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Sunday, June 10, 2018

Poppy Seed Cake with Vanilla Custard and Nutella


For the poppy seed sponge

  • 10 egg whites
  • 200 g sugar
  • 4 tbsp plain flour
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • 100 g poppy seeds

For the vanilla custard

  • 10 egg yolks
  • 200 g granulated sugar
  • 1 tsp vanilla extract
  • 2 cups full-fat milk
  • 3 tbsp plain flour
  • 250 g no-salt butter

Other ingredients

  • 12 plain biscuits/Graham crackers
  • 1 cup nutella


To make the poppy seed sponge, pre-heat the oven to 180 degrees Celsius (350 Fahrenheit).

Beat the egg whites with a pinch of salt until they form stiff peaks.

Add the sugar and continue to beat for a further 2-3 minutes, until you you get a meringue-like consistency.

Add the vanilla extract, baking powder, flour and poppy seeds, and mix again to combine.

Line a rectangle baking tray (25x28 cm or 9x11 inches) with perchament paper, then spread the poppy seed mixture into a layer, and bake for about 20 minutes until a tooth pick insterted in the middle of the sponge comes out clean.

To make the vanilla custard, beat the egg yolks with the sugar until you get a smooth consistency, then add the sugar, flour and vanilla extract.

Pour the milk into a pan, and set it over a medium heat. Add the egg mixture to the milk, and whisk for about 5 minutes or until smooth and creamy.

Leave to cool for 5 minutes, and add the butter cubed and mix well until fully incorporated.

Spread the custard over the poppy seed sponge, then add a layer of biscuits/crackers over the custard, and then top with the nutella.

Refrigerate for at least 2 hours before slicing.


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