Rumba Cake with Poppy Seeds

Name: Rumba Cake with Poppy Seeds - Minodora N.
Ingredients: Meringue base: 9 egg whites; 9 tablespoons of sugar (180 g); 5 tablespoons of flour; 50 g of poppy seeds; 150 g of colored Turkish delight (I used green) Cream: 9 egg yolks; 10 tablespoons of sugar; 1 vanilla pod; 250 ml of milk; 3 tablespoons of starch; 300 g of butter Extra: 2 wafers; 200 g of milk chocolate; 100 ml of liquid cream; white chocolate for decoration (optional)

Dessert - Rumba Cake with Poppy Seeds by Minodora N. - Recipia

The Rumba Cake with Poppy Seeds is assembled from a meringue base with poppy seeds and Turkish delight, a cooked vanilla cream, and two layers of wafer. I used a large tray measuring 40 x 30 cm, and the cake needs time to chill before cutting. The wafer layers gradually soften from the cream, so it's important not to cut it immediately after assembly. Quick Info Preparation time: not specified in the original recipe Baking time: approximately 30 minutes Cooling and setting time: overnight in the refrigerator Total time: includes cooling the base, cooling the cream, and resting overnight Servings: the number depends on the size of the pieces Difficulty: medium Recipe type: cake with meringue base, vanilla cream, and wafer layers Ingredients For the meringue base 9 egg whites A pinch of salt 9 tablespoons of sugar, approximately 180 g 5 tablespoons of flour 50 g poppy seeds 150 g colored Turkish delight, cut into small pieces For the vanilla cream 9 egg yolks 10 tablespoons of sugar 1 vanilla pod 250 ml milk 3 tablespoons of cornstarch 300 g softened butter, at room temperature For assembly and decoration 2 wafer sheets 200 g milk chocolate 100 ml liquid cream White chocolate for decoration, optional Instructions 1. Prepare the meringue base Before starting, preheat the oven. Carefully separate the egg whites from the yolks, as the yolk prevents the egg whites from whipping properly. Place the egg whites in a clean bowl and beat them with a pinch of salt until you achieve a firm foam. Gradually add the sugar, one tablespoon at a time, mixing well after each addition. Do not add all the sugar at once; it’s easier to achieve a stable meringue if it’s incorporated gradually. Sift the flour and add it to the meringue. Gently fold it in from the bottom up to retain as much volume as possible. When the flour is almost incorporated, add the poppy seeds and the chopped Turkish delight. Continue to mix gently until the mixture is homogeneous. Line the 40 x 30 cm tray with parchment paper and spread the mixture in an even layer. Bake the base for about 30 minutes in the preheated oven. Check it with a toothpick before removing; it should come out clean. Let the baked base cool at room temperature. Do not use it while it's warm, as the cream will soften too quickly and the cake will be harder to assemble. 2. Cook the vanilla cream Place the egg yolks in a bowl and whisk them with the sugar and cornstarch until you obtain a homogeneous mixture. Split the vanilla pod lengthwise and scrape out the seeds. Place the milk in a small saucepan along with the vanilla seeds and heat it until it reaches boiling point. Pour the hot milk over the egg yolk mixture in a thin stream, whisking continuously. Gradually adding the milk and whisking vigorously helps prevent lumps. Transfer the mixture back into the saucepan and place it over low heat. Stir continuously until the cream thickens and reaches a pudding-like consistency. Do not leave it unattended at this stage, as it can quickly stick to the bottom of the pan. Remove the pudding from heat and let it cool. For the next step, the egg yolk cream needs to be cold, and the butter should be soft, at room temperature. 3. Transform the pudding into cream Beat the softened butter for a few seconds until it becomes lighter in color and slightly frothy. Gradually add the cooled pudding, one tablespoon at a time, mixing well after each addition. Continue until all the egg yolk cream is incorporated and you achieve a smooth and fluffy cream. It's important that the butter and pudding are at similar temperatures. If the pudding is still hot, the butter may melt, and the cream may lose its texture. 4. Assemble the cake Place the first wafer sheet on a tray. Spread half of the vanilla cream over it and level the layer. Place the meringue base on top of the cream. For easier assembly, the base can be flipped, and then the parchment paper is carefully removed. Place it with the side without parchment over the cream layer. Spread the remaining cream over the meringue base. Place the second wafer sheet with the patterned side down and gently press it down to stick to the cream. Do not press too hard, as the sheets may crack. 5. Glaze and chill the cake Melt the chocolate with the cream and spread the glaze over the cake. You can grate some white chocolate on top or use colored sprinkles if desired. Refrigerate the cake overnight. This time is necessary for the wafer sheets to soften from the cream, making it easier to cut the cake nicely. The next day, slice it with a sharp knife. Why I make this recipe often The combination of the crispy wafer, the meringue with poppy seeds, and the vanilla cream offers multiple textures in a single cake. It can be prepared a day in advance, which is practical when dessert needs to be served at a family meal. Additionally, the base allows for some simple substitutions without needing to change the cream or the assembly method. Tips Egg whites whip better if the bowl and mixer beaters are clean and dry. Any trace of yolk can affect the foam. Add the sugar gradually and mix after each tablespoon. The meringue should be firm enough before adding the flour. The flour should be incorporated with a spatula or whisk using slow bottom-to-top movements. If you mix vigorously, the base may not be as airy. The pudding must be cooled before being added to the butter. At the same time, the butter should be soft, not melted. If a crust forms on the surface of the pudding during cooling, whisk it before adding it to the butter, so the final cream is as smooth as possible. Substitutions The vanilla pod can be replaced with 3 packets of vanilla sugar or vanilla extract, to taste. If you don’t like Turkish delight, you can replace it with raisins or another ingredient you prefer in the meringue base. The recipe source mentions this possibility without specifying a different quantity for the substitute. Variations You can use Turkish delight of a different color or a mix of colors. I used green Turkish delight, but the color does not change the preparation method. For decoration, white chocolate can be grated over the glaze or replaced with colored sprinkles. The decoration is optional and does not affect the structure of the cake. Serving ideas Serve the cake cold, after it has been in the refrigerator overnight. It is easier to cut after the wafer sheets have softened and the cream has set. You can cut the pieces rectangular, following the size of the tray, or into smaller portions, as the cake has multiple layers and a rich cream. Frequently asked questions Can I use vanilla extract instead of the vanilla pod? Yes. The pod can be replaced with 3 packets of vanilla sugar or vanilla extract, to taste. The extract is added to the vanilla cream. Why should the cake be left overnight? The wafer sheets are hard immediately after assembly. Overnight, they gradually absorb moisture from the cream and become easier to cut. If the cake is cut too quickly, the layers may shift, and the sheets may break. Can I place the meringue base while it’s still slightly warm? It’s better to wait for it to cool to room temperature. A warm base can soften the cream and make assembly difficult. What should I do if lumps appear in the vanilla cream? Whisk vigorously while pouring the hot milk over the egg yolks and cornstarch. The milk should be added in a thin stream, not all at once. Once the cream is back on the heat, continuous stirring helps achieve a uniform mixture. Can I omit the Turkish delight from the base? Yes. You can replace it with raisins or another ingredient mentioned in the recipe. If you choose not to put anything in its place, the base will still have the flavor of meringue with poppy seeds. Nutritional values The values are estimates and may vary depending on the type of chocolate, the exact amount of flour and sugar in tablespoons, the wafer sheets used, and the portion size. For approximately 100 g of cake: Calories: approximately 320-350 kcal Protein: approximately 4-5 g Carbohydrates: approximately 40-45 g Fat: approximately 16-18 g The cake contains a significant amount of sugar and fat due to the butter, chocolate, sugar, wafer sheets, and Turkish delight. Exact values cannot be established without the brand of products and the final weight of the cake. Storage and reheating Store the cake in the refrigerator, in a covered container or on a protected tray, to avoid absorbing odors from the fridge. It is recommended to let it sit overnight before cutting, both for softening the wafer sheets and for stabilizing the cream. Do not reheat. Serve cold, or you can let it sit at room temperature for a bit before serving if you prefer the cream to be softer.

Rumba Cake with Poppy Seeds

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