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A slice of cake on a white plate
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3.72 from 7 votes

Poppy Seed Bars with Custard Filling and Nutella

Poppy Seed Bars with Custard Filling and Nutella, a fabulous traybake 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.
Prep Time20 minutes
Cook Time20 minutes
Cooling time5 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Romanian
Servings: 12 cakes
Calories: 621kcal
Author: Daniela Apostol

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
Metric - US Customary

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