Poppy Seed Cake

PREPARATION TIME: 2 HOURS
SERVINGS €“ 8
KCAL: 345
INGREDIENTS
For poppy seed sponge cake:
•	5 eggs 
•	5/8 cup / 125g sugar 
•	1 cup / 125g flour 
•	5.2oz. / 150g poppy seeds 
•	1 tsp. / 6g baking powder 
•	½ cup / 125g butter 
Cream:
•	1 cup / 250 ml milk 
•	6 yolks 
•	1 cup / 250 ml cream 20% 
•	5/8 cup / 120g sugar 
•	12 cup / 50g starch 
•	¼ cup / 100g butter 
•	1 cup / 250 ml cream 33%
PREPARATION STEPS
1.	Cook a sponge cake. Beat the yolks with ½ sugar until a light, fluffy mass is obtained.
2.	Add poppy seeds and mix. Separately, beat the whites with the second half of sugar.
3.	Combine with yolk-poppy mass, mix.
4.	Add previously sifted flour and baking powder, stir gently.
5.	Pour the melted and cooled to room temperature butter and knead the dough.
6.	Pour the batter into a greased mold and bake in a preheated to 180°C / 356°F oven for 30-35 minutes.
7.	Take out the ready sponge cake from the mold, cool and cut into 3 cakes.
8.	Cook the cream. Whisk the yolks with sugar until white mass. Add starch and whisk again.
9.	Bring 20% cream with milk to a boil. Pour the creamy mixture in a thin stream into the egg mixture without stopping whipping. Pour into a clean pan and put on medium heat. Cook, constantly stirring with a whisk, until thickened. Remove from heat. In 2-3 steps, add cubed butter at room temperature, carefully kneading with a whisk after each addition.
10.	Place the cream into a bowl, cover the bowl with a plastic wrap and put in the cooler until it cools down.
11.	Whip the cream. Beat the cooled cream with a mixer until smooth.
12.	Add cream and mix gently with a spatula.
13.	Grease cakes with cream. Coat the sides and top of the cake with the rest of the cream.
14.	Let stand in the refrigerator for 4-6 hours and serve.