Almond and poppy seed cake

Created by

  • Bartłomiej Jarzyna - Pastry Chef at Cukiernia Jarzyna – Warsaw, Poland

Growing up in communist Poland, Bartlomiej Járzyna didn't have any choice of ingredients when he helped his dad in the family pastry shop. The wide range of flavours available today made him vow to not ever compromise when spoiling his fans in Poland with great taste. In this cake he pairs poppy seeds with almond and hazelnut flavours and white chocolate. Enjoy!

CW2

Recipe instructions

Quantity
g
(Fill in the desired quantity and recalculate)

Crispy layer

IngredientsPreparation

Melt chocolate. Mix together and add. Pour into 2 14-cm cake rings and leave to cool.

Almond mousse

IngredientsPreparation
  • 200g
    cream

Bring to a boil. 
  • 6g
    gelatin
  • Q.S.
    water

Soak and add to boiling cream. 

Mix into previous mixture. 
  • 360g
    cream

Whip and genty fold into previous mixture. 

White chocolate glaze

IngredientsPreparation
  • 320g
    water
  • 640g
    caster sugar
  • 640g
    glucose syrup

Mix together and heat up to 105°C.

Put into high recipient, add boiling mixture to it and homogenise

with stick blender. Leave to rest in a refrigerator for 24 hours

and apply at 35°C.