Poppy cake

10 servings
6 hours

How to make a poppy cake? First, prepare the necessary ingredients for the biscuit. Take the top grade flour. Be sure to sift through the flour. Thanks to this, it will be saturated with oxygen, and the biscuit will turn out to be more magnificent. Melt the butter in a microwave or water bath and cool. If you don't like the crunch of a whole poppy, you can grind it in a grinder or thin it in a mortar. Turn on the oven 180 degrees earlier.

Divide the eggs into yolks and squirrels, trying to prevent a drop of yolk from getting into the squirrels. Proteins should be cold. The dishes in which the whites will beat should be clean, without water droplets. If any of these conditions are violated, the proteins will not foam.

Gradually add sugar, beat the proteins with a mixer into a strong stable foam.

Continuing to whisk, add the yolks one at a time.

Sprinkle the sifted flour and poppy in parts, gently mixing the dough with a spatula. Then, in several steps, inject melted butter into the dough.

Place the dough in a parchment-lined baking tin (Ø 21-22 cm) and place in an oven preheated to 180 ° C for 40-45 minutes or longer until tender. The exact timing of baking depends on the specifics of your oven. If the biscuit has started to blush and the dough is not yet ready, cover the tin with foil.

Leave the finished biscuit in the form until completely cooled. Then cut along for 3 cakes.

Prepare the necessary ingredients for the custard. The amount of sugar can be adjusted to your liking. You can add lemon or orange zest to the custard for flavouring.

Pour 500ml of milk into the saucepan and heat over low heat. But do not bring to the boil.

Add the yolks to the remaining milk and mix.

In a separate bowl, combine the flour, starch, sugar and vanilla sugar.

Pour the milk-and-egg mixture into the dry mixture and stir, breaking up all the lumps.

With constant stirring with a thin stream, pour the resulting mixture into hot milk. Cook the cream, stirring constantly with a whisk, until thickened. I boiled it until the whisk trail stopped tightening. The thicker the cream, the more even the cake cut will be.

Now collect the cake. Place the lower bark on the dish and encapsulate it in a cooking ring. It is better to line the walls of the ring with an acetate film or parchment. Pour half the custard onto the cake. Cover with a second bark and pour in the remaining cream. Cover with a third bark. Cool the cake at room temperature. Then refrigerate for 2-3 hours.

Prepare the necessary ingredients for the glaze. Bitter chocolate can be replaced with dark chocolate. In this case, sugar can not be added at all.

In a saucepan, combine chocolate, cocoa, sugar and milk broken into pieces. Stirring, heat over low heat or in the microwave (then put the ingredients in a microwave-friendly container) until the sugar and chocolate dissolve and a half-viscous, uniform glaze is obtained.

Top the cake with chocolate icing and let it set.

Remove the cooking ring before serving. Garnish the cake with colored marshmallows and mint and serve. Enjoy your meal!