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🍽️ Moist Poppy Seed Cake with Fresh Pineapple

685 kcal · 30 min · 4 servings

Moist Poppy Seed Cake with Fresh Pineapple Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Separate the eggs. Whisk the egg yolks with 125 ml of lukewarm water. Stir in the honey. Continue whisking until the mixture is frothy.
  2. 2. Mix the flour with the orange zest. Add the mixture to the egg yolk mixture.
  3. 3. Whisk the egg whites until stiff. Gently fold them into the flour mixture using a whisk. Grease the bottom of a springform pan with butter and dust it with flour. Pour the batter into the pan and smooth the top. Bake the base in a preheated oven at 175 degrees for about 30 minutes. Check for doneness. Let the cake cool in the pan for 10 minutes. Remove it from the pan. Let it cool completely for at least 3 hours, preferably overnight.
  4. 4. Peel the pineapple thoroughly. Cut it lengthwise into eight wedges. Remove the hard core from each wedge. Slice the flesh of one wedge crosswise into thin slices. Set these slices aside, covered, for decoration. Dice the remaining pineapple into small cubes. Bring the pineapple cubes and 1 cup of water to a boil in a pot. Simmer them for about 4 minutes with the lid on. Remove the pot from the heat. Drain the cubes in a sieve. Catch the juice.
  5. 5. Bring the milk to a boil. Sprinkle in the poppy seeds and stir well. Let the mixture simmer for about 1 minute. Remove the pot from the heat. Let the mixture cool slightly. Stir in the honey, rum, and orange zest. Fold in the quark.
  6. 6. Top up the pineapple juice with water to 150 ml. Stir in the agar-agar. Cook the mixture for about 2 minutes while stirring, following package instructions. Add more water if needed. Mix 3-4 tablespoons of the poppy seed mixture with the agar-agar mixture. Stir this thoroughly into the remaining poppy seed mixture. Whisk the cream until stiff. Fold it into the poppy seed mixture. Chill the cream until it is almost set. Set aside 2/3 of the cream. Fold the pineapple cubes into the remaining cream.
  7. 7. Cut the biscuit base crosswise into two layers. Place the bottom layer in a cake ring. Spread half of the pineapple cream on it. Place the middle layer on top. Spread the second half of the cream on it. Place the top layer on top. Chill the cake for about 3 hours. Remove the cake ring. Cover the cake with the remaining cream. Decorate with the pineapple slices.

Nutrition per serving