Poppy seed cake with coconut and cookies

Poppy Seed, Coconut, and Biscuit Cake: A Delight for Unforgettable Moments

Preparation time: 30 minutes
Baking time: 40-45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

Welcome to the world of sweet delights! Today, I will present you with a recipe for poppy seed, coconut, and biscuit cake, a perfect combination of flavors and textures that will impress both family and friends. This cake is not just a delicious dessert; it is also an unforgettable experience in every bite. Let's get started!

A Glimpse into the History of Poppy Seed Cake

Poppy seeds have been used in the kitchen for centuries, appreciated not only for their distinct flavor but also for their nutritional properties. Coconut, on the other hand, adds an exotic touch, while the biscuits provide a crunchy texture that perfectly complements the creamy filling. This recipe has evolved over time and gathered diverse influences, but the final result is always special.

Ingredients for the Base:

- 6 eggs
- 2 tablespoons of water
- 8 tablespoons of sugar
- 4 tablespoons of coconut
- 4 tablespoons of poppy seeds
- 8 tablespoons of flour
- 1 teaspoon of baking powder

Ingredients for the Syrup:

- 2 tablespoons of sugar
- 200 ml water
- Rum essence (to taste)

Ingredients for the Cream:

- 2 tablespoons of starch (flour)
- 4 tablespoons of sugar
- Vanilla essence (to taste)
- 200 ml milk
- 150-200 ml liquid cream

Step-by-Step Preparation:

1. Preparing the Base:

- Start by separating the egg whites from the yolks. In a large bowl, beat the egg whites with a mixer, gradually adding the sugar. Continue beating until you achieve a firm, glossy foam.
- Add the yolks, water, poppy seeds, coconut, and flour mixed with baking powder. Use a spatula to gently mix the ingredients to maintain the aeration of the composition.
- Prepare a baking tray (30x20 cm) lined with parchment paper and pour the mixture into it. Bake in a preheated oven at 180°C for 40-45 minutes, or until a toothpick comes out clean.

2. Preparing the Syrup:

- In a saucepan, add the water and sugar, then place it over medium heat. Stir until the sugar completely dissolves. Once the syrup starts to boil, turn off the heat and add the rum essence. Let it cool.

3. Preparing the Cream:

- In another container, mix the starch, sugar, and vanilla essence. Gradually add the milk, stirring continuously to avoid lumps.
- Place the mixture over medium heat and cook, stirring constantly, until the cream thickens. Once it reaches the desired consistency, turn off the heat and let it cool. After cooling, carefully fold in the whipped cream to achieve a light texture.

4. Assembling the Cake:

- Once the base has completely cooled, cut it in half. Soak the first half with the prepared syrup, then spread some of the cream on top.
- Arrange biscuits soaked in syrup (you can combine cocoa and vanilla biscuits for extra flavor) and cover with the other half of the base.
- Spread the remaining cream on top and decorate with biscuits for an appetizing appearance.

Serving Suggestions:

I recommend serving this cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A cup of coffee or a fragrant tea will perfectly complement the cake's flavor.

Variations and Tips:

1. You can add a citrus note by incorporating lemon or orange zest into the vanilla cream.
2. Instead of coconut, you can experiment with ground almonds for a different texture.
3. If you want to incorporate even more flavors, add a few drops of almond essence to the syrup.

Nutritional Benefits:

This poppy seed and coconut cake provides a considerable amount of micronutrients. Poppy seeds are rich in calcium and fiber, while coconut adds healthy fats to the diet. Additionally, using liquid cream can provide an extra boost of calcium.

Frequently Asked Questions:

1. Can I use other types of biscuits?
Yes, you can experiment with biscuits of different flavors, such as cocoa or chocolate biscuits.

2. What can I do if the base did not bake evenly?
Make sure the oven is preheated correctly and do not open the oven door in the first 30 minutes of baking.

3. How can I store the cake?
You can store the cake in the refrigerator in an airtight container for 3-4 days.

I encourage you to try this recipe for poppy seed, coconut, and biscuit cake and enjoy every moment spent in the kitchen. Cooking is an art, and each recipe is an opportunity to create delicious memories. Enjoy!