Cheese – poppy seed cake with plum butter / Seromakowiec z powidłami
This is a delicious combination of farmer's cheese and poppyseed with addition of plum butter, covered with chocolate glaze. The addition of a plum butter make this 2 layered cake taste out of this world. I made it without bottom crust but it can definitely be added and will add to it's height. The cheese is creamy and fluffy and the poppyseed filling is moist and smells amazing. Enjoy and Smacznego!
Ingredients
Poppyseed filling layer
- 400 g ground poppy seed
- 330 g plum butter
- 500 ml milk
- 200 g honey
- 2-3 tablespoons candied orange peel
- 100 g unsalted butter
Cheese filling layer
- 1 kg farmer's cheese
- 1 pinch salt
- 5 large eggs separated
- 150 g granulated white sugar
- 100 g unsalted Butter
- 1 vanilla or cream pudding
- 2 envelopes vanilla sugar (9 grams each)
Instructions
- In a pot heat the milk until it boils. Add ground poppy seeds and cook for a few minutes, stirring constantly. Remove from the heat, add butter and stir until it dissolves. It will dissolve quickly from the heat of the poppy seed. Add honey, candied orange peel, and plum butter. Set aside to cool. In the meantime prepare the cheeses filing.
- Beat the butter with the sugar and egg yolks until fluffy. Add pudding then add the cheese in small portions. Beat the egg whites with a pinch of salt until they are stiff. When done mixing the cheese gently fold in the the stiff whites at the end.
- Spread the poppy seed mixture on the bottom, then the cheese and place it in the oven preheated to 170°C or 325°F for about 60 minutes. If the top browns too quickly, I cover it with aluminum foil. Leave the cake in the oven when baked to cool with the oven door opened. Decorate with chocolate when cooled.