Poppy cake with buttercream and chocolate icing

I love biscuit cakes - they just have no chance of failing. The always successful biscuit recipe is original here - poppy seeds are added to the dough. Usually poppy seeds are added to pies, but try the poppy seed cake - it turns out very tasty. Delicate custard cream will soak the airy poppy seed cakes, and you just don’t have time to look around, as the plate with a piece of cake will be completely empty!

Ingredients

• For the biscuit:
• Eggs - 4 pcs.
• Sugar - 100 g
• Butter - 100 g
• Wheat flour - 100 g
• Poppy - 100 g
• For cream:
• Cream 15% - 500 ml
• Egg yolks - 4 pcs.
• Sugar - 100 g
• Vanilla -1/3 teaspoon
• For glaze:
• Chocolate black - 100 g
• Butter - 30 g
• Cream 15% - 2 tbsp. spoons

Directions

1. Melt the butter (in the microwave at low power) and cool.
2. Carefully, so as not to spoil the egg whites for whipping, separate the yolks.
3. Add half of the sugar to the yolks and beat with a whisk until light and homogeneous.
4. Beat the whites in a separate bowl, adding the second half of the sugar to them, until a stable white mass.
5. Turn on and heat up the oven.
6. Add poppy seeds to the sifted flour, mix the dry ingredients. Poppy does not need to be pre-soaked or chopped.
7. Add the beaten egg whites to the yolks. Gently, from the bottom up, mix the air mass.
8. Gradually adding flour with poppy seeds, gently mix the dough.
9. Pour the melted butter into the dough. Again, carefully, from the bottom up, mix.
10. We cover the bottom of the detachable form with parchment and pour the dough into the form.
11. Bake the poppy seed biscuit in the oven, heated to 175-180℃, until a "dry match", it will take about 40 minutes.
12. Cut the cooled biscuit into 3-4 cakes.
13. While the cakes are cooling, prepare the custard cream.
14. Warm up the cream over low heat.
15. Beat the yolks with sugar and vanilla in a bowl with a whisk until smooth.
16. Pour the yolk mass into the hot cream, constantly stirring the cream with a whisk.
17. On low heat, stirring constantly and not bringing to a boil, brew the butter cream to the consistency of liquid sour cream. We take it off the fire.
18. We line the same detachable form with foil, along with the sides. We spread one cake on the bottom of the form. Pour in the third part of the hot cream.
19. Then we spread the second cake, and again hot buttercream.
20. We spread the third cake and pour the remaining cream.
21. Cool slightly and put the form with the cake in the refrigerator for at least 1-2 hours, preferably at night.
22. After that, we release the poppy seed cake with butter cream from the mold. It will look exactly like the photo.
23. For glaze, place all the ingredients in a ceramic dish.
24. In the microwave at low power (or in a water bath), melt the chocolate with butter and cream, mix the chocolate icing.
25. Fill the poppy seed cake with chocolate icing.
26. Decorate the poppy seed cake as you wish. I used chocolate chips and sugar pearls.
27. Poppy seed sponge cake with butter cream and chocolate icing soaked, moist and rich.
28. And the cake is moderately sweet and original in the context.
29. I think your guests will ask you for the recipe. Before I had time to cut it, half of the cake was already gone!
30. Enjoy your meal!