Dive into the delightful world of Japanese Makowiec, a unique twist on a traditional Polish dessert that blends the richness of poppy seeds with the lightness of whipped egg whites. This dessert is perfect for those who appreciate a blend of textures and flavors. Featuring a base saturated with hot milk and poppy seeds, enriched with melted butter, sugar, and semolina, and combined with grated apples and a mix of nuts and cranberries, this treat is both hearty and delectable. Topped with a luscious white chocolate glaze, it’s a must-try dessert that promises to impress!
Why You’ll Love This:
Japanese Makowiec offers a rich, multi-textured experience that is both satisfying and surprisingly light. The poppy seeds provide a nutty flavor that is beautifully complemented by the sweetness of the apples and the crunch of the nuts. The fluffy texture, thanks to the whipped egg whites, makes this cake wonderfully light. This dessert is not only a joy to eat but also a feast for the eyes, making it a perfect centerpiece for celebrations and family gatherings.
Perfect Occasion:
This dessert is ideal for any occasion that calls for a special treat. Whether it’s a festive holiday dinner, a family reunion, or a casual get-together with friends, Japanese Makowiec is sure to be a crowd-pleaser. It’s also perfect for afternoon tea or coffee breaks, providing a luxurious complement to your favorite beverage.
Decoration Tips:
For an elegant presentation, drizzle the white chocolate over the top in a decorative pattern. Sprinkle some crushed nuts or a light dusting of powdered sugar to enhance its visual appeal. Garnish with a few dried cranberries or a sprinkle of poppy seeds to hint at the delicious filling inside.
Ingredients:
- 500g ground poppy seeds
- 1 liter hot milk
- 200g melted butter
- 4 eggs, separated
- 1 cup sugar
- 1/2 cup semolina
- 3 grated apples
- 1 cup chopped mixed nuts (walnuts, hazelnuts) and cranberries
- Vanilla sugar
- White chocolate for glazing
Method:
- Prepare Poppy Seed Mixture: Pour hot milk over the ground poppy seeds and let sit for 30 minutes. Drain any excess milk if necessary. Stir in the sugar until well combined. Mix in the semolina, chopped nuts and cranberries, melted butter, egg yolks, and grated apples.
- Whip Egg Whites: In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the whipped egg whites into the poppy seed mixture to maintain airiness.
- Bake: Line a 25×35 cm baking dish with biscuits. Transfer the poppy seed mixture into the dish and smooth the top. Bake in a preheated oven at 180°C (356°F) for 45-50 minutes.
- Glaze and Serve: Once cooled, glaze with melted white chocolate. Allow the chocolate to set before slicing.
Enjoy this exquisite Japanese Makowiec, a dessert that beautifully combines traditional ingredients with a fluffy, light texture, making each bite a delightful experience!
