No-bake poppy seed cake with jam

Tip: tap a step to mark it as done.

1. Place the whole poppy seeds in a fine-mesh strainer, pour boiling water over them, let drain thoroughly, and grind.

2. Beat the butter or solid vegetable shortening with the powdered sugar until light and fluffy. Stir in the poppy seeds, ground walnuts, rum, and grated zest of half a lemon or orange.

3. Arrange a layer of ladyfinger cookies in the bottom of a cake pan and spread with poppy seed cream. Depending on the size of the pan, repeat the layers once or twice more, then refrigerate the cake until set.

4. Turn out the chilled cake, spread with slightly warmed plum butter or orange jam, and pour the chocolate glaze over it. Serve with whipped cream.

Tip: Line the cake pan with plastic wrap, leaving an overhang around the edge so the chilled cake comes out in one piece and the cream does not stick to the bottom.

This recipe was translated from the Slovak original: Nepečená maková torta s piškótami a lekvárom