Poppy Seed Cake with Delicate Custard Cream
Poppy seed sponge, Plum filling, Custard cream and Glaze — a Zeelandia recipe in 4 components, makes 3 cakes, about 18 cm diameter. Uses Plum Jam with Apples 14 kg, Zeelandia Delice Soft Cream Flavour Custard 25 kg and Cream Alternative Rosette 12 × 1 L.
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 30 min
Ingredients
Poppy seed sponge
| Ingredient | Quantity |
|---|---|
| Poppy Seed Cake Mix | 600 g |
| Eggs | 265 g |
| Oil | 210 g |
Plum filling
| Ingredient | Quantity |
|---|---|
| Plum Jam with Apples 14 kg | 480 g |
Custard cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Delice Soft Cream Flavour Custard 25 kg | 350 g |
| Water | 750 g |
| Cream Alternative Rosette 12 × 1 L | 350 ml |
Glaze
| Ingredient | Quantity |
|---|---|
| Oil | 50 g |
Method
- Poppy seed sponge
Mix all ingredients on low speed for about 4 minutes using a flat beater. Spread the batter into three rings about 18 cm in diameter (about 350 g each). Bake at 180°C for about 30 minutes. Cool and cut each layer into four discs of equal thickness.
- Plum filling
Spread the plum jam evenly over three poppy seed discs (about 160 g each) and press the second discs on top.
- Custard cream
Whip all ingredients on high speed with a whisk until smooth and uniform. Spread part of the cream (about 160 g each) evenly over the poppy seed discs and press the third discs on top. Spread another part of the cream (about 160 g each) and press the last poppy seed discs on top. Spread the remaining cream (about 160 g each) evenly over the surface of the three cakes. Chill.
- Glaze
Melt the glaze (Satina) with the oil in a water bath or microwave. Cool, then pour over the chilled cakes.
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.