Poppy seed layer cake with sweet cream, orange jam and Chocolate strands

An exquisite layered cake. Great choice not only for dinner parties. With orange liqueur, almonds, and mascaropone cheese. truly divine!

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Poppy seed layer cake with sweet cream, orange jam and Chocolate strands

An exquisite layered cake. Great choice not only for dinner parties. With orange liqueur, almonds, and mascaropone cheese. truly divine!

preparation time:

45 min.

number of servings:

Ingredients

Cake:
– 300 g of poppy seed
– ½ l of hot milk
– 250 g of sugar
– 8 eggs (separate the yolks from the whites)
– 3 tablespoons of farina
– 2 tablespoonsof ground almond
– 1 teaspoon of baking powder

Cream:
– 200 g of white chocolate
– 400 g of whipping cream (200g of which should be very cold)
– 250 g of mascarpone cheese
– 4 tablespoons of powdered sugar (or more – if your prefer the cream sweeter)

Additionally:
– 200-250 g orange jam
– 85 ml of orange liqueur
– Dijo Chocolate strands

Decorative confectionery cocoa flakes

Confectionery

Preparation guidelines

1st step

Cake: Soak the poppy seed in hot milk, cool it, drain off the water and grind it finely with an electric grinder. Put baking paper on the bottom of a springform pan (24cm in diameter). Spread butter on the sides and sprinkle them with flour. Beat the egg yolks with sugar until light and fluffy. While beating, add ground poppy seed, farina, almonds, baking powder. In a separate bowl, beat the egg whites to stiff peaks. Carefully combine the egg whites with the poppy seed mixture. Put it into a springform pan, smoothen the top. Put the form into an oven preheated to 180°C. Bake for about 40 minutes (until the toothpick that you stick in the cake comes out clean). Cool in an open oven. When cool (preferably the next day), cut the cake horizontally into 3 layers.

2nd step

Cream: Break the chocolate into pieces, put it into a bowl. Cook 200g of cream on low heat; pour the cream on the chocolate and stir until it dissolves completely. Cool it and refrigerate for an hour. Stir the mascarpone cheese together with sugar. Beat the leftover cream in a tall, chilled dish. Combine it with mascarpone and chocolate.

3rd step

Stacking: Put the first layer of the cake on a cake stand, soak it with liqueur; spread orange jam and top it with a layer of cream. Add the second layer and soak it; spread jam and cream on top. Add the third layer; also soak it with liqueur; spread the remaining cream. Decorate the top layer with Dijo Chocolate strands. Refrigerate for a few hours before serving.

Join the sprinkles fun!