Poppy seed cake - My husband's Birthday Cake

Delicate  and light cake with pleasant cherry-poppy taste. Easy to make and interesting as a treat. My husband said about taste "This cake is like poetry!". Such lyric cite filled me with joy:-)

For cake:

130 gram poppy seed
250 ml milk
220 gram butter
230 gram sugar
3 eggs
200 gram flour
1/2 tsp. salt
2 1/2 tsp. baking powder
3 tsp. vanilla extract (Or 10 grams of vanilla sugar)

For cream and feeling:

700 ml cream 33-45%

8 gram vanilla sugar

500 gram pitted sour cherries in alcohol (brandy, cognac or even vodka)

2 tbsp caster sugar

1)      Place poppy seed in milk, bring to a boil, and set it aside for 1 hour. Then smash it lightly in mortar and pestle. But You can skip this step, it just brings out more flavor.

2)      Separate eggs. 

3)      Preheat oven to 180˚C. Beat butter and sugar together until creamy. Beat in egg yolks and add vanilla extract or sugar.

Add poppy seed-milk mixture. In separate vessel mix sifted flour, salt, and baking powder, mix well; stir into dough.

4)      Beat whites of eggs until stiff, and fold them gently into the dough. 

5)      Grease a large cake pan (28-32 cm) with butter. Sprinkle flour over sides so they are covered with a thin film. 

Fill the pan, and bake approximately 1 hour. If a toothpick inserted in the middle comes out clean, the cake is ready.

6)      Take it out and let it cool down before unmolded. And then transfer to rake to cool down. You can even refrigerate it for a while once cool. Cold cake is easier to handle.

7)      In the mean time prepare the filling: Whip cream mixed with vanilla and regular sugar until it’s fluffy and stiff. 

Place it into the fridge for 15 min.

NOTE: Cream before whipping should be properly chilled!

8)      Assembling of the cake:

If the surface of the cake is uneven, slice off a bit of the top. Slice cake into 2 even layers using knife or cake cutting tool. 

Spread generously whipped cream (half of it) over the top of one layer (cut side). Distribute cherries evenly over it. Place the second layer on top.  Coat the whole cake with the rest of cream. Decorate with leftover cherries or as You like. 

Keep in fridge before serving!

I’ve taken 30 % fat cream. It’s harder to handle, it’s less stable. But it’s so light and melting in Your mouth. It’s up to You if to take cream with higher fat content. Just do not take less than 30 %.