I would like to share today with you the recipe for a magnificent poppy-seed cake, which appears every year on Christmas in my house. It is incomparably better than any poppy-seed cake you buy in the store. Its great advantage is the filling with the huge amount of poppy seeds, raisins and nuts, wrapped in crispy, thin dough. Taste is absolutely wonderful!
Just look at the picture!
Awesome, isn't it?
The recipe is truly in old-polish wat, honey-cream-poppy flavor, orange zest, organic eggs, organic cream, ton of nuts and dried fruits and butter.
I did not save on anything, because it is baked once a year and it has to be delicious and splendid and as big as loaf of bread.
Let's start!
Recipe for 3 "loaves" of cake.
Ingredients of poppy-seed pulp:
0.5 kg/1.1 pound of poppy-seed
0.15 kg/5.5 ounces of sugar
2 eggs
0.2 kg/7 ounces of butter
¾ cup of honey
up to 6 cups of milk
vanilla
delicacies - as much as you want (the more the better)
Rinse poppy-seed and drain it, pour milk (2 cups of milk per glass of poppy-seed). Cook it for 20 min then filter it thoroughly. Grind it twice and after that the worst part of work is done!
In a pot melt honey, sugar and butter, add the delicacies - nuts, raisins, orange zest, some dates and dried apricots, a cane of vanilla and grinded poppy-seed.
Warm up with stirring. When the mass cools, add eggs, you can also add a glass of rum - the taste will be even better (you can add a little yeast leaven from the dough to the mass, which we'll soon knead - the poppy will grow with the cake).
Crispy-yeast cake:
0.8 kg/1.8 pound of flour,
0.3 kg/10 ounces of butter
0.1 kg/3.5-4 ounces of yeast
6 tablespoons of sour cream
lemon zest
7 tblsp of powdered sugar
4 eggs + 2 egg yolks,
pinch of salt
Pour the cooled, melted butter into the flour. Add sugar and yeast mixed in 6 tablespoons of cream - stir and form with your hands.Divide the dough into 3 parts and roll out each in a rectangular shape. Try to roll thinly. Place the poppy seed mass on each rectangle (not on the edge) and roll it up. Carefully stick the edges togeher. Put them with the edges sticking down so that it does not fall apart.
Wrap each strudel in baking paper - loosely so that there is a place when it starts to grow (between your cake and the paper should be about 5cm/2 inch space).
Ready to bake strucle, they mature and grow in a warm kitchen for an hour and then straight into the oven. I bake them in 160 C/320 F, about 50-60 minutes. Cake will break and their beauty lies in the fact that they are not like shop rolls.
Pour icing on the strudel with the addition of lemon juice and garnish with homemade orange peel.
Such a strudel, stored in a cool place in baking paper, is more tasty every day. Nuts and poppy seeds let go of the fat, so it will not become dry. Butter will enrich the taste same like icing! Recipe proven, I use it for years, always succeed!