Poppy cake

A simple poppy seed cake – an ideal option for any holiday. The cake is quite tall and looks good on the table. Liqueur-soaked poppy cakes with delicate coffee cream and meringue are a classic. And always very tasty!

Poppy cake – ingredients

  • For cakes:
  • Poppy seeds – 1,5 cups.
  • Powdered sugar – 1 cup.
  • Eggs – 7 pieces.
  • Honey – 1 tbsp.
  • Breadcrumbs – 5 tbsp.
  • Walnuts (chopped) – 50 g.
  • Almond flavoring.
  • For the cream:
  • Eggs – 4 pieces.
  • Sugar – 1,5 cups.
  • Instant coffee – 2 tbsp.
  • Oil – 400
  • Alcohol (of your choice) – 2 tbsp.
  • Additionally:
  • Amaretto liqueur – 1/3 cup.
  • Water – 1/3 cup.
  • Mini meringue – 200-250 g.

An interesting video on the topic – How to make chocolate sprinkles:

Poppy cake – recipe


Pour the poppy seeds into a saucepan, pour boiling water over them and boil for 15 minutes. Drain the poppy, grind it twice in a meat grinder with a fine sieve (or grind it in a blender, rub it with your hands).

Separate the proteins from the yolks. Beat the egg yolks with powdered sugar until fluffy, gradually add poppy seeds, mix. Next, add liquid honey, breadcrumbs, chopped nuts, flavoring, mix.

Beat the egg whites to a stable foam, carefully mix them into the poppy seed mixture.

Cover the bottom of the form (d=25 cm) with parchment, spread the dough. We bake the cake at a temperature of 180 degrees for about 40 minutes, until a “dry match”. Cool and cut into 2 thin cakes.


Eggs are mixed with sugar and placed in a water bath. Beat with a mixer until thickened. Add coffee, stir until dissolved. Remove from steam and beat well again. Set aside to cool.

Beat the butter until smooth, add the cooled egg mass, beat, add alcohol in a thin stream, beat constantly.

We collect the cake

Mix Amaretto with water. Soak the lower poppy cake with half of the mixture, spread a third of the cream, spread a layer of meringue, cover with a third of the cream. We lay out the second cake, press it a little, moisten it with the rest of the mixture, grease the top and sides with the rest of the cream. Decorate with remaining meringue and nuts.

We put the cake in the refrigerator for 2-3 hours.

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