Ingredients
For the Cake (prepare twice):
- 3 egg whites
- 3 tbsp sugar
- 3 tbsp poppy seeds
- 1 tbsp flour
- 1/2 sachet baking powder
For the Fruit Layer:
- 450 g mixed berries
- 3 tbsp sugar
- 1 tbsp water
- 1 sachet vanilla pudding powder
- 100 ml water
For the Custard Cream:
- 6 egg yolks
- 7 tbsp sugar
- 30 g potato starch
- 1 sachet vanilla pudding powder
- 500 ml milk
- 100 g white chocolate
- 100 g butter
- 200 ml whipping cream
For the Chocolate Glaze:
- 150 g chocolate
- 150 ml whipping cream
Instructions
1. Prepare the Cake Layers:
Beat the egg whites with sugar until stiff peaks form. Gently fold in the flour, baking powder, and poppy seeds. Mix until the batter is smooth. Pour the batter into a springform pan lined with baking paper.Bake in a preheated oven at 180°C (356°F) for 15 minutes. Once baked, allow to cool on a wire rack. Repeat the process to make a second cake layer.
2. Prepare the Fruit Layer:
In a saucepan, combine the berries and 1 tbsp water. Cook until the mixture begins to boil. Add sugar and blend the fruit into a smooth puree.Dissolve the pudding powder in 100 ml of water and stir into the hot fruit puree. Cook until the mixture thickens. Spread the fruit layer over each cooled cake layer and set aside to cool completely.
3. Prepare the Custard Cream:
Whisk the egg yolks with sugar until fluffy. Add 200 ml of milk, potato starch, and the vanilla pudding powder. Mix well.Heat 300 ml of milk in a saucepan. Gradually pour in the egg yolk mixture while stirring continuously. Cook over medium heat until the mixture thickens into a custard.Remove from heat and stir in the white chocolate and butter until fully melted and incorporated. Let the custard cool. Once cooled, gently fold in whipped cream.
4. Assemble the Cake:
Place one fruit-covered cake layer at the bottom of the springform pan. Spread half of the custard cream evenly over it. Place the second fruit-covered cake layer on top, followed by the remaining custard cream. Smooth the surface.
5. Prepare the Chocolate Glaze:
Heat the whipping cream until warm but not boiling. Remove from heat and stir in the chopped chocolate until fully melted and glossy. Let it cool slightly before pouring it over the cake.
6. Final Touches:
Chill the cake in the refrigerator for several hours or overnight. Before serving, cut with a sharp knife for clean slices. Enjoy this luscious dessert!
This irresistible poppy seed cake, layered with fruity goodness and rich cream, is sure to be a showstopper at any gathering. 🍰
