This traditional Romanian cake is a true delight: soft poppy seed layers combined with a silky vanilla cream. It’s aromatic, creamy, and loved by everyone — perfect for family gatherings, celebrations, or simply when you want something special. 🍰✨
Ingredients for the Cake Layers
- 6 eggs
- 180 g sugar
- 180 g flour
- 100 g poppy seeds
- 1 pinch of salt
- 1 teaspoon vanilla extract
Ingredients for the Vanilla Cream
- 500 ml milk
- 6 egg yolks
- 150 g sugar
- 60 g cornstarch
- 1 vanilla bean (or 2 teaspoons vanilla extract)
- 1 pinch of salt
- 250 g butter (softened)
How to Prepare the Cake
For the layers:
- Preheat the oven to 180°C (350°F).
- Beat the eggs with the sugar until you get a thick, pale foam.
- Gently fold in the flour, poppy seeds, salt, and vanilla extract using a spatula (fold from bottom to top to keep the air in the mixture).
- Pour the batter into a baking tray lined with parchment paper.
- Bake for about 20 minutes. Let it cool completely, then cut into two or three layers.
For the vanilla cream:
- In a bowl, whisk the egg yolks with the sugar and cornstarch until smooth.
- Add the milk and the seeds from the vanilla bean (or vanilla extract).
- Cook over low heat, stirring constantly, until the cream thickens.
- Remove from heat and let it cool slightly.
- Add the softened butter and mix until the cream becomes silky and shiny.
Assembly:
- Spread a generous layer of cream on the first cake layer.
- Cover with the second layer and repeat.
- Decorate the top with powdered sugar, chocolate glaze, or more cream.
- Refrigerate for at least 3 hours before serving so the flavors meld beautifully.
Tips for Success
- For a more intense poppy flavor, use ground poppy seeds.
- For an even smoother cream, use a hand mixer at the end.
- The cake keeps well in the refrigerator for 3–4 days.
Conclusion
This poppy seed cake with vanilla cream is a classic Romanian dessert that never fails to impress. Creamy, aromatic, and full of flavor — it truly conquers the whole family!
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