- Step 1
Preheat the oven to 325 F.
- Step 2
Beat eggs with sugar until thick and pale. Gradually add sifted flour on low speed.
- Step 3
Pour into a lined round cake pan and bake for about 35 to 40 minutes, until golden. Cool completely.
- Step 4
Cook the poppy seeds in water for about 30 minutes, drain, cool, and grind.
- Step 5
Whip softened butter and gradually add pastry cream, reserving part of the pastry cream for finishing. Beat in dulce de leche and the ground poppy seeds.
- Step 6
Combine boiling water and sugar for the syrup and cool.
- Step 7
Slice the sponge into three layers. Moisten each layer with syrup and spread with poppy seed cream.
- Step 8
Finish the top and sides with reserved pastry cream, press crushed hazelnuts onto the sides, and decorate as desired.
- Calories:783 kcal39%
- Protein:15 g30%
- Carbohydrates:60 g23%
- Sugar:41 g82%
- Salt:0.3 g5%
- Energy:3276 kJ39%
- Fat:56 g80%
Sponge Cake with Creamy Poppy Seed Filling is a Delights of Culinaria recipe built around Eggs, Sugar, Self-rising Flour. 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.
