https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Home
  • Ukrainian Cuisine
  • Makovo Vyshnevyi (Poppyseed Cake with Cherry Jelly)

Makovo Vyshnevyi (Poppyseed Cake with Cherry Jelly)

Posted on Apr 15th, 2022
by Chef's Pencil Staff
Categories:
  • Ukrainian Cuisine
Makovo Vyshnevyi

A masterful combination of sourish cherry jelly and sweetish, moist poppyseed mixture gives your tongue a pleasant, slightly tickling sensation.

Emphasized by a lightweight soft sponge, this taste is unlike anything you’ve tried before.

The cake just has everything Ukrainian dessert cuisine is famous for: tender milk chocolate on top, pretty poppyseeds dotting the sponge, bright red jelly for the texture, and hard cream for contrast. 

Makovo Vyshnevyi

Makovo-Vyshnevyi (Poppyseed Cake with Cherry Jelly)

Makovo-Vyshnevyi is so colorful, it reminds you of traditional Ukrainian embroidery, hence acquiring a symbolic meaning and conveying a sense of the national taste. This cake is a great first step to familiarize yourself with the Ukrainian dessert culture. Your guests will also love it – and that’s at the first sight and first bite.
5 from 1 vote
Print Recipe Pin Recipe
Course Dessert
Cuisine Ukrainean

Ingredients
 
 

For Sponge cake:

  • 5 eggs
  • 2 tsp yeast
  • 1 pinch salt
  • 2 tbsp hot water
  • 2 tsp vegetable oil
  • ½ lb  flour
  • ½ lb  sugar
  • 5 oz poppyseeds

For the Hard sauce:

  • 5 yolks
  • 5 oz sugar
  • 2 pints  milk
  • 1 pinch vanilla sugar
  • ½ lb dairy butter

For the Cherry jelly:

  • 1 ½ cup (12 oz)  water
  • 0,5 pint cherry juice
  • 9 oz frozen cherries
  • 2 packs cherry jelly

For the Topping:

  • 1 bar milk chocolate

Instructions
 

How to Make Makovo-Vyshnevyi:

  • Combine the yolks, vegetable oil, and hot water in a separate bowl. Stir thoroughly. 
  • Mix the flour and yeast. Sift the mixture. 
  • Gradually add the sugar to the whipped whites. Then add the yolk mixture. Stir carefully.
  • Add the flour mixture and poppyseeds. Mix thoroughly. Transfer the mixture to a baking sheet greased with dairy butter.
  • Bake the sponge cake for 35 minutes. 
  • Cool it and cut in half horizontally.

How to Make the Hard Sauce:

  • Combine the yolks, milk, sugar, and vanilla sugar. 
  • Boil the hard sauce and allow to cool. 
  • Mix the hard sauce with dairy butter and whip thoroughly.

How to Make the Cherry Jelly:

  • Bring the cherry juice to a boil. Add 2 packs of cherry jelly. Stir until the jelly dissolves completely. 
  • Add the cherries and wait until the jelly starts to thicken. 
  • Pour the jelly over one of the crusts. Place the cake in the fridge.
  • Grease the second crust with the prepared hard sauce. 
  • When the jelly has completely has set, put the crust over the hard sauce.
  • Top the poppy tart with melted milk chocolate and decorate with grated chocolate.
Tried this recipe?Let us know how it was!

Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

Best Gift Ideas For Chefs

Gifts for Professional Chefs
Gifts for Professional Chefs

Best 23 Grilling Gifts for BBQ Fanatics

Best Grilling Gifts

World Cuisines

African Recipes by Professional Chefs

African Recipes by Professional Chefs

American Recipes by Professional Chefs

American Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Austrian Recipes

Austrian Recipes

Belgian Recipes

Belgian Recipes

Brazilian Recipes

Brazilian Recipes

British Recipes

British Recipes

Bulgarian Recipes

Bulgarian Recipes

Canadian Recipes

Canadian Recipes

Caribbean Recipes

Caribbean Recipes

Chinese Recipes

Chinese Recipes

Colombian Recipes

Colombian Recipes

Continental

Continental

Croatian Recipes

Croatian Recipes

Cuban Recipes

Cuban Recipes

Czech Republic Cuisine

Czech Republic Cuisine

Danish Recipes

Danish Recipes

Dominican Recipes

Dominican Recipes

Dutch Recipes

Dutch Recipes

2022 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Chef's Pencil is part of the Amazon Associate Program and earns from qualifying purchases.