberry or strawberry syrup, but be sure to adjust the sugar amount in the recipe if necessary.

- How long can the cake be kept?
The cake can be stored in the fridge for 3-4 days but is best consumed fresh after preparation.

- How can I make the cake less sweet?
You can reduce the amount of sugar in the base and cream, or you can use a less sweet cheese.

Serving suggestion:

Serve the cake with a sauce of fresh fruits or with a spoonful of sour cream. A scoop of vanilla ice cream or a cup of aromatic coffee pairs perfectly with this refined dessert.

Nutritional benefits:

This cake provides a balanced mix of nutrients, thanks to ingredients such as poppy seeds, which are rich in omega-3 fatty acids, proteins, and minerals. The sweet cheese contributes protein, while the fruit in the jelly brings valuable antioxidants.

In conclusion, the poppy seed cream cake with sour cherry jelly is not just a simple dessert but also a culinary work of art. Take the time to prepare it and enjoy every step of the process! Whether you serve it at a party or savor it at home, each slice will bring a smile to the faces of your loved ones. Bon appétit!