An easy and quick poppy seed birthday cake to prepare.
Ingredients
Poppy seed cake:
- sweet poppy seed mass with dried fruits, 350 g
- semolina, 7 tbsp
- walnuts, 50 g
- baking powder, 1 tsp
- mascarpone, 125 g
- eggs (medium), 7
- powdered sugar, 1/2 cup
Cream:
- cold heavy cream (36%), 500 ml
- cold mascarpone, 125 g
- powdered sugar, 1/2 cup
- amaretto liqueur or other alcohol or a few drops of flavoring, 1 tbsp
Also:
- plum, currant, or apricot jam, 80 g
- canned peaches, 450 g
- walnuts for decoration, 50 g
- optionally cocoa or chocolate shavings
- for soaking: amaretto liqueur or peach syrup
Preparation
Poppy seed cake: Mix the poppy seed mass with semolina, finely chopped walnuts, baking powder, and mascarpone. Beat the egg yolks with powdered sugar until fluffy and thick, then add to the poppy seed mixture and gently combine. Separately, beat the egg whites until stiff peaks form and gently fold them into the mixture. Pour the batter into a small springform pan (about 21-22 cm in diameter) and bake for about 50-55 minutes at 180°C until a toothpick inserted into the center comes out clean. After cooling, cut the cake into 3 layers. Soak each layer with 3 tablespoons of amaretto liqueur or peach syrup.
Cream: Place all ingredients in a bowl and beat for a few minutes until thick and fluffy.
Assembly: Place the bottom layer on a cake stand, spread with jam, and add 1/3 of the cream, then half of the diced peaches (press them gently into the cream). Place the second layer on top, spread with 1/3 of the cream, add peaches, and then the last layer (some peaches may be left over). Cover with the remaining cream, use a comb to create ridges in the cream, and decorate with walnuts and optionally cocoa or chocolate shavings. Refrigerate before serving.
