Poppy Seed Cake with Vanilla Cream by Laura Sava

Poppy seed cake with vanilla cream - A delicacy that combines textures and flavors

Who hasn't woken up in the morning with a brilliant idea of what to cook? That's how my adventure with this delicious cake began, inspired by Laura Sava's recipe. I had leftover egg whites from other dishes, and my thought was to create something truly special. The poppy seed cake with vanilla cream is a perfect choice: it's easy to make, has accessible ingredients, and, most importantly, it's incredibly tasty. So, let's get to work!

Preparation time: 30 minutes
Baking time: 20 minutes
Resting time: 6 hours (or overnight)
Number of servings: 12 servings

Ingredients

For the base:
- 8 egg whites (about 240 g)
- 200 g sugar
- 100 g poppy seeds
- 8 tablespoons of flour (if you want a moister base, you can use 4 tablespoons of flour and 100 g of coconut)
- 1 teaspoon baking powder
- 1 packet of vanilla sugar
- a pinch of salt

For the cream:
- 1 vanilla pudding
- 300 ml milk
- 4 tablespoons of sugar
- 1 package (250 g) of butter, at room temperature
- 1 tablespoon of powdered sugar
- vanilla essence

For the glaze:
- 100 g chocolate
- 2 tablespoons sugar
- 4 tablespoons milk
- 4 tablespoons Nutella or a jar of Finetti
- 50 g butter

For the syrup:
- 1 packet of vanilla sugar
- a few tablespoons of water

In addition:
- 2 packages of biscuits (such as digestive or wafers)

Preparing the cake

Step 1: Preparing the egg whites
If you are using frozen egg whites, take them out of the freezer a few hours before starting. It is essential for them to be completely thawed and at room temperature to achieve a well-aerated foam.

Step 2: Preparing the pudding
In a saucepan, bring 300 ml of milk to a boil. Add the vanilla pudding and stir according to the instructions on the package. Important: use less milk than recommended (300 ml instead of 500 ml) to achieve a denser pudding. Once prepared, let the pudding cool.

Step 3: Preparing the base
In a large bowl, beat the egg whites with a pinch of salt until they double in volume and become frothy. Gradually add the sugar, mixing continuously, until you get a firm, glossy foam. This step is crucial for having an airy base.

Add the flour mixed with baking powder, poppy seeds, and vanilla sugar. Use a spatula to combine the mixture, being careful not to lose air from the foam.

Step 4: Baking the bases
Pour the mixture into a baking tray (ideally, use a tray half the size of the oven tray) lined with parchment paper. Bake in a preheated oven at 180°C for 20 minutes. Do the toothpick test: if it comes out clean, the base is ready. Let it cool completely, then cut it in half.

Step 5: Preparing the cream
In another bowl, beat the room temperature butter with the powdered sugar until creamy. Add the cooled pudding and vanilla essence, then mix everything well to get a smooth cream.

Step 6: Assembling the cake
Divide the cream into two equal parts. Spread the first half of the cream on the first cooled base, then place the second base on top. Add the other half of the cream and smooth the surface.

Step 7: Preparing the glaze
In a small pot, combine the chocolate, sugar, milk, Nutella (or Finetti), and butter. Heat over low heat and stir constantly until everything is homogenized and comes to a boil. Let the glaze cool for 5-10 minutes, then pour it over the biscuits placed on the cream of the cake.

Step 8: Finalizing
Place the cake in the refrigerator for 5-6 hours, but ideally, leave it overnight. This allows the flavors to blend and integrate perfectly.

Serving suggestions
The poppy seed cake with vanilla cream is wonderful served alongside a cup of coffee or a fragrant tea. You can also add a berry sauce for a contrast of flavors, or a spoonful of whipped cream on top for an extra touch of refinement.

Nutritional information
This cake is a source of protein due to the egg whites and butter, but it is also rich in carbohydrates from sugar and biscuits. Consumed in moderation, it can be a flavorful delicacy that brings a smile to anyone's face.

Frequently asked questions
1. Can I use fresh egg whites instead of frozen?
Of course! Fresh egg whites are ideal for achieving a more voluminous foam.

2. What can I do if I don't have poppy seeds?
If you don't have poppy seeds, you can use ground nuts or even a combination of sesame seeds.

3. How can I vary the recipe?
You can experiment with different flavors, such as adding cocoa to the cream or using other extracts to give a twist to the cake.

This poppy seed cake with vanilla cream is not only a simple and quick recipe but also an opportunity to bring joy to your loved ones. I invite you to try this recipe and share your impressions!