Poppy seed cloud cake recipe with video

Recipe for a light and simple creamy cake with poppy seed mass, mascarpone cream, and sweet meringue.

5 z 1 oceny

Prep Time 1

Cook Time 1 45

Total Time 6 45

Course Cakes

Kuchnia Polish cuisine

Servings 27

Calories 284 kcal

Sift both flours together through a sieve, add dry poppy seeds and mix.
75 g wheat flour - all-purpose, approx 20 g potato starch, approx 15 g poppy seeds
Beat the egg whites with sugar into a thick and fluffy foam.
3 egg whites, 75 g sugar
Then add the egg yolks and mix on low speed; if you are using almond extract, you can add it now.
3 egg yolks, almond extract
Add the flour with poppy seeds in portions and gently combine.
Transfer the sponge cake batter to the prepared pan - lined with baking paper - only on the bottom.
Bake the poppy seed sponge cake in an oven preheated to 170 degrees Celsius (convection mode) for about 12-15 minutes - until a skewer inserted comes out clean.
After baking, cool the sponge cake and remove it from the pan.

Start gently beating the egg whites so that they lightly foam.
4 egg whites
Then start adding sugar gradually and beat on high speed until all the sugar is added and the egg whites become nicely white, thick, and shiny.
200 g sugar
Add the flour and vinegar to the egg whites and mix briefly.
1 teaspoon potato starch, 1 teaspoon vinegar
Line the baking pan (after the sponge cake) with baking paper (only on the bottom, leave the sides empty and dry).
Spread the meringue into the pan and spread it in an even layer.
Sprinkle the top of the meringue with chopped almonds or almond flakes.
approx 50 g almonds
Bake the meringue at 110 degrees Celsius (convection) for about 1.5 hours.
Cool the baked meringue and only when cooled, carefully cut around the perimeter with a knife to separate it from the sides of the pan.

Transfer the mascarpone cheese to a large bowl, add powdered sugar and mix until combined.
500 g mascarpone cheese, approx 70 g powdered sugar
Pour the heavy cream into the mascarpone and beat together on high speed until you get a thick cream.
500 ml heavy cream

In the pan, place the poppy seed sponge cake on the bottom - you can lightly moisten it additionally (e.g., with water and a little sugar).
Spread the poppy seed filling over the sponge cake and spread it in an even layer.
approx 850 g poppy seed filling
Spread the mascarpone cream over the poppy seeds and smooth it out.
Finally, carefully place the meringue with almonds on top, using baking paper to help (if the meringue cracks, don't worry, after assembly and chilling in the fridge, it will be fine).
Chill the cake in the refrigerator for several hours.

The glass has a capacity of 250 ml.

Serving: 100gCalories: 284kcalWeglowodany: 28gProtein: 5gTłuszcz: 18g

Keyword cake with poppy seeds and meringue, creamy poppy seed cake

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