Poppy Seed Cake with Strawberries

Quickly prepared cake that you can enjoy after Sunday lunch or serve at a garden party.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Biscuit

  • 100 g Flour, Wheat, bread flour

  • 0.5 bags Baking powder

  • 6 pieces Egg, fresh

  • 100 g Sugar, white

  • 2 bags Sugar, white

  • 90 g Spices, poppy

Dressing

  • 300 ml Water

  • 100 ml Alcohol, Rum

  • 250 ml Sweet cream

  • 1 bag Sugar, white

  • 150 g Strawberries

chocolate sauce

  • 100 g chocolate, dark

  • 40 g Butter, unsalted

Steps

  1. Preheat the oven to 180 degrees Celsius. Lightly grease a rectangular baking pan (20 x 30 cm) and line it with baking paper.

  2. Sift the flour and baking powder into a bowl. Mix the sifted ingredients well. In another bowl, whisk the eggs with regular and vanilla sugar until frothy. Add the sifted flour and baking powder and mix into a smooth batter without lumps. Finally, mix in the ground poppy seeds.

  3. Pour the prepared batter into the baking pan and spread it evenly with a spatula, smoothing the top. Bake the sponge cake in the preheated oven for about 20 minutes. It is done when a toothpick inserted into the cake comes out clean. Let the baked sponge cake cool, then cut it in half.

  4. Whip the sweet cream together with vanilla sugar until stiff. Rinse the strawberries quickly under running water if needed, then dry them well with paper towels. Remove the green parts and slice them.

  5. Mix the water and rum in a small bowl. Place one half of the sponge cake on a serving plate or dish and drizzle it with half of the glaze. Spread the whipped cream and sliced strawberries on top. Place the second half of the sponge cake on the strawberries and moisten it well with the remaining glaze.

  6. Break or chop the chocolate into pieces and melt it with the butter in the microwave or in a double boiler. Pour the chocolate glaze over the assembled cake and let it cool to room temperature. Then refrigerate the cake for a few hours (preferably overnight). Slice when chilled. * The cake is made according to the recipe for poppy seed cake with strawberries.

Nutrition Information (Per 100g)

  • Calories: 270.51 kcal
  • Fat: 13.42 g
    • Saturated Fat: 5.19 g
  • Carbohydrates: 27.63 g
    • Sugars: 16.26 g
  • Protein: 7.84 g
  • Fiber: 2.84 g