Bakery: Christmas Poppy Cake

Creme-de-la creme of all typical Polish Christmas cakes that includes yeast cake and ground poppy seed. It takes time and patience to wait for it to grow in a warm kitchen, under a linen cloth. It is not easy to make, but the flavor of success makes up for it. Try to follow the recipe, especially with the times that the cake has to be left aside and grow, and breathe. After baking, decorate it with a topping of your choice, mine are always with orange peel and icing. The cake stays fresh for a long time, as the poppy seed filling is moist and delicious, but frankly, it's so tasty that it wouldn't last more than three days, I grant that. And there are three medium-sized separate cakes out of this first recipe in Polish, available here and in English (for two rolls) here.

Bakery: Poppy-and-Cream Christmas Cake

It is a perfect cake for birthdays, but with the main ingredient being poppy seed, it is often called a Christmas cake. One things is for sure though - it's a unique, one of a kind, delicious cake that everyone likes. The addition of whipped cream makes it delicate and soft. Between the layers there is also cherry jam for the poppy seed layers to stay fresh and moist. For the recipe in Polish go here: Tort makowy.
The recipe is for the poppy layers only. Whipped cream is made with 30% or 36% sweet cream with the addition of three spoons of powdered sugar, blended or mixed together until it is not liquid anymore.
For the recipe in English go here, but take notice only of the ingredients for the poppy seed layers. This particular cake I made for the wedding anniversay of my parents, hence the heart in the middle, but here it marks the 100th post on the blog!