Sponge Cake with Creamy Poppy Seed Filling

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If you’re a big fan of poppy seeds then you’ll love this cake.Soft sponge cake with lightly sweetened pastry cream,dulce de leche, and of course poppy seeds.I love anything with poppy seeds especially cakes.

 

Ingredients:

 

7 eggs

 

1 cup sugar

 

1 1/4 cup sifted self rising flour or regular but add 1/2 teaspoon baking powder.

 

Cream:

 

Prepared pastry cream

 

2 butter sticks softened at room temperature

 

1 can cooked condensed milk ( dulce de leche)

 

1 1/2 cup poppy seeds cooked and grinded

 

1/2 cup toasted and crushed hazelnuts

 

To cook poppy seeds:

 

Place poppy seeds in a small sauce pan.Cover with water.Bring to a boil,then reduce heat to low.

 

Cook for 30 minutes,strain, and let it cool.

 

Grind poppy seeds using a meat grinder.

 

Syrup:

 

1 cup boiling water

 

3 tablespoon sugar

 

-Combine and let it cool

Directions for cake-

Heat oven to 325 degrees.

Using a mixer, beat eggs with sugar until thick and pale in color.

Gradually add sifted flour and mix on low.

Pour the batter in to a lined round 9 inch baking pan(10 inch will work too)

Bake for about 35-40 minutes or until the top is golden brown in color.

Let it cool completely.

Cream:

Whip softened butter with a mixer.Gradually add in pastry cream by 2-3 tablespoons at first 2-3 times.Reserve half of pastry cream for later.

Add cooked condensed milk and poppy seeds.Whip it on high speed for few minutes.

Assembling:

Divide sponge cake to equal 3 layers.

Spray or pour syrup on the first layer.

Spread a generous amount of poppy seed cream.

Cover with the second layer and repeat the steps.

Place the third layer on top and spread the reserved pastry cream on the top and around the sides of the cake.Add crushed hazelnuts to the sides of the cake.Decorate the top as desired.

Sponge Cake with Creamy Poppy Seed Filling

Ingredients

  • Ingredients:
  • 7 eggs
  • 1 cup sugar
  • 1 1/4 cup sifted self rising flour or regular but add 1/2 teaspoon baking powder.
  • Cream:
  • Prepared pastry cream
  • 2 butter sticks softened at room temperature
  • 1 can cooked condensed milk ( dulce de leche)
  • 1 1/2 cup poppy seeds cooked and grinded
  • 1/2 cup toasted and crushed hazelnuts
  • To cook poppy seeds:
  • Place poppy seeds in a small sauce pan.Cover with water.Bring to a boil,then reduce heat to low.
  • Cook for 30 minutes,strain, and let it cool.
  • Grind poppy seeds using a meat grinder.
  • Syrup:
  • 1 cup boiling water
  • 3 tablespoon sugar
  • -Combine and let it cool

Instructions

  1. Directions for cake-
  2. Heat oven to 325 degrees.
  3. Using a mixer, beat eggs with sugar until thick and pale in color.
  4. Gradually add sifted flour and mix on low.
  5. Pour the batter in to a lined round 9 inch baking pan(10 inch will work too)
  6. Bake for about 35-40 minutes or until the top is golden brown in color.
  7. Let it cool completely.
  8. Cream:
  9. Whip softened butter with a mixer.Gradually add in pastry cream by 2-3 tablespoons at first 2-3 times.Reserve half of pastry cream for later.
  10. Add cooked condensed milk and poppy seeds.Whip it on high speed for few minutes.
  11. Assembling:
  12. Divide sponge cake to equal 3 layers.
  13. Spray or pour syrup on the first layer.
  14. Spread a generous amount of poppy seed cream.
  15. Cover with the second layer and repeat the steps.
  16. Place the third layer on top and spread the reserved pastry cream on the top and around the sides of the cake.Add crushed hazelnuts to the sides of the cake.Decorate the top as desired.
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Comments

  1. Nadia this cake looks super delicious:) Can’t wait to try it!!!

  2. mmmm……Nadia, I love cakes with poppy seeds… Looks realy good.
    Thanks for sharing ;)

  3. Very pretty cake!

  4. Looks so delicious… how much servings does this make?

  5. Would omitting the custard cream still make the cake delicious?

    • Delightsofculinaria says:

      Yes, it will be still good. I would recommend cream that I use for kievskiy cake(Kiev cake). Or with dulce de leche cream.

      • Delightsofculinaria says:

        You can even do everything in the recipe,just replace custard by adding heavy cream (about 1/2 cups) and a little powdered sugar.beat on high until nice and stiff.i didn’t try it using this cream, but my guess that it will be good.

  6. What is prepared pastry cream that u mention in your ingredients? Thanks :-)

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