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.
![Poppy Seed Layer Cake](https://www.chileanfoodandgarden.com/wp-content/uploads/2023/03/Torta-Amapolas-scaled-1-1024x728.webp)
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:
![A piece of a Poppy seed layer cake.](https://www.chileanfoodandgarden.com/wp-content/uploads/2023/03/torta-amapolas41.webp)
- 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
![Birthday food: canapes, macarons, caprese skewers, shortcakes, truffles and caramels.](https://www.chileanfoodandgarden.com/wp-content/uploads/2023/03/Torta-Amapolas-5-scaled-1-1024x422.webp)
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.
Print![A piece of poppy seed layer cake.](https://www.chileanfoodandgarden.com/wp-content/uploads/2023/03/torta-amapolas41.webp)
Poppy Seed Layer Cake
A great cake.
- Total Time: 3 hours
- Yield: 12
Ingredients
For the vanilla sponge cake,
- 225 grams of sifted cake flour
- 6 eggs
- 225 grams of granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 50 grams of melted butter
- 80 grams of poppy seeds
For the syrup to moist the cake,
- 3/4 cup of water
- 1/4 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 1/2 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 1/4 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 1/4 of the syrup, and cover with dulce de leche. Place the 3rd layer of cake and moisten with 1/4 of the syrup. Repeat the layer of cherry jam and chantilly. Place the 4th cake layer and wet it with the remaining 1/4 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.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Cake
- Method: Oven
- Cuisine: Chilean
![Pin for Poppy seed layer cake or Torta de Amapolas.](https://www.chileanfoodandgarden.com/wp-content/uploads/2023/07/poppy-seed-layer-cake-683x1024.jpg)
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