Apple Poppy Seed Layer Cake

This recipe is a poppy seed cake tops layered with a walnut sponge cake and a layer of apples, with a delicious chocolate cream in between. This cake is perfect for holidays or larger celebrations. It slices very nicely, holds its shape nicely and looks beautiful when cut. Of course, it is also delicious.

Both the poppy seed cake and the walnut sponge cake can be baked up to two days in advance. After the cakes have cooled, wrap them tightly in plastic wrap and put them in the refrigerator, so you can spread the work on the cake over several days.


Apple Poppy Seed Layer Cake



Apple Poppy Seed Layer Cake

Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Apple Poppy Seed Layer Cake


Poppy Seed Cake:

  • 150 g soft butter
  • 1 cup of powdered sugar (120 g)
  • 8 eggs (yolks and whites separately)
  • 4 tablespoons of honey (100 g)
  • 4 tbsp wheat flour type 450-550 ( 60 g)
  • 1 full tablespoon of cocoa (20 g)
  • 500 g canned poppy seeds
  • 50 g raisins (previously soaked and drained)
  • vanilla flavoring


  • 3/4 cup boiled lukewarm water
  • 2 flat teaspoons of sugar
  • juice of 1/2 lemon

walnut cake:

  • 6 eggs (whites and yolks separately)
  • 2/3 cup powdered sugar (100 g)
  • 1 cup ground nuts (100 g)
  • 3 tablespoons of breadcrumbs (30 g)
  • 4 tablespoons of wheat flour (60 g)
  • pinch of baking powder (2 g)

chocolate cream:

  • 1 chocolate pudding with sugar (60 g)
  • 50 g of milk chocolate
  • 2 cups of milk (500 ml)
  • 1 cube of soft butter (200 g)

Apple custard:

  • approx. 1.5 kg of apples, peeled and grated on a coarse grater
  • 1 orange jelly
  • sugar (to taste)


Poppy seed Cake:

  • Cream the soft butter and powdered sugar together for 5 minutes, then add the egg yolks one at a time, blending all the time.
  • Then reduce the speed of the mixer and slowly add the flour, add the liquid honey (you can heat it a little to get a liquid consistency), add the cocoa and a few drops of vanilla flavoring. Mix the whole mixture.
  • Finally, add poppy seeds and raisins and mix the whole again (you can use 300 g of raw poppy seeds, which need to be soaked and ground twice beforehand).
  • In a separate bowl, whip the egg whites to stiffness, then add them to the rest of the ingredients, starting about 1/3 of the foam. Mix the batter gently.
  • When all the foam is mixed, divide the finished dough in half, then place one half in a baking tray lined with baking paper and bake for 30 minutes in an oven preheated to 180 degrees C (top and bottom heat, no thermo). Immediately remove the baked poppyseed top from the oven and cool for a while, then remove from the tin.
  • Then repeat all the steps with the second part of the cake.
  • The tops can be baked even two days in advance and stored, wrapped in foil, in the refrigerator.

Walnut Cake:

  • Beat egg yolks with sugar until white, whisk egg whites to stiff foam (in a separate bowl).
  • Then mix together ground nuts, bread crumbs, flour and baking powder.
  • When the ingredients are mixed we add them to the beaten egg yolks and mix the whole thing briefly.
  • Finally, we still add the whipped egg white foam and mix the whole thing gently.
  • When the dough is ready, we transfer it to a baking pan lined with paper (the same one in which we baked the poppy seed tops).
  • Bake the sponge cake in an oven preheated to 180 degrees C (top and bottom heat, no fan) for 25 minutes.


  • Mix all the ingredients together.
  • Then set the soaking aside to cool completely.

Chocolate cream:

  • Boil one cup of milk (250 ml), while the other cup is mixed together with pudding powder.
  • When the milk boils, we pour in the mixed pudding and bring the whole thing to a boil again.
  • Then turn off the heat and add the chocolate broken into pieces, stirring until the chocolate melts.
  • Cover the pudding prepared this way tightly and set aside to cool.
  • When the pudding is cold, begin to cream the soft butter until white.
  • Then, one spoonful at a time, we add the pudding, blending all the time.
  • Spread two-thirds of the finished custard on the poppyseed cake top, followed by a walnut sponge cake, a layer of apples (recipe below), another poppyseed cake top and cover the whole thing with the rest of the custard.

Apple custard:

  • Put the peeled and grated apples into a pot and simmer covered for about 30 minutes, stirring occasionally.
  • Then turn off the heat, add jelly (powdered) and stir the whole thing until the jelly dissolves.
  • Set the hot apple mixture aside to cool slightly, then spread it on the soaked walnut sponge cake, cover it with the poppyseed cake top pressing lightly and spread the remaining cream.

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