Almond and poppy seed cake

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!
Level:
Medium
Makes:
Makes 2 cakes

Poppy seed mass

Ingredients: Poppy seed mass

  • 3.9 lb
    poppy seed
  • Q.S.
    water

Preparation: Poppy seed mass

Cook slowly for 2.5 hours, strain and leave to cool. Then grind very well.

Ingredients: Poppy seed mass

  • 2.0 lb
    caster sugar

Preparation: Poppy seed mass

Add and grind. 

Ingredients: Poppy seed mass

  • 7.1 oz
    butter
  • 1.5 lb
    margarine

Preparation: Poppy seed mass

Mix together and add 

Ingredients: Poppy seed mass

  • 8.8 oz
    honey

Preparation: Poppy seed mass

Mix and add. 

Ingredients: Poppy seed mass

  • 0.4 oz
    almond essence
  • 0.4 oz
    vanilla sugar
  • 750 ml
    egg white

Preparation: Poppy seed mass

Add and mix in well. 

Poppy seed crunch

Ingredients: Poppy seed crunch

  • 5.6 oz
    egg white
  • 1.4 oz
    Boiron candied orange zest

Preparation: Poppy seed crunch

Mix together with 320g of the poppy mass.Then pour into 4 14-cm cake rings and bake at 180°C for 10 minutes.

Almond mousse

Ingredients: Almond mousse

  • 7.1 oz
    cream

Preparation: Almond mousse

Bring to a boil. 

Ingredients: Almond mousse

  • 0.2 oz
    gelatin
  • Q.S.
    water

Preparation: Almond mousse

Soak and add to boiling cream. 

Ingredients: Almond mousse

Preparation: Almond mousse

Mix into previous mixture. 

Ingredients: Almond mousse

  • 12.7 oz
    cream

Preparation: Almond mousse

Whip and genty fold into previous mixture. 

White chocolate glaze

Ingredients: White chocolate glaze

  • 11.3 oz
    water
  • 1.4 lb
    caster sugar
  • 1.4 lb
    glucose syrup

Preparation: White chocolate glaze

Mix together and heat up to 105°C.

Ingredients: White chocolate glaze

  • 12.0 oz
    gelatin mass
  • 0.9 lb
    condensed milk

Preparation: White chocolate glaze

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.

Finishing and assembly:

Take a 16-cm cake ring, place a 14-cm ring of poppy seed crunch on the bottom and a 14-cm ring of crispy layer on top.

Cover with a layer of almond mousse and place a second 14-cm ring of poppy seed crunch on top. Cover with another

layer of almond mousse and freeze. Unmould and cover with white chocolate glaze. Decorate to the taste with gold

powder-covered poppy seeds, nuts and decorations.