Poppyseed cake with yogurt cream

I used brown sugar and honey for the dessert. The nutritional value was calculated taking into account these ingredients. If you want to make your dessert even less nutritious, use your own sweetener to taste. If necessary, brown sugar can be replaced with white sugar in the same amount.

Nutritional value (per 100 g):
Caloric content – 179 kcal
Proteins – 6.1 g
Fat – 9.6 g
Carbohydrates – 17.5 g

Dessert weight – 1150 g
Dessert height – 6 cm.
The size of the mold is 18×19 cm.

Ingredients for the biscuit:
Eggs (room temperature) – 5 pcs. (300 g)
Cornstarch – 2.5 tbsp (50 g)
Brown sugar – 2 tbsp (40 g)
Vanilla essence – 5 drops
Poppy (dry) – 3 tbsp. (45 g)

For the cream:
Thick yogurt 10% – 600 g
Honey (liquid) – 80 g
Agar-agar – 20 g
Water (cold) – 200 g
Vanilla essence – 3-5 drops


  1. The first step is to prepare a biscuit. To do this, we separate the whites from the yolks. We do this carefully so that the yolks do not get to the whites.
  2. Add a small pinch of salt to the proteins and beat with a mixer until light foam. As soon as the foam is light, turn down the mixer speed to low and add sweetener (I have brown sugar). We continue to whisk, increasing the speed again.
  3. When the whites are well enough beaten, with firm peaks, add the yolks to them and beat everything together for about 30 seconds. With the yolks, the mass acquires a creamier color. If desired, add a few drops of vanilla essence at this stage.
  4. Now we reduce the speed of the mixer to medium and gradually introduce the cornstarch. Beat the mixture at medium speed until smooth, then add dry poppy seeds. Gently mix the dough with a spatula from the bottom to the top. The dough is light and airy.
  5. Cover the baking dish with parchment, pour the dough into it, and, with the help of a spatula, carefully and evenly distribute it, leveling the top so that the cake bakes evenly and rises.
  6. We send the biscuit to an oven preheated to 170 degrees for 25 minutes. After baking, the cake will rise significantly and brown a little. When checking with a wooden skewer, it should come out of the biscuit dry and clean.
  7. Let the biscuit cool down. After cooling, it will settle a little – this is normal. Cut the cooled cake into two equal parts. It is very delicate and soft.
  8. We send the lower part of the biscuit in the same form in which it was baked, with a cut-up. To prevent the cream from spreading, we line sheets of thick parchment or acetate film along the edge of the mold.
  9. Preparing the cream. To do this, mix thick yogurt (I have Turkish, but Greek yogurt or sour cream of any fat content is suitable), liquid honey, and a few drops of vanilla essence, mix with a whisk until a homogeneous consistency without lumps. Set aside for now.
  10. Pour agar into a small saucepan or stewpan, fill it with cold water, mix slightly, and put on the stove. Bring to a boil, stirring occasionally, simmer for a couple of minutes. It turns out a slightly thickened liquid that needs to be cooled to about 40 degrees. It feels like a pleasantly warm temperature.
  11. Gently pour warm agar into the cream and mix with a whisk. The cream is ready!
  12. Pour the cream onto the cake in a mold, evenly distributing it over the entire surface. We work quickly enough, as the gelling process has already begun.
  13. On top of the cream, but cut down the second half of the cake and send our dessert to the refrigerator for a couple of hours. Then we take out the dessert from the refrigerator, cover the form with a board and gently turn it over. Now we put the second board on the bottom and return the dessert to its original position. Thus, we easily and easily remove the dessert from the mold.

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