Every time I crave a poppy seed cake with a hint of coffee flavor, I make this simple recipe, which I've tried both as a cake and as a tray bake. I've noticed that the base always turns out fluffy, the poppy seeds give it texture, and the coffee cream complements everything very well. I've used different shapes a few times, including a star shape, and every time it has been a hit with everyone.
Quick Info
Total time: about 2 hours (includes cooling the base and the cream)
Preparation time: 40 minutes
Baking time: 30-40 minutes, depending on the oven
Servings: 12-14
Difficulty: medium
Recipe type: cake or cream cake, suitable for occasions or celebrations
Ingredients
Base
6 eggs
6 tablespoons sugar
4 tablespoons ground poppy seeds
6 tablespoons flour
2 tablespoons water
1 packet baking powder
1 packet vanilla sugar
1 pinch of salt
Cream
4 egg yolks
400 ml milk
3 tablespoons flour
200 ml liquid cream for whipping
2 teaspoons instant coffee (nescafe)
4 tablespoons sugar
Syrup
50 ml water
50 ml freshly brewed coffee
2 tablespoons sugar
or
100 ml water
2 tablespoons instant coffee
2 tablespoons sugar
Preparation method
1. Preparing the base
1. Preheat the oven to the right temperature (medium, 175-180°C).
2. Line a baking tray or cake pan with baking paper.
3. Separate the eggs. Place the egg whites in a large bowl and the yolks in another bowl.
4. Beat the egg whites with a pinch of salt until they start to foam, then gradually add the sugar and continue mixing until you achieve a firm foam.
5. Sifting is important – sift the flour together with the baking powder and vanilla sugar, then mix them with the ground poppy seeds.
6. Mix the yolks with the water.
7. Put away the mixer. With a wooden spoon or spatula, gently fold the yolks into the egg whites, mixing lightly.
8. Add the flour mixture, baking powder, poppy seeds, and vanilla sugar in a few stages, gently mixing from the bottom up.
9. Pour the mixture into the tray.
10. Place in the oven and bake until the base passes the toothpick test (about 30-40 minutes, depending on the oven).
11. Remove the base and let it cool completely before cutting.
2. Preparing the cream
1. In a small pot (preferably with a thick bottom), mix the yolks with the sugar until they become lighter in color.
2. Add the flour and cold milk and mix well. No need for a mixer, a whisk is sufficient.
3. Place the pot on low heat and stir continuously to prevent it from sticking or forming lumps.
4. When the cream visibly thickens, remove it from the heat.
5. For quick cooling, cover the surface of the cream with plastic wrap and place the pot in a bowl of cold water.
6. Once the cream reaches room temperature, add the instant coffee and mix well.
7. Whip the cream separately until firm, then gently fold it into the cooled cream with slow movements.
3. The syrup
1. For the syrup, boil the water, coffee, and sugar, or just dissolve the instant coffee and sugar in warm water.
2. Let it cool before using it to soak the base.
4. Assembly
1. Cut the cooled base into two or three layers, depending on its height.
2. Soak each layer of base with the prepared syrup.
3. Spread the cream between layers and, if you want, save some for decoration.
4. You can finish with the remaining cream, powdered sugar, whipped cream, or a thin chocolate glaze.
5. Refrigerate the cake for at least an hour before serving to allow the cream to set.
Why I make the recipe often
The combination of poppy seeds with coffee is hard to find in other cakes, and the base always turns out well. The cake is easy to portion, keeps well in the fridge, and is suitable for both ordinary days and festive meals.
Tips and variations
Tips
Use finely ground poppy seeds, not whole, for a pleasant texture in the base.
Beat the egg whites until they are firm and shiny, but not too much, so they don’t become dry.
Cool the base and cream well before assembly.
Use natural liquid cream, not vegetable, for a tastier cream.
Soaking should be done with a brush or spoon, just enough to avoid soaking the base excessively.
Substitutions
You can use decaffeinated coffee if you want a caffeine-free version.
Vegetable cream won't have the same taste but can be used if necessary.
Variations
Instead of instant coffee, you can add a few drops of coffee essence to the cream if you don't have instant coffee.
If you want, you can glaze with a bit of melted chocolate.
Serving ideas
It works well as a holiday dessert, but also in small portions, cut like regular homemade cakes.
It looks good in more unusual shapes, such as star, circle, or square.
Frequently asked questions
1. Can I use unground poppy seeds?
For the base, ground poppy seeds are needed; otherwise, it won't have the right texture.
2. Is the base moist or airy?
The base is fluffy and quite airy, not moist. Soaking adds just the right amount.
3. Can I use instant coffee instead of nescafe?
Yes, any soluble coffee works for the cream and syrup.
4. How long should the cake stay in the fridge?
Ideally at least an hour, for the cream to set and for it to cut better.
5. Can it be made with walnuts instead of poppy seeds?
The recipe can be adapted with ground walnuts, but the taste will be different.
Nutritional values
Estimate for one serving (out of 14):
Approximately 220-240 kcal
Protein: 5-6g
Carbohydrates: 25-27g
Fats: 10-12g
The data is approximate, calculating sugar, cream, eggs, and poppy seeds. It's a cake with quite a bit of sugar, moderate fat, suitable for occasions.
Storage and reheating
The cake is stored in the refrigerator, in a closed box, for up to 3 days. No reheating is needed – it is served cold directly. If it stays too long, the base becomes moister. It cuts easier after a few hours in the fridge. I do not recommend freezing the cream with whipped cream.
Quick Info
Total time: about 2 hours (includes cooling the base and the cream)
Preparation time: 40 minutes
Baking time: 30-40 minutes, depending on the oven
Servings: 12-14
Difficulty: medium
Recipe type: cake or cream cake, suitable for occasions or celebrations
Ingredients
Base
6 eggs
6 tablespoons sugar
4 tablespoons ground poppy seeds
6 tablespoons flour
2 tablespoons water
1 packet baking powder
1 packet vanilla sugar
1 pinch of salt
Cream
4 egg yolks
400 ml milk
3 tablespoons flour
200 ml liquid cream for whipping
2 teaspoons instant coffee (nescafe)
4 tablespoons sugar
Syrup
50 ml water
50 ml freshly brewed coffee
2 tablespoons sugar
or
100 ml water
2 tablespoons instant coffee
2 tablespoons sugar
Preparation method
1. Preparing the base
1. Preheat the oven to the right temperature (medium, 175-180°C).
2. Line a baking tray or cake pan with baking paper.
3. Separate the eggs. Place the egg whites in a large bowl and the yolks in another bowl.
4. Beat the egg whites with a pinch of salt until they start to foam, then gradually add the sugar and continue mixing until you achieve a firm foam.
5. Sifting is important – sift the flour together with the baking powder and vanilla sugar, then mix them with the ground poppy seeds.
6. Mix the yolks with the water.
7. Put away the mixer. With a wooden spoon or spatula, gently fold the yolks into the egg whites, mixing lightly.
8. Add the flour mixture, baking powder, poppy seeds, and vanilla sugar in a few stages, gently mixing from the bottom up.
9. Pour the mixture into the tray.
10. Place in the oven and bake until the base passes the toothpick test (about 30-40 minutes, depending on the oven).
11. Remove the base and let it cool completely before cutting.
2. Preparing the cream
1. In a small pot (preferably with a thick bottom), mix the yolks with the sugar until they become lighter in color.
2. Add the flour and cold milk and mix well. No need for a mixer, a whisk is sufficient.
3. Place the pot on low heat and stir continuously to prevent it from sticking or forming lumps.
4. When the cream visibly thickens, remove it from the heat.
5. For quick cooling, cover the surface of the cream with plastic wrap and place the pot in a bowl of cold water.
6. Once the cream reaches room temperature, add the instant coffee and mix well.
7. Whip the cream separately until firm, then gently fold it into the cooled cream with slow movements.
3. The syrup
1. For the syrup, boil the water, coffee, and sugar, or just dissolve the instant coffee and sugar in warm water.
2. Let it cool before using it to soak the base.
4. Assembly
1. Cut the cooled base into two or three layers, depending on its height.
2. Soak each layer of base with the prepared syrup.
3. Spread the cream between layers and, if you want, save some for decoration.
4. You can finish with the remaining cream, powdered sugar, whipped cream, or a thin chocolate glaze.
5. Refrigerate the cake for at least an hour before serving to allow the cream to set.
Why I make the recipe often
The combination of poppy seeds with coffee is hard to find in other cakes, and the base always turns out well. The cake is easy to portion, keeps well in the fridge, and is suitable for both ordinary days and festive meals.
Tips and variations
Tips
Use finely ground poppy seeds, not whole, for a pleasant texture in the base.
Beat the egg whites until they are firm and shiny, but not too much, so they don’t become dry.
Cool the base and cream well before assembly.
Use natural liquid cream, not vegetable, for a tastier cream.
Soaking should be done with a brush or spoon, just enough to avoid soaking the base excessively.
Substitutions
You can use decaffeinated coffee if you want a caffeine-free version.
Vegetable cream won't have the same taste but can be used if necessary.
Variations
Instead of instant coffee, you can add a few drops of coffee essence to the cream if you don't have instant coffee.
If you want, you can glaze with a bit of melted chocolate.
Serving ideas
It works well as a holiday dessert, but also in small portions, cut like regular homemade cakes.
It looks good in more unusual shapes, such as star, circle, or square.
Frequently asked questions
1. Can I use unground poppy seeds?
For the base, ground poppy seeds are needed; otherwise, it won't have the right texture.
2. Is the base moist or airy?
The base is fluffy and quite airy, not moist. Soaking adds just the right amount.
3. Can I use instant coffee instead of nescafe?
Yes, any soluble coffee works for the cream and syrup.
4. How long should the cake stay in the fridge?
Ideally at least an hour, for the cream to set and for it to cut better.
5. Can it be made with walnuts instead of poppy seeds?
The recipe can be adapted with ground walnuts, but the taste will be different.
Nutritional values
Estimate for one serving (out of 14):
Approximately 220-240 kcal
Protein: 5-6g
Carbohydrates: 25-27g
Fats: 10-12g
The data is approximate, calculating sugar, cream, eggs, and poppy seeds. It's a cake with quite a bit of sugar, moderate fat, suitable for occasions.
Storage and reheating
The cake is stored in the refrigerator, in a closed box, for up to 3 days. No reheating is needed – it is served cold directly. If it stays too long, the base becomes moister. It cuts easier after a few hours in the fridge. I do not recommend freezing the cream with whipped cream.