Almond and poppy seed cake
Growing up in communist Poland, Bartlomiej Járzyna didn't have any choice of ingredients when he helped his dad in the family pastry shop. The wide range of flavours available today made him vow to not ever compromise when spoiling his fans in Poland with great taste. In this cake he pairs poppy seeds with almond and hazelnut flavours and white chocolate. Enjoy!
- Level:
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Medium
- Makes:
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Makes 2 cakes
Poppy seed mass
Ingredients: Poppy seed mass
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3.9 lbpoppy seed
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Q.S.water
Preparation: Poppy seed mass
Cook slowly for 2.5 hours, strain and leave to cool. Then grind very well.
Ingredients: Poppy seed mass
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2.0 lbcaster sugar
Preparation: Poppy seed mass
Add and grind.
Ingredients: Poppy seed mass
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7.1 ozbutter
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1.5 lbmargarine
Preparation: Poppy seed mass
Mix together and add
Ingredients: Poppy seed mass
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8.8 ozhoney
Preparation: Poppy seed mass
Mix and add.
Ingredients: Poppy seed mass
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0.4 ozalmond essence
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0.4 ozvanilla sugar
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750 mlegg white
Preparation: Poppy seed mass
Add and mix in well.
Poppy seed crunch
Ingredients: Poppy seed crunch
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5.6 ozegg white
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1.4 ozBoiron candied orange zest
Preparation: Poppy seed crunch
Mix together with 320g of the poppy mass.Then pour into 4 14-cm cake rings and bake at 180°C for 10 minutes.
Crispy layer
Ingredients: Crispy layer
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2.3 ozM-7PAIL
Preparation: Crispy layer
Melt chocolate. Mix together and add. Pour into 2 14-cm cake rings and leave to cool.
Almond mousse
Ingredients: Almond mousse
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7.1 ozcream
Preparation: Almond mousse
Bring to a boil.
Ingredients: Almond mousse
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0.2 ozgelatin
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Q.S.water
Preparation: Almond mousse
Soak and add to boiling cream.
Ingredients: Almond mousse
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3.5 ozPRAMANO
Preparation: Almond mousse
Mix into previous mixture.
Ingredients: Almond mousse
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12.7 ozcream
Preparation: Almond mousse
Whip and genty fold into previous mixture.
White chocolate glaze
Ingredients: White chocolate glaze
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11.3 ozwater
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1.4 lbcaster sugar
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1.4 lbglucose syrup
Preparation: White chocolate glaze
Mix together and heat up to 105°C.
Ingredients: White chocolate glaze
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12.0 ozgelatin mass
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0.9 lbcondensed milk
Preparation: White chocolate glaze
Put into high recipient, add boiling mixture to it and homogenise
with stick blender. Leave to rest in a refrigerator for 24 hours
and apply at 35°C.
Finishing and assembly:
Take a 16-cm cake ring, place a 14-cm ring of poppy seed crunch on the bottom and a 14-cm ring of crispy layer on top.
Cover with a layer of almond mousse and place a second 14-cm ring of poppy seed crunch on top. Cover with another
layer of almond mousse and freeze. Unmould and cover with white chocolate glaze. Decorate to the taste with gold
powder-covered poppy seeds, nuts and decorations.
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