Poppyseed cake with coffee-flavoured filling and blackcurrant


Poppyseed sponge cake:

  • 4 eggs at room temperature
  • 100 g sugar
  • 70 g wheat flour
  • 3 spoons potato flour
  • 2 spoons poppyseed

To soaking the cake:

  • 1 spoon lime juice
  • 4 spoons water
  • 1 spoon alcohol



Cake layers:

  • 200 g Lauretta blackcurrant filling 50%

Coffee-flavoured filling:

  • 1 spoon instant coffee + 60 ml water
  • 1 spoon gelatine
  • 4 spoons coffee liqueur or amaretto
  • 250 g mascarpone cheese (cooled)
  • 400 ml whipping cream, 30% fat (cooled)
  • 2 spoons icing sugar







  • 400 g of chocolate-flavoured Ascanio mirror glaze



Poppyseed sponge cake
Heat the oven to 170 degrees Celsius. Line the cake pan with parchment paper (leave the sides uncovered). Whip the egg whites until stiff, stir and gradually add sugar (1 spoon at a time). After adding all the sugar, stir for about 2 minutes. Add the sifted flour and poppyseed and stir it gently with a spoon. Place it in the cake pan, smoothen and put into the oven. Bake for 23 minutes, get the warm sponge cake out of the oven and let it cool in the cake pan.

Coffee-flavoured filling
Make hot coffee, add gelatine and stir until completely dissolved. Add the liqueur and let the mixture cool down. Pour the cold whipping cream into the bowl, add the mascarpone cheese and sugar – stir for one minute until stiff. Gradually pour the cooled coffee with gelatine with stir slowly.
Stir the ingredients for soaking (lime juice, water, alcohol).
Take the sponge cake out of the cake pan, wait until the liquid ingredients soak in and then put the Lauretta blackcurrant filling 50% on the top and spread it. Spread the coffee-flavoured filling on the blackcurrant layer, smoothen the top and put the cake in the fridge for minimum 3 hours.

Spread the chocolate-flavoured Ascanio mirror glaze on the top.

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