If you are a poppy lover, then this is definitely your pie! And also, if you understand that the cake should be sweet, rich, tender and obviously not low-calorie, then just do it urgently and definitely!
Shape 22 centimeters. As you can see, there are very few ingredients in this pie. But what a result! Of course, I express my opinion rather, and the reviews of my relatives and friends who love poppy are very subjective ... But I really hope that you will also like it.
Eggs each weighing about 65-68 grams.
Breadcrumbs - simply ground. I constantly accumulate some pieces, peaks, and the remains of the loaf, which I dry and grind - these are the ground crumbs I used.
Cream is necessarily fat, I have 36%. Take not less than 30%, because the less fatty ones will be boiled for a very long time, and in the end they will remain in order less than we need.
Where to start? From the poppy. There are two options, and my favorite is not the right one. First more correct. Pour poppy water with boiling water and let stand, swell. It takes at least an hour, but it’s best to leave it overnight. Then cover the colander with gauze folded four times and pour the poppy there. Express well and scroll through two or even three times through a meat grinder.
I will say right away - I do not like this option at once for several reasons. Firstly, the poppy is still not chopped as much as we would like. Secondly, it takes time. And thirdly ... I do not like to wash the meat grinder :)
The second way, which I always use, but which is not particularly correct. Grind the poppy in three steps in a coffee grinder or blender, with which you can grind coffee. Pour everything into a bowl and pour boiling water a couple of centimeters above the poppy. It will swell very quickly. Literally 15-20 minutes and you can already drain the water. Cover the colander with gauze, pour the poppy seeds and let the whole liquid drain.
Why is this method not very good? Part of the beneficial trace elements and vitamins leaves the crushed poppy with water.
While the water flows, let's take care of the eggs.
Eggs are divided into proteins and yolks. First the yolks. Beat them for 5 minutes until light in color and increase in volume. Add 150 grams of sugar.
Beat for about 4-5 minutes. Egg mass will whiten even more. By the way, I have homemade eggs with a bright, yellow yolk, and if the eggs are from the store, then the mass can become almost white. Set aside for now.
Now squirrels. Then whipping will take about three minutes. Beat in a strong foam, but not as for meringues, but a little softer. In general, about three minutes is always enough for me.
Turn on the oven 170 ". Cover the bottom of the mold with baking paper and grease the sides with butter (1 teaspoon).
See if the poppy stack is good. Press a little on it with a palm. If you see that water is still dripping - press a few more times, speeding up the process.
We begin to mix the dough. Add the poppy seeds, crackers and cinnamon to the yolks. Mix everything.
Now squirrels. They are better to enter in three or four calls. Using a spoon, from the edge of the bowl to the middle, gently but intensively mix them with the dough. The more you mix, the more bubbles burst, and the tighter the cake will be. So do not mix more than necessary. As soon as the "islands" of protein disappear - that's all, stop.
Pour the dough into a baking dish. If you have not forgotten, then it is already laid out with baking paper and greased with oil. Twist the shape once - the surface of the dough will become flat. Put in the oven for about 40-45 minutes.
In the meantime, the cake is baked, let's get cream. Pour them into a saucepan, add 70 grams of sugar, bring to a boil, make minimal heat and boil, stirring, for about 15 minutes. Pour 200 grams into a mug, and return the remaining cream to the stove again. Boil another 15-20 minutes.
Turn off and set to cool. For this to happen faster, it’s better to transfer them somewhere. There will be very little cream - three to four tablespoons.
After 40 minutes, check the dough with a wooden stick - if it came out dry, then the cake is ready. Let it stand in shape for another 15 minutes, so to speak, to recover, and then turn it on a plate. Why flip? The bottom of the cake will be more porous, so it will absorb cream better and faster.
Remove the paper from the cake and evenly, on the entire surface, soak the cake with cream (200 grams cast at the beginning).
And now cream that has been boiled for longer. Once cooled, they will become like condensed milk. By the way, taste somewhere too. Cover them with the top of the pie.
For decoration, I took almond leaves and lightly fried them in a dry frying pan until light golden. Sprinkle the top of the pie.
Let the cake stand for a while, soak completely. But, if you really really want to urgently try - go ahead! It is already delicious! Have a nice tea party and, of course, a cutaway pie!