I was impressed first of all that it is very simple to prepare and so tender, tasty, fine - for poppy bakers, don't miss it!
And don't go overboard with the syrup, this makes the difference between "Poppy Cake" and "Poppy Pie" - it's as tender as a cake, you can easily eat it with a teaspoon.
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First of all, take care to defrost the pie sheets.
Then we prepare the filling:
- In a bowl put eggs, yogurt, 1 glass of sugar, oil, baking powder, 1 vanilla essence.
Mix the composition well with a whisk and separate in another measuring bowl and put 15 tablespoons of it.
In the large bowl add the poppy seeds and mix well.
Now we move on to assembling the cake.
Count the pie sheets and divide them into 3 - that is, about 4 sheets grouped separately.
In a deep tray put the first layer of sheets and be sure not to forget to grease them with a little oil.
Pour half of the poppy composition over the sheets.
Next is the second set of pie sheets, grease each sheet with oil.
Pour the other half of the poppy seed filling, spread over the entire surface of the sheets.
Put the last layer of oiled sheets between them.
Pour over the yogurt composition without poppy seeds, the 15 tablespoons set aside at the beginning.
With a light knife, prick the cake in several places.
Put the tray in the preheated oven at 180 degrees and leave for 30-35 minutes. Make sure it tans fairly quickly, but still let it cook well for at least 30 minutes.
While the cake is baking, make the syrup:
- In a saucepan put 2 glasses of water, one of sugar and vanilla essence.
- put on the fire and stir periodically until it starts to boil, then turn off the heat and set aside.
As soon as you take the cake out of the oven, pour the syrup over the entire surface and let it cool well.
I didn't have patience, in about an hour I was already cutting from it and I couldn't believe how good it can be .....
Served and served with great pleasure - it was perfectly appreciated by everyone.
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