Jump to Recipe
Lithuanian šimtalapis is a layered poppy seed cake made from eight thin sour cream pastry sheets, stacked with a honeyed poppy filling and chilled until the layers turn tender. The name roughly translates to hundred leaves, and the thin sheets are the whole point.
There’s something quiet about slicing into it. Dark filling in tight stripes. A crumb that cuts clean.
My first attempt came out like crackers because I rolled the dough too thick. Aim for 1.5 mm, about the thickness of two credit cards stacked.
Poppy seeds run through Lithuanian baking, from sweet rolls to Christmas Eve poppy milk. Here they get a little honey and lemon zest. Most of the time is hands-off chilling.
Why You’ll Love This Recipe
- Eight crisp sheets soften into tender, sliceable layers overnight
- Sheets and filling can be made a day or two ahead
- Honey and lemon zest keep the poppy filling from tasting flat
- Pantry staples and basic tools, no mixer needed
Ingredient Notes
- ground poppy seeds: Look for ground poppy seeds in the baking aisle or an Eastern European shop. If you only find whole seeds, grind them in small batches in a spice grinder until they look like damp dark sand.
- sour cream: Use full-fat sour cream at about 20% fat. Low-fat versions make a stickier dough and a runnier topping.
- honey: A mild honey like acacia or clover lets the poppy flavor lead. Dark buckwheat honey works too, but it tastes stronger.
- unsalted butter: Keep the dough butter cold so the sheets bake up tender and not greasy. Salted butter works if you drop the salt to a pinch.
Layered Lithuanian Šimtalapis Poppy Seed Cake with Honey
Ingredients
Method
- Whisk the flour, baking powder, salt and 50 g sugar in a 28 cm / 11-inch mixing bowl. Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs with a few pea-size bits left.
- Stir in the sour cream and egg yolks with a fork, then knead on the counter for about 1 minute until the dough is smooth and just holds together. Divide into 8 pieces of about 100 g each, flatten into rectangles, wrap and chill for 30 minutes.
- While the dough chills, bring the milk, 50 g sugar, honey and 40 g butter to a gentle simmer in a 2-quart / 1.9 L saucepan, stirring until the butter melts. Stir in the poppy seeds and cook over medium-low heat for 8 to 10 minutes, stirring often, until the mixture is a thick paste that leaves a trail when you drag the spoon through it.
- Take the pan off the heat and stir in the lemon zest and vanilla. Let the filling cool to lukewarm, about 20 minutes.
- Heat the oven to 190 C / 375 F with racks in the upper and lower thirds. Cut parchment to fit two 33 x 46 cm / 13 x 18 inch baking sheets.
- Roll one dough piece on a lightly floured parchment sheet to a 20 x 30 cm / 8 x 12 inch rectangle, about 1.5 mm thick. Prick it all over with a fork. Roll a second piece beside it on the same parchment with a small gap, then slide the parchment onto a baking sheet. Repeat for the second tray, keeping the remaining 4 pieces in the fridge.
- Bake both trays for 10 minutes, swapping their positions halfway, until the sheets are pale gold with slightly darker edges. Roll the remaining 4 pieces on fresh parchment while the first batch bakes, then bake them the same way once the first sheets are lifted off the trays.
- Slide the baked sheets onto a rack and cool for 5 minutes. Trim ragged edges with a sharp knife so the sheets stack evenly.
- Set one sheet on a board or flat serving platter and spread about 80 g (4 tbsp) of poppy filling over it, right to the edges. Repeat with 6 more sheets, pressing each one down gently. Finish with the eighth sheet.
- Stir the sour cream and powdered sugar together and spread it over the top sheet. Cover loosely and refrigerate for at least 6 hours.
- Cut with a serrated knife in a gentle sawing motion into 12 slices, each about 5 x 10 cm, wiping the blade between cuts. Serve chilled or after 20 minutes at room temperature.
Notes
- Weigh each dough piece at about 100 g so every sheet bakes in the same 10 minutes.
- Chill the assembled cake at least 6 hours so the sheets absorb moisture and soften.
- Spread the filling right to the edges, or the corners stay dry and crisp.
- Buy ground poppy seeds, or grind whole seeds in small batches until they look like damp dark sand.
Tips for Success
- Roll the dough to about 1.5 mm, roughly two credit cards stacked, so the sheets soften fully while the cake chills.
- Prick every sheet all over with a fork so steam escapes and the pastry bakes flat instead of puffing.
- Keep the unrolled dough pieces in the fridge while you work, because warm butter makes the dough sticky and tears the sheets.
- Cool the poppy filling to lukewarm before spreading, since hot filling softens the sheets and they tear when you stack them.
- Slice with a serrated knife in a gentle sawing motion, wiping the blade between cuts to keep the stripes clean.
Variations
- Stir 60 g raisins or chopped dried apricots, soaked in hot water for 10 minutes and drained, into the filling for chewier bites.
- Swap the sour cream topping for 150 g cream cheese beaten with 40 g powdered sugar for a firmer, tangier finish.
- Use orange zest instead of lemon and add 1/4 tsp ground cinnamon to the poppy filling for a warmer flavor.
Storage and Reheating
Šimtalapis keeps in an airtight container in the refrigerator for 4 days. The layers keep softening, so slices on day 2 and day 3 cut the cleanest.
It doesn’t need reheating. Take a slice out 20 minutes before serving so the butter in the layers loosens a little. Cold from the fridge, it tastes denser and less sweet.
For make-ahead, bake the sheets up to 2 days early and keep them flat in an airtight container at room temperature. The poppy filling holds 3 days in the fridge, so let it come to room temperature before spreading. Assemble the cake at least 6 hours before you plan to serve it.
Serving Suggestions
Serve šimtalapis in slices about 5 x 10 cm, cold or cool, with strong black tea or unsweetened coffee. The filling is sweet and dense, so small slices go a long way.
A few sour cherries, red currants or fresh raspberries on the side cut the richness. A light dusting of powdered sugar over the sour cream topping looks nice if you’re taking it to a gathering.
FAQ
Why is my šimtalapis still crisp after chilling overnight?
The sheets were most likely rolled thicker than 1.5 mm, about two credit cards stacked. Thin sheets soak up moisture from the poppy filling and sour cream and turn tender in at least 6 hours. Thicker ones stay crackery, so give the cake another 12 hours under a cover before cutting.
Can I use whole poppy seeds instead of ground poppy seeds in šimtalapis?
Yes, but grind them first. Whole seeds stay crunchy and won’t bind into a spreadable paste. Pulse 200 g in a clean spice or coffee grinder in small batches for 20 to 30 seconds, until they look like damp dark sand, then cook them in the milk as written.
Can I bake the šimtalapis sheets a day ahead?
Yes, bake them up to 2 days ahead and keep them flat in an airtight container at room temperature. The poppy filling holds for 3 days in the fridge. Assemble the cake at least 6 hours before serving, because the layers need that time to absorb moisture and soften.
What goes well with šimtalapis poppy seed cake?
Strong black tea or unsweetened coffee works best, since the filling is sweet and dense. Tart fruit helps too, like sour cherries, red currants or a few fresh raspberries on the side. Keep the slices to about 5 x 10 cm, since the cake is rich.
How do I make šimtalapis dairy free?
Swap the butter for firm dairy-free baking sticks, the sour cream for a thick unsweetened plant-based sour cream, and the milk for oat or soy milk. The topping will be a little looser, so chill the cake the full 6 hours. The egg yolks stay, so it isn’t vegan.
What is the difference between šimtalapis and Napoleon cake?
Both are stacks of thin baked pastry sheets, but the filling differs. Šimtalapis, roughly hundred leaves in Lithuanian, is often filled with poppy seed paste, as in this version. Napoleon cake is usually layered with custard cream. Both rely on a long chill to soften the crisp sheets.
Related recipes
- Suksessterte: Norway’s Layered Almond Success Cake
- No-Bake Oblatne Wafer Cake with Walnut-Cocoa Filling
