This poppy seed layer cake is delicious: the cake is lovely, airy, well balanced, not too sweet, and with poppy flavor.
I liked the filling with whipped cream, sour cherry jam, and dulce de leche, but obviously, you can innovate and make your versions here.
Why are poppy seeds used in cakes?
Poppy seeds are often used in cakes for their unique flavor and texture. They have a nutty and slightly sweet taste and add a pleasant crunch to baked goods.
In addition to their flavor and texture, poppy seeds have nutritional benefits. They are a good source of dietary fiber, protein, and essential minerals like calcium, iron, and magnesium.
Poppy seeds having used in sweets for centuries. I love Poppy Hamastachens, a classic Jewish cookie. In Chile, they are popular in the pound or bundt cakes and this stunning Poppy Seed Kuchen.
Other Chilean layer cakes with Dulce de Leche:
- Torta Pompadour Banana thousand layers
- Easy Pompadour with puff pastry
- Panqueque manjar nuez Dulce de leche walnut layer cake
- Traditional Milhojas Thousand layers cake
- Easy milhojas cake (no-bake)
- Torta Alfajor
- Chilean Tres leches cake
- Torta Mixta Raspberry Dulce de leche Chocolate cake
- Torta Manjar Nuez Walnut Dulce de leche cake
I served this poppy seed layer cake for my birthday party. Other food included: Chilean canapes, Lucuma macarons, Caprese skewers, shortcakes, truffles, and caramels.
Another traditional Chilean recipe with poppy seeds is Kuchen de Amapolas Poppy Seed Kuchen.
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Poppy Seed Layer Cake
- Prep Time: 2 hours
- Cook Time: 1 hour
- Total Time: 3 hours
- Yield: 12
- Category: Cake
- Method: Oven
- Cuisine: Chilean
Description
A great cake.
Ingredients
For the vanilla sponge cake,
- 225 grams of sifted cake flour
- 6 eggs
- 225 grams of granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 50 grams of melted butter
- 80 grams of poppy seeds
For the syrup to moist the cake,
- ¾ cup of water
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon orange or cherry liqueur, optional
To assemble the cake,
- 3 cups of fresh heavy whipping cream very cold
- 3 tablespoons granulated sugar
- 1 jar (250 grams) of sour cherry jam
- 1 can of dulce de leche (Latino aisle La Lechera brand)
Instructions
- Make the cake: Preheat oven to 365F or 185C.
- Prepare two cake pans 20 cm in diameter or one cake pan 23 cm in diameter and at least 7 cm high. It can be the one with a removable ring. Cover the bottom with silicone paper.
- Mix the eggs, sugar, salt, and vanilla in a bowl with a hand mixer, heat in a water bath until it reaches a temperature of 115F or 46C (warm to the touch), and stir slowly.
- Remove from the water bath and beat with an electric mixer at high speed until the mixture rises and collapses, leaving a ring on the edge of the bowl. Mix the sifted flour with the poppies, and stir well. With a spatula, incorporate the flour in 3 steps, use enveloping movements, add the melted butter, and incorporate with encircling movements.
- Pour the mixture into the prepared molds. I weigh them to ensure they have the same amount of batter and bake for 18-20 minutes, or 25-30 minutes if you use one pan, until lightly golden. Let cool on a wire rack, then wrap and refrigerate. Do not unmold it until you cut it and assemble the cake.
- Make the syrup: In a small saucepan, heat the sugar and water over medium heat, stirring until the sugar dissolves. Remove from heat, add vanilla and liquor, and let cool. Store refrigerated.
- Assemble the cake: Beat the cream with a mixer in a cold bowl until it rises in volume and makes soft waves. Add the sugar as rain and continue beating until you obtain a firm chantilly cream. Place ½ cup in a piping bag and refrigerate.
- Unmold the cake and cut them in half to obtain four layers. Place the first cake layer on the tray, wet with ¼ of the syrup, cover with a layer of jam, do not extend it to the edges, and leave a margin of 1 cm. more or less.
- Cover with a layer of chantilly cream. Place another cake layer, wet with ¼ of the syrup, and cover with dulce de leche. Place the 3rd layer of cake and moisten with ¼ of the syrup. Repeat the layer of cherry jam and chantilly. Place the 4th cake layer and wet it with the remaining ¼ of the syrup.
- Cover the cake with a thin layer of whipped cream to fix the crumbs. Refrigerate for at least 30 minutes. Cover with the rest of the chantilly cream and decorate as desired.
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