Sponge Cake with Creamy Poppy Seed Filling


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.




7 eggs


1 cup sugar


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




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.




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.


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.


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.