Polish Poppy Seed Layered Cake

A traditional Polish Christmas dessert, without which some parts of Poland cannot imagine celebrating Christmas, and it is also hard to imagine serving it on any other occasion. It can easily wait in the refrigerator for a whole week, so it can be prepared a few days in advance.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 250 g Spices, poppy

  • 0.5 l Milk, whole milk

  • 0.5 l Sweet cream

  • 1 spoon Butter, unsalted

  • 8 spoon Honey

  • 88 ml Alcohol, Rum

  • 177 ml Alcohol, Rum

  • 1 teaspoon Spices, cinnamon, ground

  • 50 g Raisins

  • 30 g Walnuts

  • 40 g Nuts, almonds

  • 1 piece Bread, wheat

  • 60 g chocolate, dark

  • 50 g Nuts, almonds

  • 50 g Marmalade, orange

Steps

  1. Sort the walnuts and almonds and chop them coarsely (except for the blanched almond halves, which will be needed for decoration). Grate the chocolate. Sort the raisins, wash them, and soak them in a little rum. Slice the bread into thin slices, place them in a bowl, and cover with a kitchen towel to prevent the bread from drying out.

  2. Line a sieve with a clean kitchen towel and place the poppy seeds in it. Boil a few deciliters of water and pour it over the poppy seeds twice. Wait until it is well drained, then finely grind it in a multiprocessor.

  3. Pour milk and cream into a large pot. Add butter, place on the stove, and heat almost to boiling. Stir constantly. Add honey, the remaining rum, amaretto, cinnamon, raisins, walnuts, and almonds.

  4. Reduce the temperature to the lowest setting and slowly cook the mixture for 10 minutes. Stir occasionally. Remove the pot from the heat and mix in the poppy seeds, stir twice, and let it rest for 10 to 15 minutes to allow the poppy seeds to swell and the mixture to thicken.

  5. In a large glass serving bowl, alternately layer the bread slices and the poppy seed mixture. Start and end with the poppy seed mixture. Make about 3 to 4 layers. Finally, sprinkle the dessert with grated chocolate and decorate with almond half roses and redcurrant marmalade (see picture).

  6. Cover the bowl and store it in the refrigerator overnight. The dessert will thicken and set as it rests, so it can be cut with a knife.

  7. The next day, cut the dessert into individual pieces, arrange them on plates, and serve.

Nutrition Information (Per 100g)

  • Calories: 293.05 kcal
  • Fat: 15.95 g
    • Saturated Fat: 5.64 g
  • Carbohydrates: 30.06 g
    • Sugars: 9.07 g
  • Protein: 7.22 g
  • Fiber: 3.61 g

Advice

Prepare the dessert at least one day before serving.