Aromatic poppy seed cake on a shortcrust base
Poppy seed cake with a shortcrust pastry base combines delicate dough and moist, aromatic poppy seed filling. The shortcrust pastry gives the baked product lightness and subtle crunchiness, contrasting perfectly with the rich taste of poppy seeds, honey and almond aroma. The addition of vanilla sugar and a bit of butter make it poppy seed mass it is creamy and at the same time full of deep, spicy aroma. Moist poppy seed cake with a crispy base not only does it taste great, but it also looks beautiful, topped with a layer of delicate powdered sugar.
Poppy seed cake with shortcrust pastry base recipe
Ingredients
Ingredients for the poppy seed filling
- 600 g ground poppy seeds
- 1 cup powdered sugar
- 2 tablespoons of honey
- 3 cups of hot water
- 150 g melted butter
- 3 eggs
- 2 flat tablespoons of potato flour
- 1 teaspoon vanilla extract
- 2 tablespoons of almond flavor
Ingredients for shortcrust pastry
- 300 g wheat flour
- 250 g butter (cold)
- A packet of vanilla sugar
- 1 teaspoon baking powder
- 3 egg yolks
- 60 g powdered sugar
Instructions
Preparation of shortcrust pastry
Add the butter, which should be well chilled and cut into small pieces, to the sifted flour in a large bowl. Then add the baking powder, icing sugar and vanilla extract. Chop all the ingredients thoroughly with a knife, gradually combining them until you get a fine, loose crumble. If you have a mixer with a shortcrust pastry attachment in your kitchen, you can use it to chop the ingredients, which will allow you to achieve an even consistency without too much effort. The crumble should be fine, slightly loose and evenly mixed.
Add the yolks and combine the ingredients into a uniform dough. The dough can be kneaded in a bowl, on a pastry board or in a planetary mixer. Line the bottom of a 25 x 40 cm baking sheet with half of the dough, reserving the rest for the top of the cake. Put everything in the fridge for 30 minutes.
Preparation of poppy seed mass
Boil 3 cups of water in a pot, add ground poppy seeds. Mix well, do not boil, cover the pot and set aside for 30 minutes. Then pour the poppy seeds into a large bowl and cool.
Add melted butter, potato flour, vanilla sugar and almond oil to the cooled poppy seeds.
Beat eggs with sugar until fluffy and combine with the poppy seed mixture.
Spread the poppy seed mixture onto the prepared baking sheet with shortcrust pastry. Roll out the remaining pastry and place on the poppy seed mixture.
Bake for 60 minutes in an oven preheated to 170 C.
Sprinkle with powdered sugar.
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