Step into a world of culinary wonder with our exquisite Poppy Seed Cake – a treat that not only captivates the taste buds but also mesmerizes the eyes. This delightful creation is a testament to the fusion of textures and flavors, making it a showstopper at any gathering. Fear not, as crafting this beauty is a breeze. Your guests will be left in awe of both the visual and gastronomic spectacle that unfolds. Let’s embark on a journey of baking brilliance, where every slice tells a tale of indulgence!
Ingredients:
Angel Food Cake:
- Sugar – 100 g (about 1/2 cup)
- Egg whites – 5 pieces
- Poppy seeds – 50 g
- Flour – 50 g (about 1/3 cup)
- Powdered sugar – 30 g (about 1/4 cup)
- Salt – a pinch
- Lemon citric acid – a pinch
Orange Curd:
- Pureed oranges – 150 ml
- Sugar – 100 g (about 1/2 cup)
- Egg yolks – 5 pieces
- Unsalted butter – 50 g (about 1/4 cup)
- Flour – 1 tsp
Frosting:
- Mascarpone – 250 g
- Sweetened condensed milk – 100 g (about 1/3 cup)
- Sour cream 26% – 80 g (about 1/3 cup)
- Sugar – 20 g (about 2 tbsp)
- Vanilla pods – 1 piece
Instructions:
Prepare Angel Food Cake:
- Combine flour, poppy seeds, and powdered sugar with a whisk until homogeneous. In a separate bowl, add lemon citric acid and a pinch of salt to egg whites. Begin beating, gradually adding sugar. Beat until the egg white mixture becomes stable and airy. Carefully fold the poppy seed-flour mixture into the egg white mass. Transfer the resulting batter to a baking mold, which should remain unoiled – it must be clean and dry.
- Bake the cake for about 30-40 minutes, depending on the depth of the mold, at 180°C (about 350°F).
Prepare Orange Curd:
- You can use orange juice or blend oranges and strain the mixture through a sieve or cheesecloth. Add all ingredients to the orange mass, except for butter, and mix until homogeneous. Place the mixture on low heat, stirring constantly, simmer until it reaches the consistency of thick sour cream. Remove from heat, add butter, mix thoroughly, and refrigerate.
Assemble the Cake:
- Once the cake is ready, let it cool in the mold for about 1 hour. Remove the cooled cake from the mold, cut it in half lengthwise, and spread both parts with chilled orange curd. Set aside for soaking and proceed to prepare the frosting.
Prepare the Frosting:
- Beat sour cream with sugar. In a separate bowl, beat mascarpone with vanilla seeds and sweetened condensed milk.
- Gently fold the mascarpone mixture into the sour cream frosting and distribute it over the cake layers.
Assemble and Decorate:
- Assemble the cake and spread the remaining frosting over the surface. The orange curd may ooze, but fear not – it will only enhance the flavor when mixed with the frosting. Place the cake in the refrigerator for 30 minutes, then proceed with decoration – you can embellish it with chocolate stones, sprinkle poppy seeds, or adorn with berries.
Enjoy your culinary masterpiece!
