- Step 1
Preheat the oven to 200 F and line a springform pan.
- Step 2
Beat egg whites with sugar and cream of tartar until stiff and glossy. Spread evenly in the pan and bake for about 3 1/2 to 4 hours, then leave to cool and dry.
- Step 3
Raise the oven to 325 F. Pulse walnuts and poppy seeds together.
- Step 4
Beat eggs with sugar until fluffy and pale. Fold in flour, the poppy seed-walnut mixture, and baking soda combined with vinegar.
- Step 5
Bake the cake for about 35 to 40 minutes and cool completely.
- Step 6
For the frosting, beat cream cheese with butter, add dulce de leche, then gradually beat in heavy cream and vanilla until thick.
- Step 7
Mix boiling water with sugar for the syrup and cool.
- Step 8
Slice the cake in half. Lightly moisten the first layer with syrup and spread with frosting.
- Step 9
Place the meringue layer on top, add more frosting, then top with the second cake layer moistened with syrup.
- Step 10
Cover the top and sides with remaining frosting and decorate as desired.
- Calories:831 kcal42%
- Protein:18 g36%
- Carbohydrates:76 g29%
- Sugar:56 g112%
- Salt:0.5 g8%
- Energy:3477 kJ42%
- Fat:53 g76%
Poppyseed Walnut Cake with Dulce de Leche is a Delights of Culinaria recipe built around Eggs, Sugar, Baking Soda. This import keeps the source ingredient measurements and turns the preparation into clear Platea recipe steps. It is filed as dessert and yields about 12 servings.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
