Who would not love a heavenly, delicious poppy seed cake? A true Hungarian Christmas treat. Mákos guba (poppy seed dough) in the form of a cake sounds like a must. With this recipe, you are guaranteed to be successful.
Mákos Guba is a good combination of soft poppy seed bread with vanilla custard. We have already written about its history before and shown the classic recipe. The recipe of Magyarorszagom reconsidered the classic mákos guba.
Ingredients for poppy seed cake
(These quantities are ideal for a cake tin of 24cm diameter, but if you have another size at home, scale it up.)
- 8 dried crescent rolls
- 1 litre milk for the base, another 250 ml of milk for the cream
- 3 egg yolks for the base, 2 egg yolks for the cream
- 150 g powdered sugar for the base and also 150 g powdered sugar for the cream
- 2 packets of vanilla sugar for the base and also 2 packets of vanilla sugar for the cream
- 100 g butter for the base and 200 g butter for the cream
- 150 g poppy seed for the base
- 100 g raisins for the base
- zest of 1 lemon for the base
- 1 teaspoon of cinnamon powder
- 3-4 tablespoons of apricot jam for the base
- 1 packet of vanilla custard powder for the cream
- whipped cream for the top
Making the poppy seed cake:
- Cut up the crescent rolls evenly into circles as a first step, as this is also the basis of the poppy seed cake.
- Then, after cutting the crescent rolls, start to prepare the milk sauce as follows: add 100 g of butter to one litre of milk and heat it up. The 3 egg yolks are mixed smoothly with the 150 g powdered sugar and the 2 packets of vanilla sugar. Once a smooth texture is obtained, pour the milk over it while slowly stirring and let the whole thing boil in water steam until it thickens.
- Return to the crescent rolls again, sprinkle them with poppy seed, cinnamon, raisins, and grated lemon zest, then mix. Once this is done, also pour the boiled milk over it, stir it, making sure that the crescent rings stay intact, and let it sit for a while. It takes a few minutes for the crescent rolls to absorb the liquid.
- Sprinkle a buttered cake tin with breadcrumbs, then pour in the poppy seed-covered crescent rolls. This is where the jam comes in, which you should spoon onto the crescent rolls and spread evenly, and then put it in the preheated oven (100 degrees Celsius) for 15-20 minutes.
- If it has a nice colour, allow it to cool in the tin before placing it on a tray.
- Then comes the preparation of the cream. Mix 200 g of butter until smooth with half the amount of powdered sugar (75 g), then set aside. Mix the other half of the icing sugar with the 2 egg yolks and 2 packets of vanilla sugar and the custard powder, then add the milk as well and cook, stirring constantly, for a few minutes, then let it cool completely.
- Add the sugared butter to the cooled pudding. If you get a plain cream, you can also spread it on top of the chilled poppy seed-covered crescent rolls, and then put it all in the fridge to freeze well.
- As the last step, beat the whipped cream into a hard foam and decorate the cake with it.