Sour cream cake with poppy seeds
Description
Perfectly pairs with tea and coffee. Beat egg yolks with sour cream and sugar until the sugar crystals completely dissolve. Sift flour and mix with baking powder. Gradually add the flour mixture into the creamed yolk mixture. Add washed poppy seeds to the dough and mix thoroughly. Grease a baking pan with butter and pour in the batter. Chop walnuts and sprinkle them over the surface of the dough. Bake at 200°C (390°F) for about 40 minutes, or until done. Once the cake is removed from the oven, brush the sides with warmed apricot jam and sprinkle with poppy seeds. Whip the sour cream and spread it over the top of the cake. Drain canned peach slices, cut them into pieces, and arrange them on top of the cake. Brush everything with warm jam. Finally, dust with powdered sugar. The cake is ready. Serve cooled or slightly warm.