Recipe: Butter Poppy Cake step by step with pictures | Handy.Recipes

Butter Poppy Cake

Cooked Butter Poppy Cake

Time to cook: 180 minutes

Total Servings: 24

Nutritional Value

Buttercream is delicious on its own. But I want to tell you about another version of this wonderful pastry and add a new and wonderful recipe to your collection! Butterkuchen mit Mohn (Butter cake with poppy seeds)! Enjoy, my Dears!

Author of the recipe

Ingredients for Buttercream Poppy Cake:


  • Milk - 300 ml
  • Yeast (fresh) - 20 g
  • Sugar - 80 g
  • Wheat flour / Flour - 650 g
  • Salt (half a teaspoon)
  • Chicken egg - 2 pcs
  • Butter - 80 g


  • Milk - 50 ml
  • Mac - 30 g
  • Salt (pinches)
  • Lemon peel - 1 teaspoon
  • Butter - 250 g
  • Powdered sugar - 80 g
  • Almonds (petals) - 75 g
  • Sugar - 50 g

How to cook poppy seed cake step by step with photos

Our Products! The butter needs to be soft, so take it out of the fridge and leave it at room temperature. The eggs also need to be at room temperature. So...

Heat approx. 300 ml of milk. The milk must be warm, not hot. Crumble the yeast into a bowl, mix with the sugar and 100 ml of milk until smooth.

Sift the flour (all of it) into a large bowl. Add the yeast mixture, salt, the rest of the milk and the eggs. Now we need a mixer or a kitchen machine with hook attachments. Knead the dough for 3 minutes until smooth.

Add diced soft butter and continue to knead the dough for 4-5 minutes.

This is how the dough should turn out! You do not need to add flour or knead the dough by hand - the mixer has done its job. We cover the dough with clingfilm and leave it in a warm place for 1.5 hours to rise.

For the filling, put milk (50 ml), poppy seeds, a pinch of salt, lemon zest and bring to a boil in a saucepan. Remove from heat and leave to cool.

Whip 250g of soft butter and powdered sugar for 5 minutes until creamy.

Add the cooled poppy seed filling, mix until smooth with a spatula.

Fill a pastry bag with the poppy seed and butter filling and leave at room temperature.

The dough is ready!

Line a standard 30*40 cm baking tray with baking paper. Do not knead or crumple the dough, but distribute it immediately onto the baking tray with your hands moistened with flour. Leave for another 30 minutes in a warm place to rise.

Now, dipping your index finger in the flour, make frequent deep dimples throughout the dough.

Using a pastry bag, fill the wells with the poppy-oil mixture.

Sprinkle the top of the future pie with almond petals and 50 grams of sugar. Put the pie on the second shelf of a preheated oven (200 degrees or 180 degrees F). with a fan) and bake for 20-25 minutes until golden.

Here comes our handsome ruddy pie!

We recommend to eat this cake warm, with whipped cream. So you don't have to wait for it to cool and enjoy this wonderful pastry!

I've tasted this pie both warm and cold - it's beautiful in either state!

In the break! Fluffy!

Bon appetit!!!

Nutritional Value:

Whole Dish:
6556 Calories
115.6 g
355.6 g
736.9 g
Per Serving:
273.2 Calories
4.8 g
14.8 g
30.7 g
368.3 Calories
6.5 g
20 g
41.4 g

Salt, Flour, Wheat Flour, Sugar, Butter, Eggs, Tender, Milk, Almonds, Poppyseed, Yeast, Baking, Cakes, Lemon Cider, Poppy, Powdered Butter, Pastry

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