Sour cream cake with poppy seeds
Description
The recipe won’t take long. Note that sour cream can vary in thickness, so you may need a little more or less flour. Either way, add it in portions and mix well each time. It’s very important not to overwork the dough with flour so the layers stay soft. You can serve it with tea or coffee.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
In a bowl, mix soft butter and sugar.
- 3
Step 3
Add sour cream. Stir.
- 4
Step 4
Add 2/3 of the flour, baking powder, and poppy seeds.
- 5
Step 5
Start kneading with a spoon. Sprinkle in the remaining flour in batches. You may need more of it! The finished dough should be soft and slightly sticky to the hands.
- 6
Step 6
Dust the work surface with flour. Place the dough on it. Divide it into three parts.
- 7
Step 7
Roll out the layers from each portion on the flour-dusted surface. Lightly dust the tin or skillet with flour and place the layer on it. Prick it with a fork so bubbles do not form during baking. Bake in an oven preheated to 180 degrees for 20–25 minutes. Take your oven’s quirks into account.
- 8
Step 8
Cool the finished layers.
- 9
Step 9
While the cake layers cool, prepare the cream. Pour boiling water over the poppy seeds and leave for 10 minutes. Then drain through a fine sieve so the liquid runs off well.
- 10
Step 10
In a bowl, combine sour cream, sugar, and boiled condensed milk.
- 11
Step 11
Beat with a mixer until the sugar dissolves. Add the steeped poppy seeds and beat again. The cream is ready.
- 12
Step 12
Spread each cake layer generously with cream.
- 13
Step 13
Assemble the cake. Coat the sides with cream.
- 14
Step 14
Crush the cookies and decorate the top of the cake. Let the cake rest.
- 15
Step 15
Remove from the oven and serve warm or cooled.