Coconut and poppy seeds layered cake with a creamy custard cream and cherries – this is my suggestion for an effective gluten-free cake that will delight every sweets-lover with its taste and looks.
“Miss poppy” is a cake you can easily bake without any occasion, make sure to give it a try.
Ingredients for “Miss poppy” cake.
Coconut and poppy cake:
- 7 egg whites
- 6 egg yolks
- 250 g icing sugar
- 120 g poppy seeds
- 2 tablespoons potato starch
- 180 g shredded coconut
- a pinch of salt
- 400 ml milk
- 100 g crystal sugar
- 2,5 tablespoon of potato starch
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 200 g unsalted butter
- 350 g cherries in compote
- 1 powdered cherry jelly (75 g)
- 200 ml cherry compote
- 1 tablespoon of shredded coconut
How to make coconut and poppy cake.
Coconut and poppy seeds cake: put the egg whites in a bowl and add salt. Whisk until stiff, then add icing sugar in batches, while continuously whisking.
Mix poppy seeds with shredded coconut and potato starch. Using a fork, break egg yolks in a bowl. Add the dry ingredients and egg yolks to the whisked egg whites. Do not do it all at once but again in batches and alternately. Pour the cake batter into a tin lined with baking paper. Insert in an oven preheated to 180 degrees Celsius and bake for 40 minutes. Once baked, cool it down and cut in two halves.
Custard cream: Pour 250 ml of milk into a pan. Add sugar and vanilla extract. Bring it to boil. Mix 150 ml of milk, potato starch and egg yolk in a cup. When the milk in the pot begins to boil, pour the mixture from the cup. Stirring constantly, bring the custard to boil and keep it on a medium heat for a minute. Then take the custard from the heat, cover with cling film and let it cool down.
Mix soft butter until “white” and fluffy. Add the cold custard in small batches to the butter. Mix until the mixture becomes homogeneous.
Cherry jelly: pour cherry compote into a pan and bring it to boil. Remove it from the heat, add jelly powder and mix them well. Afterwards, add cherries. Cool it down until the jelly thickens slightly.
Folding the cake: Lay out the thickening cherries in the jelly on the first layer of the cake and put it in the fridge for 30 minutes. Spread the custard mixture on the thickened cherries (put 3 tablespoons of cream mixture aside for decorating the cake). Put the other half of the cake on the top of the custard mixture. Spread the cake with the 3 spoons of the mixture previously put aside and sprinkle with coconut. Cool down for a few hours in the fridge.
Good to know when making “Miss poppy” cake.
I used a baking tin of 17 by 26 centimetres.
If you don’t have vanilla extract, use vanilla sugar.
You can use jam instead of cherries in jelly. Get one not overly sweet.
If you bake the cake in a larger baking tray, then 30 minutes in the oven is enough for it. The tin I used had a medium size so the cake was higher and therefore needed a little bit more time in the oven.
Do you like cakes with cherries? If so, try our recipe for Halva cake with cherries.