POPPY CAKE WITH PERSIMMONS

Ingredients

Poppy Biscuit

3 eggs (large) - 168 grams (5.93 ounces)
130 grams (4.60 ounces) yogurt
165 grams (5.80 ounces) sugar
210 grams (7.40 ounces) all-purpose flour
7 grams (0.25 ounces) baking powder
90 grams (3.15 ounces) vegetable oil (olive or sunflower)
25 grams (0.90 ounces) poppy seeds

Mousse

4 grams (0.15 ounces) gelatin
20 grams (0.70 ounces) water
110 grams (3.90 ounces) persimmon (peeled)
25 grams (0.90 ounces) sugar
90 grams (3.15 ounces) cream (30-35% fat)

Custard

500 grams (17.65 ounces) cream cheese
100 grams (3.55 ounces) cream (30-35% fat)
65 grams (2.30 ounces) powdered sugar (or to taste)

Equipment

Mixer
A good quality mixer will help you whip the eggs and yogurt for a smooth, airy texture. Don't skimp on this one—it's vital for a fluffy biscuit.
Sifter
Ensure there are no lumps in your flour by using a sifter. This step is essential for a smooth consistency in your batter.
Baking Tin (6.3 to 6.8 inches)
Use a baking tin within this size range to get the perfect height and consistency for your biscuit. Line it with foil to make cleanup easier.
Silicone Spatula
This tool is great for folding ingredients together delicately, especially when mixing the mousse components to maintain its light texture.
Cling Film
An essential for wrapping your mousse-filled rings, making sure your dessert keeps its shape during the freezing process.
Food Processor or Blender
Needed to puree the persimmons to a nice, smooth consistency. Make sure it's capable of handling fruit purées without leaving chunks.

Instructions

Step 1

1. **Poppy Biscuit**: Preheat the oven to 340°F (170°C). In a mixing bowl, combine 3 eggs, 130 grams of yogurt, and 165 grams of sugar. Whip for 1-2 minutes with a mixer until well-blended. Tip: Ensure the eggs are at room temperature for better volume.

Step 2

2. Sift 210 grams of flour and 7 grams of baking powder into the mixture. Mix again until the batter is smooth. Tip: Sifting helps incorporate air and remove lumps.

Step 3

3. Add 90 grams of vegetable oil and mix until combined. Finally, fold in 25 grams of poppy seeds. Tip: Grinding poppy seeds in a coffee grinder intensifies their flavor.

Step 4

4. Pour the batter into a 6.3 to 6.8-inch baking pan lined with parchment paper. Cover with foil and bake for 40-50 minutes, then remove the foil and continue baking until a skewer comes out dry, approximately 80-90 minutes. Tip: To ensure even baking, rotate the pan halfway through.

Step 5

5. Wrap the baked biscuit in plastic wrap and refrigerate overnight or for at least 5 hours. Tip: Chilling helps set the structure and makes it easier to cut.

Step 6

6. **Mousse**: Soak 4 grams of gelatin in 20 grams of water. Let it bloom for about 5 minutes. Tip: Ensure all gelatin granules are immersed in water.

Step 7

7. Blend 110 grams of peeled persimmon and 25 grams of sugar to a smooth puree. Tip: Adding a small squeeze of lemon juice can enhance the flavor.

Step 8

8. In a separate bowl, whip 90 grams of cold cream to soft peaks. Tip: Use a chilled bowl and beaters for best results.

Step 9

9. Heat the gelatin mixture until fully dissolved and then mix into the persimmon puree. Gently fold in the whipped cream using a silicone spatula. Tip: Fold the cream gently to maintain its airy texture.

Step 10

10. Pour the mousse into a 5.5-inch ring mold wrapped in cling film and freeze until set.

Step 11

11. **Custard**: In a mixer bowl, combine 500 grams of cream cheese, 100 grams of cream, and 65 grams of powdered sugar. Mix on medium speed, then increase to high speed and mix for 1-2 minutes until smooth and stable. Tip: Stop occasionally to scrape down the sides of the bowl for even mixing.

Servings

Serving this poppy seed mousse pastry can be a delightful affair. Cut a hefty slice and place it elegantly onto a dessert plate, allowing the different layers of biscuit, mousse, and custard to shine. Pair it with a dollop of freshly whipped cream and a sprinkle of poppy seeds for a professional finish. To add a pop of color and a hint of extra flavor, garnish with thin slices of fresh persimmon and a sprig of mint. It's a visual feast! Want to take it to the next level? Serve alongside a chilled glass of dessert wine or a warm cup of herbal tea. These pairings complement the rich and creamy flavors while cleansing the palate between bites. If setting up a dessert table, ensure the pastry is the centerpiece, flanked by smaller, simple treats to balance the attention. For a festive touch, consider decorating with edible flowers or a light dust of powdered sugar. These small details can turn a simple serving into an Instagram-worthy moment!

Variations

To make this scrumptious pastry gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking powder is also gluten-free. For a vegan version, you'll need to make some swaps: Use a plant-based yogurt and replace the eggs with a commercial egg replacer or a homemade flaxseed substitute (1 tablespoon ground flax mixed with 3 tablespoons water per egg). For the mousse, opt for agar-agar instead of gelatin and use coconut cream instead of dairy cream. In the custard, swap the cream cheese for a dairy-free alternative, and use coconut cream instead of heavy cream. The result will be just as delightful and inclusive for all your guests!

Faq

Why is my biscuit not rising properly?
Make sure you're beating the eggs, yogurt, and sugar long enough to incorporate enough air, and sift your flour to avoid dense batter. Be cautious not to open the oven early, which can cause the biscuit to collapse.
Can I prepare any components ahead of time?
Yes, the poppy seed biscuit can be made a day ahead and kept in the fridge wrapped in plastic wrap. The mousse can also be prepared and frozen in advance.
How can I ensure my mousse sets properly?
Make sure you fully dissolve the gelatin in water before adding to the persimmon puree. Also, the mousse needs enough time in the freezer to set firm before assembling the pastry.
My custard is too runny—what can I do?
Ensure you whip it long enough for it to achieve a stable, smooth texture. If it’s still runny, try adding a bit more powdered sugar to help it firm up.
Can I use a different fruit for the mousse?
Absolutely! Feel free to experiment with other fruits like mango, berries, or even tangy citrus for a different flavor profile.
How can I get the best texture for my poppy seed biscuit?
Grind the poppy seeds lightly in a coffee grinder before adding them to the batter. This enhances the texture and releases more flavor.