UKRAINIAN CHRISTMAS POPPY SEED RUM CAKE MAKOVYI TORTE
The queen of Christmas desserts combines the oldest ingredients found in Ukrainian cooking; honey, poppy seeds, and nuts. The rum butter cream and white icing marry very well with the heavier poppy seed sponge. Decorating tortes is a specialty in itself. Some cooks lay out elaborate folkloric designs and motifs from Ukrainian embroidery or tapestry patterns, using jellied candies or even multicolored hard candy. The white icing serves as a fine background. The only limit to one's imagination is that decorations should be edible.
Provided by Olha7397
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE CAKE: Pour boiling water over seeds, let stand for 5 minutes, pour off water and repeat.
- Drain well.
- Grind with steel blade in processor until seeds release milk and turn white.
- Butter a 9 inch springform pan and dust it with ground almonds. (This may be done in advance.) Best to butter parchment paper to cover bottom of pan and sprinkle with ground almonds.
- Place poppy seeds and honey in a large bowl.
- Separate eggs.
- Add room-temperature yolks, one by one, to the mix, beating until thick.
- Stir in grated almonds and lemon zest.
- Beat egg whites until satiny but no dry.
- Fold a little into the mixture, then fold in the rest, until no white shows.
- Pour mixture into pan, rapping it gently to release air pockets, and smooth the top with a spatula.
- Bake on the middle rack of a preheated 350°F oven for 50 to 60 minutes, or until a toothpick comes out clean from the center.
- Do not open oven door or disturb the cake while baking.
- Cool slowly, not in a draft.
- Run a sharp knife around the sides, then slowly release the spring.
- Run a knife under the bottom and cool on rack.
- TO FILL CAKE: Cover work surface with double sheets of wax paper.
- With a sharp knife, make a small incision around the torte to mark where it should be cut in half.
- Make horizontal cuts at four equidistant points, then gently pull a long thread through the cake to cut it into two layers.
- Sprinkle bottom layer with 2 or 3 tablespoons of rum, and evenly spread rum butter filling about 3/4 inch thick.
- Cover with top layer and press gently.
- Cover the sides with the rest of the filling.
- Refrigerate overnight wrapped in foil.
- TO ICE CAKE, cover work surface or a lazy susan with wide double-strength foil.
- Apply a third of the icing to sides with a spatula, pulling from the bottom up.
- Wipe spatula occasionally to avoid pulling crumbs, and dip in hot water to smooth out ridges.
- With the rest of the icing, smoothly cover the top.
- Refrigerate for at least 2 days.
- Run a sharp knife around bottom to release icing from paper.
- Slide the torte onto one hand, pull off the remaining paper and gently place torte on serving platter, taking care not to crack the icing.
- Yields about 20 slices.
- Keeps well in refrigerator.
- Serve at room temperature.
- RUM BUTTER FILLING: (Rumova masa) This is an excellent cream, the base of which may be used with different flavors.
- Here, rum is used.
- It is used as a filling for the poppy seed torte.
- This filling can also be used as icing.
- Cream butter until light, add sugar a little at a time, rum, and cream.
- Beat until very fluffy.
- WHITE ICING: Bila Shklytsia.
- This hard icing dries quickly and forms a lovely cover for a torte.
- It cures hard, not fluffy.
- Place 2 cups sugar in a bowl and add cream and vanilla.
- Mix well, gradually adding the rest of the sugar.
- Add a little more cream if too stiff.
Nutrition Facts : Calories 551.6, Fat 26.4, SaturatedFat 12.5, Cholesterol 191.1, Sodium 73.4, Carbohydrate 74.3, Fiber 1.3, Sugar 71.7, Protein 6.9
MAKOVY KOLAC (POPPY-SEED LAYER TORTE)
Make and share this MAKOVY KOLAC (Poppy-Seed Layer Torte) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 35m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter, add sugar, beat in egg yolks.
- Stir in remaining ingredients (except jam and cream.) Beat egg whites.
- Fold in batter.
- Grease and flour two 9-inch layer cake pans.
- Spoon half of batter into each.
- Bake in oven (350 F) for 30 minutes.
- Fill cold layers with jam.
- Top with whipped cream.
Nutrition Facts : Calories 493.8, Fat 32.5, SaturatedFat 14.3, Cholesterol 245.3, Sodium 79.6, Carbohydrate 44.3, Fiber 2.8, Sugar 38.9, Protein 10.3
OLD-FASHIONED POPPY SEED TORTE
I got this recipe from my grandmother; it's an old fashioned recipe, but well worth it. My dad requests this cake every year for his birthday. I make it for church events and charity auctions, too. Everyone loves it! -Brenda Patterson, Pullman, Washington
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Coat three 9-in. round baking pans with cooking spray; line with waxed paper and coat the paper. Sprinkle with flour; set aside. , In a large bowl, beat butter and sugar blend until crumbly, about 2 minutes. Beat in applesauce and 1 teaspoon vanilla. Combine 2-1/2 cups flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in poppy seeds., Beat egg whites on medium speed until soft peaks form; fold into batter. Spread into prepared pans. Bake at 350° for 12-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine sugar and remaining flour. Stir in sour cream until smooth. Bring to a boil. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in remaining vanilla. Transfer to a bowl; refrigerate until chilled., Place one cake layer on a serving platter; top with a third of the filling. Repeat layers twice., Combine the confectioners' sugar, cocoa and enough coffee to achieve a drizzling consistency. Drizzle over cake. Sprinkle with nuts. Refrigerate until serving.
Nutrition Facts : Calories 261 calories, Fat 8g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 288mg sodium, Carbohydrate 43g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.
POPPY SEED TORTE
I've loved this torte since I was a youngster, and now I can pass it on to my eight grandchildren. It's easy to make and tastes so good!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10-14 servings.
Number Of Ingredients 17
Steps:
- Place poppy seeds and milk in a small bowl; soak for 1 hour. Add vanilla. In a large bowl, cream butter and sugar until light and fluffy. Add poppy seed mixture. , Sift together the flour, baking powder and salt; add to creamed mixture. Fold in egg whites. Spread into two well-greased and lightly floured 8-in. round baking pans. , Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla and nuts of desired. , Split cakes in half and spread filling between layers. Chill. Just before serving, dust with confectioners' sugar.
Nutrition Facts : Calories 366 calories, Fat 15g fat (8g saturated fat), Cholesterol 125mg cholesterol, Sodium 259mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.
UKRAINIAN CHRISTMAS POPPY SEED ROLL MAKOVYI KNYSH
This is a delightful sweet dough. So good with only one egg. Do try this filling it is one of the best. Be careful as you are tasting it for sweetness you may just eat all of the filling.
Provided by Olha7397
Categories Breads
Time 1h15m
Yield 2 rolls
Number Of Ingredients 19
Steps:
- THE DAY BEFORE: Scald with boiling water 2 1/3 cups poppies and drain off the water. I do this about 3 times. I put poppy seeds in a bowl, scald with hot water and wait until the poppies have settled and then pour off the water.
- Let stand for 1 hour in hot water. Drain poppies through a cheesecloth covered net sieve. Let them dry preferably overnight. This way they smell fresh and not dusty.
- Grind in a coffee grinder, or through finest blade of food chopper or if you are lucky to have a poppy seed grinder. I use a large stone Mortar and Pestle.
- FOR THE DOUGH: DISSOLVE: 1/2 cup of warm water, 1 teaspoon sugar, 1 package yeast (1 Tablespoon).
- Sift the flour in a large bowl, Make a well in the middle of the flour and add the dissolved yeast. Add around the yeast, the sugar, butter, egg, lemon peel and milk.
- MIX and KNEAD for about 10 minutes and little more flour if necessary. This is a soft dough. Let rise in a greased bowl, covered, for about 45 minutes, till doubled in bulk.
- Punch down and divide into TWO parts. Roll each into rectangle. Spread with Poppy Seed Filling. Roll up each rectangle like a jelly roll. Pinch seams to make edges secure. Place on greased baking sheet. Cover, let rise until doubled, about 45 minutes, brush with egg wash or cream. (I use evaporated milk to brush tops) I like to slash tops lightly about 1/4 inch deep and 2 inches apart all the way up the roll.
- BAKE: preheated oven 350 degree F. for about 45 to 50 minutes or until done. They should be a nice dark brown colour.
- FOR THE POPPY SEEDS: Stir HOT milk into GROUND poppy seeds, add the rest of the ingredients in the order listed. Stir until cool. Sometimes I like it sweeter so then I add liquid honey to taste. I also might add some ground prunes to the mixture. You may cook it for a 5 minutes on top of the stove if you wish but it is not necessary.
- Sometimes I buy ground poppies (NOT in a can) from the German deli. I still give them a good scalding several times to remove the bitterness and dust from the poppies. This is a delightful sweet dough. So good with only one egg. Do try this filling it is one of the best.
- Olga's recipe.
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