Magic poppy seed 5 layers cake recipe. I first published this video recipe on October 1, 2022. on my other channel where I have more followers, but in Croatian language. Here is the >>> LINK <<<
TIP: A detailed video recipe is located below the step-by-step written recipe. In the video recipe below I speak English, however you can choose the subtitles in your preferred language. The video recipe has been translated into more than 40 languages.
Ingredients:
DARK MIXTURE:75 grams butter, 100 grams any white chocolate, 5 egg yolks, 150 grams sugar. optiona vanilla sugar, 5 tbsp cold water, 100 grams wheat flour, pinch of salt, whole lemon zest, 200 grams of ground blue poppy seeds, 1 tbsp of rum, 600 ml cold milk (0.6 liter)
LIGHT MIXTURE: 5 egg whites, pinch of salt, 2 tbsp lemon juice (freshly squeezed)
- Melt the butter in a saucepan and remove from the heat. Immediately add the white chocolate, melt it and let it stand until ready to use. It doesn’t need to cool completely, it can be lukewarm
- Divide 5 eggs into yolks and whites and put them in two bowls, of cours
- Gradually add sugar with vanilla sugar to the egg yolks (optional if you have it on hand) while mixing vigorously. TIP: That part is explained in detail and of course shown in the video recipe above at the top of the page under the list of ingredients. Due to the complexity of this recipe, I advise you to use a hand mixer, as I do, and not an electric one. Namely, I cannot know whether this particular detail will affect the number of rows. Maybe using an electric mixer will cause the egg yolks to rise too much and become too creamy, so the recipe won’t work. I am writing this because I would like you to do everything like me and enjoy this magical cake. EDIT/NEW/IMPORTANT: I have feedback that you should manually mix like I did in the video because otherwise the layers won’t be arranged as you expect
- To the same mixture, after mixing for a few minutes and after the mixture has become quite light and creamy, add cold water while stirring. Gradually whisk in the melted butter with the white chocolate from the beginning of the recipe, mixing vigorously at the same time. IMPORTANT: The mixture of butter and white chocolate must not be hot, but it can be lukewarm
- Immediately sift smooth flour, a little salt into the resulting mixture, then grate the lemon peel, which will neutralize the intense taste of the egg. Mix well again to combine all the ingredients
- Add ground blue poppy seeds to the mixture gradually (twice while stirring). ADVICE: You can also find ground blue poppy seeds with sugar in shopping centers, but don’t use that. It is essential that you use pure blue ground poppy seeds. Namely, in a hurry and because of the lower price, they could just as quickly buy the sugar mixture, so the recipe will not work.
- Now add a spoonful of rum and gradually cold milk. Tip: I can’t tell if the recipe will work if you omit the rum, but I suspect it will. However, it is a sophisticated heat treatment process and surely the rum does something to separate some of the ingredients to give you a magical cake in five layers or rows
- Add lemon juice and salt to the egg whites and mix at the highest speed for a few minutes to get stiff peaks
- Now add the dark mixture to the light mixture (snow from egg whites) and mix gently according to the detailed instructions in the video recipe. So, don’t forcefully and freely leave slight “lumps”, i.e. clumps of egg whites on top of the mixture
- Coat a 30×20 cm baking sheet with butter and do not add flour, just butter. Tip: If you are going to use a larger or smaller tin, the mixture for the magic cake will spread or shrink too much, so stick to the dimensions of the tin at least approximately 30x20cm
- The magic cake is baked for an hour at 160C with the top and bottom heaters on, that means no hot air fan. Of course, the cake is placed in the middle of the oven and in the heated oven.
- The magical poppy seed cake will fall down after it is baked, but that’s the way it should be and don’t worry about it at all. First, cool it for half an hour at room temperature, and only then store it in the refrigerator and refrigerate it for at least a few hours so that it cools down completely. I kept it overnight in the fridge just in case and to be honest, you don’t have to that long though.
- And the magic poppy seed 5 layers cake is finished and ready to serve
