Poppy seed cake
Ingredients
- 2 eggs
- 1/2 cup (100 ml) milk
- 1/3 cup (80 ml) oil
- 1/3 cup (80 g) sugar
- 3/4 cup (100 g) flour
- 1 packet vanilla sugar
- 1/2 packet baking powder
- 1/4 cup (50 g) poppy seeds
- For the sugar syrup:
- 1 1/4 cups (250 g) sugar
- 1 1/4 cups (300 ml) water
- 1 teaspoon lemon juice
- Topping:
- 1 2/3 cups (400 ml) heavy cream
- 2 packets whipped cream stabilizer or 4 teaspoons instant whipped cream stabilizer
- 1/3 cup (50 g) shredded coconut
Instructions
- Boil sugar and water for 10 minutes, add lemon juice, and simmer for another 5 minutes. Pour the warm sugar syrup over the COOLED cake.
- Preheat oven to 350°F (180°C) with top and bottom heat.
- In a mixing bowl, beat eggs, milk, oil, and sugar until well combined.
- Add flour, vanilla sugar, baking powder, and poppy seeds. Mix until smooth.
- Pour the batter into a greased 26 cm springform pan.
- Bake for approximately 15-20 minutes until golden brown.
- Let the cake cool completely before pouring the sugar syrup over it.
- For the topping, whip heavy cream with stabilizer until stiff peaks form. Spread over the cake and sprinkle shredded coconut on top.
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