Poppy Seed Cake à la Mazurek
Shortcrust, Caramel, Poppy sponge, Port soak and Caramel cream with nuts — a Zeelandia recipe in 5 components. Uses Zeesan Cream Stabiliser, Neutral – 4 kg.
- mixing time (shortcrust)
- 3 min
- baking temperature (shortcrust)
- 200 °C
- baking time (shortcrust)
- 20 min
- mixing time (poppy sponge)
- 4 min
- baking temperature (poppy sponge)
- 180 °C
- baking time (poppy sponge)
- 20 min
Ingredients
Shortcrust
| Ingredient | Quantity |
|---|---|
| Kruche Special | 450 g |
| Margarine (80% fat) | 200 g |
| Eggs | 20 g |
Caramel
| Ingredient | Quantity |
|---|---|
| Dulce de leche (kajmak) | 250 g |
Poppy sponge
| Ingredient | Quantity |
|---|---|
| Poppy seed cake mix | 500 g |
| Eggs | 225 g |
| Oil | 225 g |
Port soak
| Ingredient | Quantity |
|---|---|
| Port wine | 250 g |
| Vanilla pod | 1 szt |
| Ground cinnamon | 0.5 g |
| Ground clove | 0.5 g |
Caramel cream with nuts
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Neutral – 4 kg | 150 g |
| Cream (30% fat) | 750 g |
| Water | 150 g |
| Dulce de leche (kajmak) | 400 g |
| Walnuts | 100 g |
Method
- Shortcrust
Mix all ingredients on low speed for about 3 minutes using a flat beater. Roll out a sheet of about 30 x 40 cm. Bake at 200°C for about 20 minutes. Allow to cool.
- Caramel
Spread the kajmak evenly over the surface of the shortcrust.
- Poppy sponge
Mix all ingredients on low speed for about 4 minutes using a flat beater. Spread the batter into a frame of about 30 x 40 cm. Bake at 180°C for about 20 minutes. Allow to cool. Place the poppy sponge on the shortcrust with kajmak and press down gently.
- Port soak
Bring all ingredients to the boil, cool and strain. Soak the poppy sponge with the soak.
- Caramel cream with nuts
Whip the chilled cream. Liquefy the kajmak (100 g) by warming it, cool it and fold it gently into the whipped cream. Dissolve the Zeesan thoroughly in the water and add the walnuts. Add the cream and kajmak mixture in portions and mix gently until combined. Spread the kajmak cream evenly over the cake. Chill.
- Caramel
Liquefy the remaining kajmak (300 g) and spread it evenly over the chilled cake using a notched pastry scraper.
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.