In the kitchen, there are perfect combinations—such as the combination of cheesecake and poppy seed cake! Make sure to plan a spot for this simple yet exceptional cake in your holiday menu.
Ingredients:
Shortcrust pastry:
- Sugar, 75 g
- Egg, 1 piece
- Butter, 150 g
- Wheat flour, 225 g
- Salt, 1 pinch
Poppy seed mixture:
- Candied orange peel, 100 g
- Poppy seeds, 500 g
- Butter, 200 g
- Almonds, 110 g
- Honey, 320 g
- Milk, 345 ml
- Walnuts, 120 g
- Raisins, 70 g
- Rum, 50 ml
- Dried cranberries, 40 g
- Almond flavoring, 5 ml
Cheese mixture:
- Brown sugar, 220 g
- Eggs, 4 pieces
- Mascarpone cheese, 250 g
- Cream (30%), 145 g
- Vanilla, 3 g
- Vanilla pudding mix, 40 g
- Ground cheesecake cheese, 500 g
For decoration:
- Colored sprinkles, 15 g
- Edible glitter, 50 g
Preparation:
Mix the well-chilled butter with the other shortcrust ingredients in a bowl. Knead briefly until combined. Form the dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Place the poppy seeds in a pot and cover with milk. Cook on low heat for about 30 minutes. If the poppy seeds absorb the liquid too quickly, add about 3 tablespoons of milk and continue cooking until soft.
Add honey, candied orange peel, chopped walnuts, raisins, almonds, and cranberries. Stir and cook over low heat. Towards the end of cooking, add butter, almond flavoring, and optionally, rum.
Transfer the chilled dough to a springform pan and press it evenly to cover the bottom. Prick the dough lightly with a fork. Bake the base for about 10-15 minutes in a preheated oven at 180°C.
Combine ground cheesecake cheese and mascarpone in a stand mixer bowl. Gradually add brown sugar and mix until dissolved. Add the vanilla pudding mix. While continuously mixing, gradually add the eggs, and once combined, add the cream and vanilla seeds.
Spread the poppy seed mixture evenly over the pre-baked crust. Pour the cheese mixture over the poppy seed layer.
Bake the cake for about 1 hour in a preheated oven at 180°C. After baking, set aside to cool. Optionally, leave it to cool in the switched-off, cooling oven.
Transfer the cake to a serving platter. Decorate the top with silver cake spray and festive decorations made of fondant.
