Poppy seed cake with chocolate cream

Name: Poppy seed cake with chocolate cream
Ingredients: 7 eggs; 7 tablespoons sugar; 7 tablespoons sparkling mineral water; 10 tablespoons plain flour; 1/2 sachet baking powder; 1/4 teaspoon salt; 500 g canned poppy seed filling; 1 teaspoon oil; 1 tablespoon flour; 150 ml water; 5 tablespoons sugar; 2 sachets vanilla sugar or 1 small bottle vanilla essence; 500 ml plant-based whipping cream; 200 g dark chocolate; 1 tablespoon cocoa powder; 100 g dark chocolate flakes; 20 cherries preserved in sour cherry liqueur

Dessert - Poppy seed cake with chocolate cream by Rebeca G. - Recipia

Poppy seed cake with chocolate cream: I baked the sponge in the evening and left it to soak up the syrup until morning. Dense pockets of poppy seed filling show through the airy sponge, and the cold cream settles smoothly on top, beside the cherries preserved in sour cherry liqueur; once chilled, the slices hold their shape. For the poppy seed filling, I prefer a thick mixture with no free liquid, so it stays in little pockets in the sponge. Prep: 35 minutes. Cook: 43 minutes. Rest: 11 hours. Total time: 12 hours and 18 minutes. Servings: 20. Approximately 320 kcal and 7 g protein per serving.

Ingredients

For the sponge

7 eggs
7 tablespoons sugar
7 tablespoons sparkling mineral water
10 tablespoons plain flour
1/2 sachet baking powder
1/4 teaspoon salt
500 g canned poppy seed filling
1 teaspoon oil
1 tablespoon flour

For the syrup

150 ml water
5 tablespoons sugar
2 sachets vanilla sugar or 1 small bottle vanilla essence

For the cream

500 ml plant-based whipping cream
200 g dark chocolate
1 tablespoon cocoa powder

For decorating

100 g dark chocolate flakes
20 cherries preserved in sour cherry liqueur

Preparation

1. Heat the oven to 165°C. Grease a pan with 1 teaspoon of oil and dust it with 1 tablespoon of flour. 2. Separate the egg whites from the yolks. Beat the egg whites with 1/4 teaspoon of salt until stiff. 3. Beat the egg yolks with 7 tablespoons of sugar and the baking powder until doubled in volume. Gradually add 7 tablespoons of sparkling mineral water, mixing on low speed. 4. Fold in the beaten egg whites and sifted flour, a little at a time, until everything is used up. 5. Pour the batter into the pan and level it out. Drop teaspoons of poppy seed filling here and there over the batter. 6. Bake for 35 minutes, until a toothpick inserted into the sponge comes out clean. Leave the sponge to cool in the pan for 1 hour. 7. Bring the water, sugar and vanilla sugar or vanilla essence to a boil. Boil for 3 minutes, until the sugar dissolves, then leave the syrup to cool for 1 hour. 8. Pour the cold syrup over the cooled sponge and leave it until morning, about 8 hours, to absorb. 9. Warm 250 ml of plant-based whipping cream with the dark chocolate over low heat. Stir for 5 minutes until smooth, without letting the cream boil. Leave the chocolate cream to cool for 1 hour, then chill it for at least 1 hour. 10. Beat the remaining 250 ml of plant-based whipping cream until stiff, then fold in the cooled chocolate cream. 11. Spread 80% of the cream evenly over the sponge. Stir the cocoa powder into the remaining cream. 12. Trim the edges of the cake, then cut it into portions. Place the pieces in muffin cases and decorate them with the cocoa cream, chocolate flakes and one sour cherry each. Keep chilled until serving.

Notes

In a 25 × 35 cm pan, the sponge will be a good height; if the canned filling has liquid separated from it, drain it first. The overnight rest is the part that's tempting to rush once everything else is ready. Add the cherries preserved in sour cherry liqueur as they are; for an alcohol-free version, use 20 well-drained sour cherries from compote. Cut small portions and serve with black coffee. The plant-based whipping cream can be replaced with 500 ml of dairy whipping cream with at least 30% fat; the dessert will then contain dairy as well as gluten and eggs. Keep it covered in the fridge and eat within 3 days.