Poppy Seed Cake with Custard Filling and Nutella
Poppy Seed Cake with Custard Filling and Nutella, a fabulous dessert that can be the star of any party. It might look posh, but it's super simple to make. There are 4 levels of deliciousness: the poppy seed sponge, the vanilla custard, the biscuit layer and the nutella that tops this yumminess. Posh enough to be served at special occasions, my poppy seed cake is such a treat!
Servings: 12 cakes
Calories: 621kcal
Ingredients
For the poppy seed sponge
- 10 egg whites
- 200 g sugar
- 4 tablespoon plain flour
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 100 g poppy seeds
For the vanilla custard
- 10 egg yolks
- 200 g granulated sugar
- 1 teaspoon vanilla extract
- 2 cups full-fat milk
- 3 tablespoon plain flour
- 250 g unsalted butter
Other ingredients
- 12 plain biscuits/Graham crackers
- 1 cup nutella
Instructions
- To make the poppy seed sponge, pre-heat the oven to 180 degrees Celsius (350 Fahrenheit).
- Beat the egg whites with a pinch of salt until they form stiff peaks.
- Add the sugar and continue to beat for a further 2-3 minutes, until you you get a meringue-like consistency.
- Add the vanilla extract, baking powder, flour and poppy seeds, and mix again to combine.
- Line a rectangle baking tray (25x28 cm or 9x11 inches) with perchament paper, then spread the poppy seed mixture into a layer, and bake for about 20 minutes until a tooth pick insterted in the middle of the sponge comes out clean.
- To make the vanilla custard, beat the egg yolks with the sugar until you get a smooth consistency, then add the flour and vanilla extract.
- Pour the milk into a pan, and set it over a medium heat. Add the egg mixture to the milk, and whisk for about 5 minutes or until smooth and creamy.
- Leave to cool for 5 minutes, and add the butter cubed and mix well until fully incorporated.
- Spread the custard over the poppy seed sponge, then add a layer of biscuits/crackers over the custard, and then top with the nutella.
- Refrigerate for at least 2 hours before slicing.
- Enjoy!
Notes
- Click on the US Customary link (under the ingredient list) to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Please see the post for more tips about making the cake.
Nutrition
Calories: 621kcal | Carbohydrates: 68g | Protein: 10g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 211mg | Sodium: 320mg | Potassium: 403mg | Fiber: 3g | Sugar: 52g | Vitamin A: 805IU | Vitamin C: 0.1mg | Calcium: 273mg | Iron: 3.2mg