Poppy Seed Cake with Sour Cream

Very tender, juicy, incredibly tasty! For any occasion. Poppy cake with sour cream is obtained with a very light and well-soaked sponge cake, delicate, moderately sweet sour cream and a pleasant poppy taste. This cake will take its rightful place at any celebration.
cook time: 1h
Miles Denholm
Poppy Seed Cake with Sour Cream

Nutrition Facts (per serving)

277
Calories
13g
Fat
32g
Carbs
7g
Protein

Ingredients (8 portions)

For dough:

Sugar 120 g
Wheat flour 120 g
Vinegar 0.5 tsp
Chicken eggs 4 pc
Soda 0.5 tsp
Poppy food 3 tbsp

For cream:

Sugar 40 g
Vanillin 2 g
Sour cream 300 g

Recipe instructions

Step 1

Step 1
How to make poppy seed cake with sour cream? Prepare your ingredients. If for baking you do not use ready-made poppy seed filling, which is sold in the store, but ordinary poppy seeds, then you need to rinse it with water, then pour boiling water over it so that it steams and becomes soft and tender. Drain the water and dry the poppy seed filling. The eggs must be well chilled to beat well. To prepare a biscuit, it is not necessary to separate the yolks from the whites of eggs.

Step 2

Step 2
Beat the eggs with sugar in a blender until thick and strong foam.

Step 3

Step 3
Add prepared poppy seeds.

Step 4

Step 4
Then add the sifted flour combined with baking powder into the blender bowl or bowl with the egg mixture. Baking powder can be replaced with a teaspoon of soda slaked with vinegar. Gently mix the dough with a spoon so that it does not settle too much. It should have the consistency of thick sour cream.

Step 5

Step 5
We grease the mold in which we will bake the biscuit with butter, but only the bottom, the sides of the mold do not need to be greased, this prevents the biscuit from rising. Or you can use baking parchment. Divide the dough into two parts and bake two cakes. Bake the sponge cake in a preheated oven at 180 degrees for about 20 minutes each cake. Check readiness with a wooden toothpick.

Step 6

Step 6
We take out the mold with the baked sponge cake and, without removing it from the mold, turn the mold upside down on the table and let the sponge cake cool. With this method, the biscuit will not settle.

Step 7

Step 7
Take out the cooled biscuit, cut out a circle on a plate to the size you need, or simply cut off the uneven edges. We donʼt need any scraps for the cake. Although, if you wish, you can make a topping for the cake from crumbs from the scraps. Preparing the cream. Beat sour cream with sugar and a pinch of vanillin. The cream is quite moist, so the sponge cake does not require additional soaking.

Step 8

Step 8
Grease the first cake layer generously with sour cream, cover with the second one, and also coat the top and sides of the cake with cream. Sprinkle poppy seeds on top of the cake. Leave the cake in the refrigerator for a couple of hours to soak, ideally leave the cake in the refrigerator overnight.

Step 9

Step 9
Serve poppy seed cake with sour cream for tea or coffee. Bon appetit!

Additional rubrics

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