Poppy cake with white Chocolate and Topping

Jul 14
3 min read

Updated: Sep 20

Poppy cake with white Chocolate and Topping

## Flourless No-Bake Poppy Seed Cake: A Refreshing Summer Delight

This poppy seed cake is an ideal summer treat, offering a refreshing taste while being quick and easy to prepare. Notably, the cake is made without eggs or flour, resulting in a moist and delicious dessert that requires no baking. In this recipe, I utilized leftover poppy seeds from the winter and ingredients readily available at home. Let's prepare it and savor each bite together. I am confident that once you try it, you will be inclined to make it again. Please follow the recipe.

Poppy-cake-with-white-Chocolate-and-Topping — **Poppy cake with white Chocolate and Topping**

Ingredients: simple, total time: 40 min.

Poppy Seed Base:

1 liter of milk
100 g semolina
200 g of ground poppy seeds
200 g ground Plasma biscuits
150 g of granulated sugar
2 bag vanilla sugar/ 20 g
170 g melted butter
50 g-100 g raisins/ optional
mold 20-22 cm

For Decoration:

150 ml of sweet cream
180 g of white chocolate

Topping:

200 ml cherry juice
1 sheet gelatin + 70 ml water
2 Tbsp granulated sugar

Preparation:

First, grind the poppy seeds twice if they are coarsely ground.
Also grind the plasma biscuit into a fine structure.
Pour a liter of milk into a deep pot and heat it over low, moderate heat.
When the milk has warmed before boiling, add semolina in a thin stream and mix at the same time. Cook for about 3 minutes and stir until it thickens.
Remove the semolina from the heat and add ground poppy seeds, sugar, vanilla sugar and ground plasma biscuits to it, mix everything well on a low, moderate heat for a few minutes.
When you have combined all the ingredients, add the melted butter and handful of raisins, mix with spoon everything again until it is a uniform cream.
Take a round or square mold and line it with baking paper.
Pour the finished chilled mixture, distribute evenly and level with a spatula.
Place the mold with the filling in the fridge to cool, while you make the white chocolate decoration and the cherry topping.
In a small saucepan, pour the sweet cream and broken chocolate, mix on a low-moderate heat until the ingredients are combined into a creamy structure.
Pour over the cake and smooth it evenly with a knife and put it aside.
Pour a sheet of gelatin into a little water and wait for it to swell for about 10 minutes.
Pour the cherry juice into another small pan and add the sugar, mix on a low, moderate heat.
Add gelatin and stir until the mixture thickens, remove from heat.
With the help of a spoon, pour over the cake and sprinkles as desired. Return the cake to the refrigerator for 3–4 hours.
After the elapsed time, cut the cake into slices and serve.