Sponge cake with custard, walnuts and poppy seeds

The delicate, soft structure of this cake will not leave anyone indifferent! The cake turns out soft, delicious, fragrant due to such fillers as orange peel, poppy seeds, walnuts, vanilla. In this recipe, I bring to your attention my favorite cream recipe, which I borrowed from Borodina's book. It was given to me, knowing that I am fond of baking. Before that, I tried to cook several different custard recipes, but for a layer of cakes, it was this recipe that I liked the most. I always layer Napoleon with it. The cream is good because it turns out to be dense, homogeneous consistency, holds its shape well, and just delicious and fragrant. Try to cook this cake, I hope you like it!
mom of sweet toothAuthor avatar
The author of the recipe

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 5 g
Fats 17 % 8 g
Carbohydrates 73 % 35 g
226 kcal
GI: 6 / 0 / 94

Step-by-step cooking

Cooking time: 2 hours
  1. Step 1:

    Step 1.

    Dough Preparation Products

  2. Step 2:

    Step 2.

    Break 4 eggs into a deep bowl.

  3. Step 3:

    Step 3.

    Beat eggs with sugar, adding a pinch of salt.

  4. Step 4:

    Step 4.

    Add sour cream, mix.

  5. Step 5:

    Step 5.

    Then gradually, in parts, pour in the pre-sifted flour, mixing thoroughly. At the same time, add soda, slaked with vinegar.

  6. Step 6:

    Step 6.

    Divide the dough into 2 parts. In one - add a poppy. In the other - orange peel. Put the dough (it turns out to be quite thick) in 2 pre-prepared molds (oiled and sprinkled with breadcrumbs). Bake 2 cakes in the oven at a temperature of 200 degrees. They were baked in my oven for 35-40 minutes.

  7. Step 7:

    Step 7.

    Cool the finished cakes, cut each into 2 parts. They turn out to be low, denser than a sponge cake without fillers, so you can soak them with the following syrup: water + sugar + cognac. (Sugar should be diluted in water until completely dissolved in a saucepan, pour in cognac, bring it almost to a boil and remove from the stove, cool.)

  8. Step 8:

    Step 8.

    Cream products

  9. Step 9:

    Step 9.

    Custard can be started cooking while the cakes are being baked. Sift the flour and, stirring gradually, heat it in a dry frying pan until golden brown. This will give the cream a special flavor, an original nutty taste and a more beautiful color. Then cool the flour.

  10. Step 10:

    Step 10.

    After that, sift the flour again (since lumps may appear in it during warming up in the pan) and mix thoroughly with the eggs.

  11. Step 11:

    Step 11.

    After mixing with flour, the egg mixture acquires a beautiful mustard shade.

  12. Step 12:

    Step 12.

    Boil the milk, add sugar, bring to a boil again and, pouring in a thin stream of egg-flour mass, mix quickly and thoroughly (so that there are no lumps) with a whisk. Put the dishes with the cream on a water bath and, stirring, bring the cream to a thick state. I do not put on a water bath, but use a steel pan with a thick bottom, the cream turns out perfectly in it.

  13. Step 13:

    Step 13.

    Put butter and vanilla in the finished hot cream, mix thoroughly with a whisk, and then cool.

  14. Step 14:

    Step 14.

    We assemble the cake, alternating cakes with poppy seeds and cakes with zest. Layer the cakes with cream, sprinkle with chopped walnuts, pre-fried in a frying pan.

  15. Step 15:

    Step 15.

    Decorate the cake as desired. We prepare tea, coffee and treat ourselves to a cake!

The calorie content of the products possible in the composition of the dish

  • Whole cow's milk - 68   kcal/100g
  • Milk 3.5% fat content - 64   kcal/100g
  • Milk 3.2% fat content - 60   kcal/100g
  • Milk 1.5% fat content - 47   kcal/100g
  • Concentrated milk 7.5% fat content - 140   kcal/100g
  • Milk 2.5% fat content - 54   kcal/100g
  • Sour cream with 30% fat content - 340   kcal/100g
  • Sour cream of 25% fat content - 284   kcal/100g
  • Sour cream with 20% fat content - 210   kcal/100g
  • Sour cream of 10% fat content - 115   kcal/100g
  • Sour cream - 210   kcal/100g
  • Walnuts - 650   kcal/100g
  • Black Walnut English Walnut - 628   kcal/100g
  • Black Persian Walnut - 651   kcal/100g
  • Walnut oil - 925   kcal/100g
  • Whole durum wheat flour fortified - 333   kcal/100g
  • Whole durum wheat flour, universal - 364   kcal/100g
  • Flour krupchatka - 348   kcal/100g
  • Flour - 325   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Vanilla - 288   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Wine vinegar (3%) - 9   kcal/100g
  • Vinegar 9% - 11   kcal/100g
  • Balsamic vinegar - 88   kcal/100g
  • Apple vinegar - 14   kcal/100g
  • Vinegar - 11   kcal/100g
  • Poppy (seed) - 556   kcal/100g
  • Mac - 556   kcal/100g
  • Ordinary cognac "three stars" - 239   kcal/100g
  • Cognac - 239   kcal/100g
  • Salt - 0   kcal/100g
  • Water - 0   kcal/100g
  • Orange peel - 97   kcal/100g
  • Baking soda - 0   kcal/100g
  • Chicken egg - 80   kcal/100g

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