Thanks for the recipe!Baked my VERTICAL POPPY SEED CAKE.
Here is the recipe for the dough.
500 g. All-purpose flour,, about 3½ cups+
180 ml milk (6 oz. )
15 g yeast. = to 2 envelopes
70 g sugar,, (for dough) about 1/3 cup
6 egg yolks,, (saved whites for poppy seed mixture)
2 envelopes Vanilla sugar. 32g. or 2 tsp Vanilla liquid.
½ tsp salt.
1 stick of melted butter. (120g)
½ cup raisins soaked in Rum. (optional, can be hydrated in water also)
Poppy seed filling. from can.
425 g. I used about half of the large can. 850g.
3 TBS honey
Beaten egg whites. Slightly less than half of what was from
the 6 eggs (yolk used for the dough.)
Streusel.
I had some made ahead of time. I make more than I need
and keep rest for next bake. keeps well refrigerated.
My general recipe is;
1 part butter
1 part sugar
2 parts flour
So I usually make with 1 stick of butter. 120g,,
120 g sugar, and up to 240g flour, (sometimes I use less flour)
Bake @350°F for 45 minutes. Ovens do differ, so check slightly earlier, like after 40 minutes to see if done. I did after 40, and seen that another 5 minutes was due.
Pans are bread pans.
Here is my play by play.
I measure out my ingredients and work from those amounts. On bottom of picture is my proofed yeast. I used all my milk quantity, , added a few tablespoons of flour, and same of sugar.
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Raisins soaking in Rum. The Rum adds a nice flavor, and aroma to cake. ALL the alcohol evaporates during the baking process, so nobody gets a BUZZ
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This is consistency of my dough, very similar to that of bread dough.
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Beaten egg whites
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This is the amount I used added to my poppy seed mix. Too much egg whites, and poppy seed mixture turns too soupy(liquid)
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The way my mixture looked after I fully mixed it. I used my smaller bowl for this. Larger bowl contains my dough that is on first rise .(1 hour)
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Placed a rolled out thin bottom layer of dough first.
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Rolled out rest portion of dough
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Spread the poppy seed mixture
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Rolled it up
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Cut into 8 portions
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Placed them vertically into pan. Pans are bread pans
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Topped with streusel, and left for second rise. (about 30 minutes)
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Checked for done with thermometer. (foolproof)
Baked @350°F for 45 minutes
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on cooling rack.
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Cakes looked properly tanned
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Sliced to show interior
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Notes;
Turned out mighty tasty
I like the VERTICAL positioning of the rolls. The thin layer of dough I placed first on bottom of pan kept the poppy seed mixture away from bottom of pan
It looks very tasty.
