Cake with Poppy Seeds, Fruit, and White Chocolate
Indulge in a delightful treat that combines the nutty crunch of poppy seeds with bursts of fresh fruit, all drizzled with luscious white chocolate! This cake is not just a dessert; it’s a celebration of flavors and textures that will have everyone reaching for seconds. Get ready to impress your taste buds and elevate your baking game!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Sok od 1/2 limuna
🥛Dairy & Eggs(3)
- 150 g maslaca (10.5 tbsp)
- 80 ml slatke pavlake (2.7 fl oz)
- 600 ml mlijeka (20.3 fl oz)
🫙Pantry Staples(5)
- 2 kašike gustina (30 ml)
- 150 g šećera (0.75 cup)
- 2 kašike šećera (po želji) (30 ml)optional
- 1 vanilin šećer ili aroma vanile
- 150 g bijele čokolade (5.29 oz)
📦Other(4)
- 450 g smrznutog šumskog voća ili malina (15.9 oz)
- 350 g mljevene Plazme (12.4 oz)
- 200 g mljevenog maka (7.06 oz)
- 4 kašike griza (60 ml)
👨🍳 Instructions
- 1
In a pot, combine poppy seeds, sugar, vanilla, semolina, and milk. Cook until boiling, then stir for a few minutes until thickened.
- 2
Add butter and stir until melted.
- 3
Mix in ground Plazma biscuits, combine the mixture, and press into a mold (24 cm or 20x30 cm). Leave in the refrigerator.
- 4
Put the fruit in a pot. Once thawed, add lemon juice, sugar, vanilla, and cornstarch. Cook while stirring until thickened like jam.
- 5
Spread the fruit layer over the cooled base.
- 6
Heat the heavy cream (do not boil), add white chocolate, wait 2-3 minutes, then stir until smooth.
- 7
Pour over the cake and leave in the refrigerator to set completely.
💡 Pro Tips
- ✓Toast the poppy seeds briefly before combining with milk and semolina, then cook the mixture to 185-190°F while stirring constantly, as this activates the semolina's starch granules for proper gelatinization without scrambling the mixture.technique185-190°F
- ✓Let the poppy seed-semolina base cool to room temperature (about 68-70°F) before pressing into the mold, since adding warm mixture causes the butter to separate and creates a greasy rather than firm crust structure.timing68-70°F
- ✓When cooking the fruit filling with cornstarch, bring it to a full rolling boil for at least 60 seconds because cornstarch requires sustained heat above 203°F to fully gelatinize; undercooking leaves a starchy taste and prevents proper set.timing60 seconds at 203°F+
- ✓Heat the heavy cream to only 175-180°F (small bubbles at the edges, never boiling) before pouring over white chocolate, since boiling cream can scald the milk proteins and cause the ganache to break or turn grainy.technique175-180°F
- ✓Use a 2:1 ratio of white chocolate to heavy cream by weight for the ganache topping, as white chocolate's higher cocoa butter and sugar content requires less cream than dark chocolate ganache to achieve a pourable yet firm-setting consistency.ingredient2:1 ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Cake with Poppy Seeds, Fruit, and White Chocolate
Indulge in a delightful treat that combines the nutty crunch of poppy seeds with bursts of fresh fruit, all drizzled with luscious white chocolate! This cake is not just a dessert; it’s a celebration of flavors and textures that will have everyone reaching for seconds. Get ready to impress your taste buds and elevate your baking game!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Sok od 1/2 limuna
🥛Dairy & Eggs(3)
- 150 g maslaca (10.5 tbsp)
- 80 ml slatke pavlake (2.7 fl oz)
- 600 ml mlijeka (20.3 fl oz)
🫙Pantry Staples(5)
- 2 kašike gustina (30 ml)
- 150 g šećera (0.75 cup)
- 2 kašike šećera (po želji) (30 ml)optional
- 1 vanilin šećer ili aroma vanile
- 150 g bijele čokolade (5.29 oz)
📦Other(4)
- 450 g smrznutog šumskog voća ili malina (15.9 oz)
- 350 g mljevene Plazme (12.4 oz)
- 200 g mljevenog maka (7.06 oz)
- 4 kašike griza (60 ml)
👨🍳 Instructions
- 1
In a pot, combine poppy seeds, sugar, vanilla, semolina, and milk. Cook until boiling, then stir for a few minutes until thickened.
- 2
Add butter and stir until melted.
- 3
Mix in ground Plazma biscuits, combine the mixture, and press into a mold (24 cm or 20x30 cm). Leave in the refrigerator.
- 4
Put the fruit in a pot. Once thawed, add lemon juice, sugar, vanilla, and cornstarch. Cook while stirring until thickened like jam.
- 5
Spread the fruit layer over the cooled base.
- 6
Heat the heavy cream (do not boil), add white chocolate, wait 2-3 minutes, then stir until smooth.
- 7
Pour over the cake and leave in the refrigerator to set completely.
💡 Pro Tips
- ✓Toast the poppy seeds briefly before combining with milk and semolina, then cook the mixture to 185-190°F while stirring constantly, as this activates the semolina's starch granules for proper gelatinization without scrambling the mixture.technique185-190°F
- ✓Let the poppy seed-semolina base cool to room temperature (about 68-70°F) before pressing into the mold, since adding warm mixture causes the butter to separate and creates a greasy rather than firm crust structure.timing68-70°F
- ✓When cooking the fruit filling with cornstarch, bring it to a full rolling boil for at least 60 seconds because cornstarch requires sustained heat above 203°F to fully gelatinize; undercooking leaves a starchy taste and prevents proper set.timing60 seconds at 203°F+
- ✓Heat the heavy cream to only 175-180°F (small bubbles at the edges, never boiling) before pouring over white chocolate, since boiling cream can scald the milk proteins and cause the ganache to break or turn grainy.technique175-180°F
- ✓Use a 2:1 ratio of white chocolate to heavy cream by weight for the ganache topping, as white chocolate's higher cocoa butter and sugar content requires less cream than dark chocolate ganache to achieve a pourable yet firm-setting consistency.ingredient2:1 ratio