Poppy seeds filling has been my favorite since my childhood.
I am using this filling also when I am making kolaczki or yeasted cake. What is your favorite filling?
Dought ingredience:
350 g (3 cups) all-purpose flour
100 g (3/4 cup) powdered sugar
1 pinch of salt
1 teaspoon lemon zest
2 egg yolks
2 tablespoons plain yogurt
200 g (1 cup) unsalted butter
Poppy seeds filling:
4 egg whites
2 egg yolks
150 g (3/4 cup) granulated sugar
50 g (1/4 cup) unsalted butter
200 ml (3/4 cup) milk
200 g (1 cup) milled poppy seeds
120 g (1 cup) all-purpose flour
1 teaspoon lemon zest
2 teaspoons gingerbread spice (optional)
Lemon glaze (optional):
250 g (2 cups) powdered sugar
1 tablespoon unsalted butter
4 tablespoons lemon juice
2 tablespoons hot water
IN ADDITION, YOU WILL NEED
3 spoons of plum jam
Directions:
For the dough sift the flour and icing sugar into a mixing bowl, add a pinch of salt, grated lemon peel, egg yolks, yoghurt and cold butter cut into cubes. In stand mixer use a paddle attachment. At first it will resemble a crumb, and then it will combine into a compact dought. Divide the dough in half, shape each into a disks (it will be easier to roll it out on a baking sheet), wrap it in foil and let it rest in the cold for at least two hours, but better overnight.
Roll out the rested dough to cover the entire surface of the baking sheet.
It works best if you place the dough between two sheets
of parchment paper.
You can then easily transfer it to the baking tray with the help of paper. Place one part of the dough in the baking pan and pierce with a fork.
Before you prepare the poppy seed filling, put the baking sheet and the second rolled dough back into the refrigerator.
Melt the butter on the filling and let it cool for a while.
Preheat the oven to 180°C (360°F).
Add a pinch of salt to the egg whites and whip stiff peaks. In another bowl, put the egg yolks and beat them with the sugar until fluffy, light foam. Gradually beat in the melted butter and milk. Then mix in the poppy seeds, flour, spices and lemon zest by hand, and finally
the egg whites.
Remove the baking pan with the dough from the refrigerator. Spread the jam on the dough and spread the poppy seed filling on it. Fold the second sheet of dough over and pierce it thickly with a fork. Bake in the preheated oven for 25-30 minutes, until the surface of the dough begins to turn slightly golden.
For the lemon glaze, sift the icing sugar into a bowl, add the lemon juice, hot water and melted butter and use a wooden spoon to mix to a smooth glaze. If the frosting seems too thick, add a little more hot water or lemon juice. Spread the frosting on the cake (work quickly, it hardens quickly) and let it harden.
Leave the cake to cool (ideally overnight in the fridge) then cut into slices with a sharp knife.
HAPPY BAKING!
Baking cakes is my big passion, which I have hopelessly fall in love. Join me and I will tell you the secrets of perfect cakes. Step by step, together we will create a perfect cake, cupcake or pastry that will melt on the tongue.
