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Eggnog Cake with Poppy Seeds

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Eggnog Cake with Poppy Seeds

The perfect eggnog cake with poppy seeds recipe with a picture and simple step-by-step instructions.

Dough for both portions of the cake

  • Butter
  • Extra fine sugar
  • Eggs (size L)
  • Sifted flour
  • Baking powder
  • Sifted powdered sugar
  • Liquid cream

Extra ingredients

  • Eggnog (in my KB)
  • Poppy fix
  • Marzipan blanket
  • Egg (size L)

Spring sugar decoration

  • Caramel syrup

First make the entire amount of dough

  1. To do this, butter, eggs and sugar are stirred together until frothy.
  2. Then add the flour, sifted and mixed with baking powder, while the food processor continues to run slowly. In between, always allow part of the total amount of cream to flow in. When all the ingredients have been mixed in, let the dough stir for 3 minutes.
  3. During this time they separate the egg and turn the egg white into egg whites. The egg yolk is used afterwards.

Once the dough has been stirred, cut it in half

  1. Put the egg liqueur and egg whites in one half. You can find my own recipe for eggnog under the link >>>>> eggnog à la Biggi >>>>> in my KB.
  2. Put the poppy seed mix and egg yolk in the other.
  3. Now first fill the egg liqueur mixture into the greased baking pan.
  4. Next, add the poppy dough mixture on top.
  5. In the oven that you have preheated to 170 degrees O / bottom heat, place the cake tin on the middle rack and bake the cake for 70 minutes.

Final sprint

  1. When the baking time is up, take the cake out of the oven and do not let it cool down. Then they divide up the poppy floor and then cover it with the marzipan blanket and later with the decorative elements.
  2. Place the egg liqueur cake piece on top and press it down lightly. It connects again because the cake is still there.
  3. Once the cake has cooled, lightly pour icing sugar and caramel syrup over it.
  4. PS: Last year, instead of using egg liqueur, I made exactly the same cake with a zirconia batter in light dough as a “post-baking project” of a lemon cake from a KB user.

Sweet greetings from “Grandma Spoon” aka Biggi ♥

Dinner
European
eggnog cake with poppy seeds

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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