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.
Course Dessert
Cuisine Ukrainean
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
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.