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!
Recipe
Poppy seed mass
| ingredients | preparation |
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Cook slowly for 2.5 hours, strain and leave to cool. Then grind very well. |
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Add and grind. |
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Mix together and add |
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Mix and add. |
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Add and mix in well. |
Poppy seed crunch
| ingredients | preparation |
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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 | preparation |
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Melt chocolate. Mix together and add. Pour into 2 14-cm cake rings and leave to cool. |
Almond mousse
| ingredients | preparation |
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Bring to a boil. |
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Soak and add to boiling cream. |
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Mix into previous mixture. |
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Whip and genty fold into previous mixture. |
White chocolate glaze
| ingredients | preparation |
|---|---|
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Mix together and heat up to 105°C. |
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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. |