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Ministerial Cake (Poppy Seed Cake with Chocolate Custard)

This cake turns an ordinary tea into a real celebration! The Ministerial cake is very easy to make—soft, tender poppy seed layers and a custard filling enriched with cocoa. It comes out delicious. Don't be put off by the prep time in the recipe; most of it is just the cake soaking in the fridge. The actual work goes by in a flash!

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Ministerial cake
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 6 g
Fats 30 % 16 g
Carbohydrates 59 % 32 g
289 kcal
GI: 13 / 3 / 84
    1. Crack the eggs into a deep bowl and whisk them smooth by hand. 2. Add the poppy seeds and stir to combine, then refrigerate for 4 hours. 3. After that, pour the kefir into the egg-poppy mixture, add the sugar, and stir. 4. Sift in the flour with the baking powder and mix into a batter—the consistency should be like a classic sponge-cake batter, about as thick as heavy sour cream. 5. On a sheet of parchment, draw a circle of the size you want and spread one-quarter of the batter over it, smoothing it out. Set the parchment on a baking sheet and put it in an oven preheated to 350°F (180°C). 6. Bake for about 10–15 minutes. Bake the other three layers the same way, then cool them at room temperature. 7. While the layers bake and cool, make the filling. Pour about 450 ml of the milk into a saucepan and bring it to a boil. 8. Sift the flour into a bowl, pour in the remaining milk, and whisk until perfectly smooth, with no lumps. 9. Pour this mixture into the hot milk, stirring constantly, and cook until thickened, about 1–2 minutes. 10. Take it off the heat and let it cool. Put the softened butter in a bowl with the powdered sugar, vanilla sugar, and cocoa powder, and beat with a mixer until fluffy. 11. Add the chocolate-butter mixture to the custard a little at a time, beating with the mixer after each addition. 12. Spread the cooled layers generously with the cream and coat the top and sides as well. Refrigerate the cake overnight (8–10 hours). Enjoy!

Caloric 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
  • 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
  • Kefir fat - 62  kcal/100g
  • Kefir of 1% fat content - 38  kcal/100g
  • Low-fat kefir - 30  kcal/100g
  • Kefir 'doctor beefy' 1,8% fat content - 45  kcal/100g
  • Kefir 2.5% fat content - 53  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
  • Poppy (seed) - 556  kcal/100g
  • Mac - 556  kcal/100g
  • Cocoa powder - 374  kcal/100g
  • Baking powder - 79  kcal/100g
  • Powdered sugar - 374  kcal/100g
  • Vanilla sugar - 379  kcal/100g
  • Chicken egg - 80  kcal/100g

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