December 21, 2010

This is very 'makove', a lot of poppy is involved. I love poppy and I am glad that so many traditional Slovak sweet dishes are made with it. This one is called poppy 'cup' cake -> regular tea or coffee cup is used instead of  metric measurements, that's where the name comes from. Probably nothing new in US as they are used to 'cups' measuring anyways.

Here is the recipe:
2 cups of 'polohruba' flour (semi-coarse flour)
1 cup of granulated sugar (I use only half cup of brown sugar)
2 cup of whole poppy seeds
7 eggs
1/2 pack of conditioner dough

Make snow out of 7 egg whites. Mix well sugar, 6 egg yolks, and 6 big spoons of warm water with a mixer, slowly add 2 cups of flour, conditioner dough, poppy. Add the mixed egg whites. Heat up the oven up to 200 degrees. Spread everything on a greasy pan and bake on 170 degrees for a while until the dough does not stick to the toothpick:).

1 egg yolk
1 cup  granulated sugar (I use only half cup of brown sugar)
1 zlaty klas (slovak corn starch)
400ml of cold milk

Mix everything together and boil in a pot creating a thick mash. Leave it to cool down, mix it from time to time.  If the cake is thick enough you can cut it in half and put the filling in between, if not just add it to the top.

The icing:
chopped walnuts or almonds (as much as you want)

1/2 pack of vanilla sugar
10g of granulated sugar (I usually skip this sugar)
250 g of butter (I use only half, depends how thick you want to have the icing)

Dump everything in a sauce pan except the nuts and let it all melt. Let it cool down for a little bit getting a thicker sauce and spread it on the top of the cake. Sprinkle the nuts on the top and you can enjoy the poppyness!

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