I love shortcrust pastry pies! And in combination with custard, such pies are amazing! If you store the pie in the refrigerator, it turns out to be a very refreshing dessert.

Thanks to Irina Chadeeva for the recipe.

To make a quiche and poppy seed cake, prepare the products according to the list.

First, let's prepare the cream. Grind the yolks with powdered sugar and flour. Mix milk with sugar and vanilla extract, put on gas, bring to a boil. Pour into the yolks and stir well.

Then pour back into the saucepan in which the milk was boiled and cook until thickened. The consistency will turn out as in the photo. Add cognac, stir.

The cream is ready. Cover the mass with a foil close, that is, the film should lie directly on the cream. In this form, let us cool completely.

In the meantime, let's do the test.

Grind the soft butter with sugar and brandy, add one yolk and one whole egg. Mix well.

Add flour and knead soft dough.

This is how it should turn out. Cover with plastic wrap and let it rest for 15-20 minutes.

We return to the cooled cream. We grind the poppy on a coffee grinder.

Add to the cream. Mix well. Done!

Divide the dough into 2 parts: larger and smaller. We roll out most of it, lay it out in a mold (the size of my mold is 20 cm), distribute it over the shape so that the edges hang down. The dough is very finicky, and strives to break. We spread the cream.

Roll out the second part of the dough, cover the filling with it. We pinch the edges. If the dough remains, you can make decorations. We prick with a skewer so that air comes out. We bake a quiche and poppy seed pie in an oven preheated to 160 degrees for about 40 minutes.

The cake is ready. Let it cool COMPLETELY.

Enjoy your tea!

Cooking a biscuit.

Beat the yolks with half the sugar until a light fluffy mass is obtained. Add poppy seeds and mix.

Beat the whites separately with the second half of the sugar.

Combine with yolk-poppy mass, mix. Add flour sifted with baking powder, mix gently. Pour in the melted and cooled to room temperature butter and knead the dough.

We transfer the dough into a greased form and bake in an oven preheated to 180 degrees until a dry match, about 30 minutes.

Remove the finished biscuit from the mold, cool and cut into 3 cakes.

Preparing the cream.

Beat the yolks with sugar until white.

Add starch and beat again. Bring 20% \u200b\u200bcream with milk to a boil. Pour into the egg mixture in a thin stream, without stopping to beat. Pour into a clean ladle or saucepan and set over medium heat.

Cook, constantly stirring with a whisk, until thickened. We remove from the fire.

In 2-3 doses, add diced butter at room temperature, kneading thoroughly with a whisk after each addition.

We put the cream in a bowl, cover the surface of the cream with a film and put it in the refrigerator until it cools down to about room temperature.

Whip the cream.

Beat the cooled cream with a mixer until smooth. Add cream and mix gently with a spatula.

Layering the cakes with cream.

Coat the sides and top of the cake with the rest of the cream. Let stand in the refrigerator for 4-6 hours.

Enjoy your tea!

An excellent excuse to gather everyone for a tea party. Poppy custard pie is not just for poppy connoisseurs. Soft, aromatic dough, permeated through with black grains, is perfectly complemented by a delicate custard.

Ingredients for the dough:

• Poppy - 1 tbsp.
• Wheat flour - 1.5 tbsp.
• Sugar - 1 tbsp.
• Butter or margarine - 200 g.
• Chicken egg - 4 pcs.
• Milk - 0.5 tbsp.
• Baking powder for dough - 1 pack (10 g)
• A pinch of salt

Custard Products:

• Egg yolk - 2 pcs.
• Milk - 1 tbsp.
• Wheat flour - 1 tbsp. spoons
• Sugar - 1 tbsp. the spoon.

Poppy seed cake recipe with step by step photos

Separate the whites from the yolks. To do this, knock the egg exactly across the egg, divide it into two halves and roll the yolk from one shell to another. So the protein will pour out. This should be done over a plate in which all the proteins will gradually accumulate.

Heat margarine until soft. You can just put it in a warm place, you can send it to the microwave for a minute at minimum power.

Combine yolks, soft margarine and a glass of granulated sugar. Beat the mixture well with a mixer.

Sift one and a half cups of flour into a separate cup and toss it with poppy seeds and baking powder.

Beat the whites separately, adding a pinch of salt to them. They should form good lather.

Add half a glass of milk to the yolk mixture, mix well with a whisk. Now add the poppy seed flour here. Do this in portions, constantly stirring the dough with a whisk.
After that, carefully add the whipped egg whites into the dough.

In this case, the movements of the rim should be directed from bottom to top. This is the only way to combine airy foam with a denser dough.

Grease a baking dish with a piece of butter and pour the dough into it. It turns out to be very unusual due to the presence of poppy in it.

Send the cake to an oven preheated to 180 degrees. Bake the poppy seed cake for an hour.

In the meantime, you can make the custard. There are many recipes for it. Today we will show you how to cook custard in the microwave.

In a microwave safe bowl, combine two egg yolks, a tablespoon of flour, and a tablespoon of sugar.

Rub these ingredients well. Gradually add milk to the future cream. Stir well with a whisk until smooth. Now put the cream in the microwave at maximum power (900 or 100 watts) for one minute. Mix the cream well, or better yet, beat it with a mixer. Put it back in the oven for a minute, and whisk again. Thus, brew the cream three to four times for one minute. It will turn out to be very delicate, beautiful cream color.

When ready, poppy seed cake cool, then can be cut into portions of your choice

Decorate the baked goods with custard and serve.

Bon Appetit!

Poppy cake with chocolate glaze will become a real table decoration - delicious and healthy. Another advantage of this dessert is that it is not sugary.

Poppy seeds contain trace elements, minerals and vitamins, they have a positive effect on the body as a whole. Pastry poppy is rich in calcium, which is easily and quickly absorbed.

Poppy seed cake will be a healthy treat for children. Due to its composition, rich in useful substances, poppy has a calming effect, improves sleep, and has an analgesic effect.

A slice of poppy seed cake for dessert will perfectly complement lunch or dinner, improve mood, invigorate and replenish the required amount of trace elements and vitamins in the body.

I suggest making this wonderful sponge cake with delicious and beautiful icing. A photo recipe will help you to independently figure out the necessary ingredients, their quantity and the intricacies of cooking.

Classic poppy seed cake

Egg (3 pcs.); Granulated sugar (100 gr); Melted butter (20 gr.); Sour cream (100 gr); Flour (1 glass); Cocoa powder (3 tbsp. L.); Poppy (100 g); Cream 20% fat (300 ml); Butter (180 g); Powdered sugar (150 g); Corn starch (50 g); Lemon juice (1 tsp); Bitter chocolate (100 gr)

Cooking poppy cake according to the instructions:

1. Put 100g granulated sugar and 3 eggs in a bowl. Mix well, then beat with a mixer.
2. We mix ghee into this mass.
3. Put the sour cream in another container, add baking powder quenched with lemon juice, about one teaspoon. Combine the egg and sour cream mixture.
4. Sift flour through a sieve 2-3 times. Add the sifted cocoa powder. We mix.
5. In eggs with sugar and sour cream with baking powder, gradually pour a tablespoon of a mixture of flour and cocoa. Stir the dough thoroughly to get it without lumps. The dough should not be too thick.
6. From this mass, you need to bake four cakes. We roughly represent the volume of one fourth of the part and pour it into a mold covered with parchment or oiled.
7. We put it in an oven preheated to a temperature of 180 to 200 C. It will take about 15 minutes to bake the cake. We check the readiness with a thin wooden toothpick: after piercing the biscuit, it should remain dry.
8. The poppy seeds must be chopped with a coffee grinder or blender and mixed with powder, there will be just enough time while the biscuit is baking. 9. Pour 50 ml of cream into a separate container, mix with cornstarch, leave to swell.
9. The rest of the cream should be slightly warmed up in a ladle or saucepan. Without boiling, add cream and starch. Stirring slowly, boil until thick. Leave the finished cream to cool. Set aside a couple of tablespoons, they will be needed when preparing the icing for the cake.
10. Leave the oil at room temperature to soften. Next, it must be whipped with a mixer and gently introduced into the cream, stirring constantly to avoid the formation of lumps.
11. The finished cakes should cool completely, then slightly trim the tops with a sharp knife. Sandwich the biscuits with cooked cream. Coat the sides well.
12. Grind the chocolate into small pieces and melt in a water bath. Add the left cream-based cream to the melted chocolate bar. The chocolate icing is ready.
13. Now we cover the cake with it, gently smoothing and removing the excess with a pastry spatula, just a knife with a wide blade will do. We remove the cake sandwiched with cream in a cool place so that it is soaked. Ideally leave for 12 hours.
14. Serve the biscuit on a platter of suitable diameter.
15. The photo shows how beautiful, tasty and appetizing a cut cake with poppy seeds and butter cream looks.
16. To decorate the cake, I recommend taking your favorite berries or fruits, strawberries or oranges are perfect, you can use whipped cream and all kinds of sprinkles.
17. The process of making a sponge cake soaked in poppy cream is quite simple and quick, and the result will be a delicious and healthy dessert.

Italian poppy seed cake

Try a variation - Italian poppy seed cake with soft mascarpone curd cheese.

This exquisite dessert will become a gem of a festive table or just a friendly tea party. His tenderness, airiness and lightness will not leave indifferent relatives and guests.

Biscuit dough:

Milk 250 ml; 120 Poppy confectionery 120gr; Baking powder 10 gr (teaspoon); Wheat flour of the highest grade 300 gr; Granulated sugar 300 gr; Proteins separated from the chicken egg 3 pcs; Butter 180 gr; Vanilla sugar or vanillin to taste Powdered sugar 350 gr; mascarpone 350 gr; some table salt (literally a pinch)

Cooking steps:

1. Bring the milk almost to a boil and add the poppy seeds, you can boil it slightly over low heat, the taste will become more creamy. Leave to cool.
2. At this time, we set the oven to warm up to a temperature of 180 C. Butter needs to be soft, leave it warm in advance.
3. Beat butter with sugar and vanilla. We start making the dough. We mix the sifted flour, baking powder and a pinch of salt.
4. Now we mix the ingredients: the fragrant whipped butter needs to be combined with flour and gradually add the cooled milk.
5. Beat the whites into a tight foam, adding 1/6 of the sugar. The resulting mass must be carefully mixed into the biscuit dough, it is recommended to do this with movements from bottom to top.
6. The dough will turn out to be airy and homogeneous, avoid sudden movements and do not beat. Recalling the previous recipe, grease the bottom of the mold with oil or line with baking parchment, slowly pour out the dough.
7. We also determine readiness using a wooden stick, dry - ready. The cooking time for such a volume will be about an hour.
8. This recipe does not involve baking individual biscuits, but cutting the lush into two parts.

Cream:

Biscuit cream is easy to prepare. Mix the curd cheese with the remaining sugar, powder and vanilla sugar, beat with a mixer.

• Put cream on one biscuit, cover with the second and repeat the steps.
• Do not forget about the sides, carefully apply the cream on them and level them. We leave to soak for a period of 6 to 12 hours.
• When serving, it is better to cut the cake into portions and decorate with fruits or berries; strawberries go well with mascarpone. Delicious and light poppy seed cake is ready!

Poppy seed cake with nuts

Another great duet is poppy and nuts.

In this recipe, we will use a new culinary technique. This is poppy soaking. Sponge cake will turn out to be especially tender and airy, and notes of citrus and nutty aroma will give it a special piquancy.

Ingredients:

Biscuit: Wheat flour 160 gr; Granulated sugar 200 gr; Poppy 100g; Chicken eggs 3 pcs; vegetable oil 2 tbsp. l .; Zest from half an orange;
Curd cream: Low-fat or fat-free cottage cheese 500g; Sugar 100gr; Peeled walnuts 100 gr

Getting started cooking:

1. Fill the poppy seeds with boiled water, cover with a lid. You can use a sealed heat-resistant container, it will work faster. Leave it to brew for about half an hour. Drain the water, grind the poppy with a blender or meat grinder with a suitable attachment.
2. We use a standard recipe for making biscuit dough. Beat the whites with the addition of sugar into a dense mass, gradually introduce flour and separately whipped yolks.
3. Add orange zest to the dough. To remove it, you can use a special device or just a fine grater. For baking, you will need a large, high-sided baking sheet covered with parchment and oiled.
4. This recipe requires preheating the oven to the maximum, up to 220 C. We will bake the cake quickly, 10 minutes is enough.

During this time, we will have time to prepare the cream:

• Rub the cottage cheese with granulated sugar; a blender will help to obtain a paste consistency. If the curd is dense, dilute it with sour cream, for example. Yogurt is also fine.
• We take out the finished biscuit from the oven and let it cool. Then we cut into pieces of arbitrary shape, it can be into 4 parts and the cake will be square and high, it can be 3 and it will turn out to be rectangular, lower.
• Do not forget about chopped nuts: they must be added either to the cream itself or sprinkle each layer.

This delicious cake will turn out to be fresh and flavorful, and nuts and orange peel will make it healthy!

Plyatsok

If the previous recipe is mastered or does not seem exquisite, try making this cake, popular in the national cuisine of Ukraine and Poland - Plyatsok.

Its peculiarity lies not only in the rectangular shape, but also the ability not to restrain the flight of fantasy. Fillings and creams can be absolutely anything.

The more interesting, brighter and tastier the ingredients are selected, the better the dessert will be. Let's try to make cherry platzok - a biscuit with several types of fillings. There is a good recipe:

We take for the test:

Half a kilogram of flour; A pack of margarine (butter); Sugar 200 gr; Sour cream 2 tablespoons; 4 yolks (the separated proteins are useful for the filling); Cocoa 3 tablespoons; Baking powder 2 teaspoons.

The filling will be complex:

Wheat flour of the highest grade 100g; Proteins 4 pieces; Poppy 100 gr; Egg 1 piece; Ground walnuts 1 cup; Cherries, fresh or frozen 500 gr; Granulated sugar one and a half glasses; Baking powder 1 teaspoon;

Custard pouring:

Butter 300gr; Flour 7 tablespoons; Milk half a liter; Chicken eggs 3 pieces; Sugar 200 gr; some vanilla (on the tip of a knife)

We start cooking:

1. Let's make the dough first. The base of this cake will be a classic biscuit. Rub sugar with egg yolks, add softened margarine or butter, add baking powder mixed with sifted flour.
2. Knead soft dough. We separate about a third part and carefully mix the cocoa powder into it, put it in the freezer.
3. Place one of the remaining parts of the dough on a small baking sheet, oiled or covered with parchment. Sprinkle with chopped nuts and distribute the cherries after removing the seeds.
4. Now the leftover proteins come in handy. Beat them with sugar until a strong foam and apply this mass evenly with a spoon on the cake.
5. We put in the oven, bake at a temperature of 160 C. The readiness can be determined by how the protein cream has browned.
6. The second part of the dough is laid out on another baking sheet. It will be a sponge cake with poppy seeds. A poppy layer is laid on top. To prepare it, poppy seeds are boiled in water or milk and crushed through a meat grinder. Add to this mass half a glass of granulated sugar, yolk, two tablespoons of flour with a slide, one protein whipped into foam and a teaspoon of baking powder.
7. We take out the chocolate dough frozen in the freezer and rub the poppy layer on top on a coarse grater. We bake this biscuit for half an hour at 180 C.
8. While both cakes are cooling, make a custard. We put 300 ml of milk to boil, at this time, beat the eggs with sugar. Pour the egg-sugar mixture into the boiled milk, stirring with a whisk.
9. Pour the remaining 200 ml of milk mixed with flour into the same mass. Knead until the consistency of a cream. Add butter to the heated homogeneous mass. Cool it down.
10. Putting together the cake: sponge cake poppy - coat the chocolate cake with cream, put the cherry - nut biscuit on top. We leave the entire structure to soak. So we got a delicious and authentic dessert with poppy seeds.

See how he looks delicious in the photo!

My video recipe

Today I will delight you with a recipe for a very simple poppy cake.

I baked it in the late afternoon - my husband immediately ate a large piece without waiting for dinner. As always, he praised, but said that

the next time I can add more lemon juice and zest. But this is for his taste, for me - a light citrus hue in taste is quite enough. This is not a lemon cake!

You will need a form(preferably with a removable bottom) with a diameter of 20cm, if you take more, the cake will turn out to be very low and flat. If your baking dish is larger in diameter, then bake 2 cakes and, accordingly, double the amount of all ingredients.

Biscuit:

150g soft butter at room temperature
100g sugar (if possible, fine sugar for baking - caster sugar)
3 eggs
100g plain flour
1 tsp baking powder
50g poppy seeds (pour the seeds with boiling water in a ratio of 1: 2, cook over low heat for 5 minutes)
juice and zest of 1 lemon
2 tsp vanilla extract

Cream:

150ml milk
125g sugar
2 large yolks (if the eggs are small, then 3 yolks)
175g soft butter at room temperature
1 tsp vanilla extract or vanilla pod
zest of 1 lemon

NB! I decided to make the cream sweeter (after trying it at the end) and added 2 tablespoons of powdered sugar. I repent! It's not in the original recipe, so it's up to you.

Topping: 20-30g poppy seeds

Method:

1. Preheat oven to 170 degrees.

2. Grease the sides of the mold with butter, and cut out and place a circle of baking paper on the bottom of the mold. When the cake is baked, we can easily take it out of the mold. Due to the paper, it will not stick to the bottom, and the paper is very easy to remove from the biscuit.

3. Beat butter with a mixer, then add lii little by littleat sugar, continuingeat beat. The oil should become light and airy. I beat for 1.5-2 minutes.

5. Add liquid vanilla extract and juice of 1st lemon, stir.

6. Sift flour, add 1 tsp to it. baking powder. Add flour in 1 spoonful to the mixture of beaten butter, sugar and eggs, whisking constantly with a mixer.

7. Add lemon zest and poppy seeds to the finished dough, mix gently.

8. Pour the dough into a baking dish, place in a preheated oven (170 degrees) and bake for 30 minutes. After this time, pierce the biscuit with a thin wooden skewer. If it comes out completely dry, then the biscuit is ready. Take it out of the iron mold, let it cool. Remove the paper from the bottom when the cake has cooled.

Custard :

1. In a small saucepan with a non-stick coating, pour 150ml of milk, add 125g of sugar and heat over very low heat.

If you will not use liquid vanilla extract, but a vanilla pod, then cut it lengthwise on one side and without taking out the seeds, put it in a saucepan with milk. The seeds will give the milk a flavor. Stir the milk constantly in the saucepan with a wooden spoon (long handle). The sugar will dissolve very quickly. The milk should be very warm, but not hot. Check the temperature with your finger, if it gets hot, then immediately remove it from the stove and let it cool slightly. Make sure all sugar is dissolved.

2. In a deep bowl, mash 2 yolks with a fork. Pour the warm milk in which you dissolved the sugar into the yolks. Whisk lightly or stir well. Do not beat with a mixer, otherwise foam will appear, which we do not need.

3. Pour the egg and milk mixture back into the saucepan and place on the smallest heat to heat for about 10-12 minutes (set a timer).

During this time, stir the cream very often with a long wooden spoon.After 10-12 minutes you will see that the cream becomes like a liquid condensed milk. It will certainly not be as thick and viscous in consistency, but it will look slightly yellowish and not as liquid as milk. Pour the cream from a saucepan into a deep bowl and let cool to room temperature. When it cools down, you can put the bowl in the refrigerator for about 5 minutes. The cream will thicken a little.

4. Whisk together 175 g of soft butter with a mixer. Then add 1 tablespoon of cooled condensed cream. Continue whisking until all the custard is in the butter.

5. Add liquid vanilla extract and lemon zest to the cream, stir gently with a spoon. Try the cream for taste, if you want sweeter, then add powdered sugar, a couple of tablespoons, like me. :)The cream is ready.

Cut the cooled crust into 2 halves with a long cooking or bread knife.