Jewish cake
Description
Perfectly pairs with tea and coffee. Many have tried this Jewish cake—it's very tasty yet simple. The secret lies in preparing tender layers with sour cream, combined with walnuts, poppy seeds, and raisins. When sliced, the cake looks stunning, with different layers complementing each other in flavor and making the cake truly special. You'll need three eggs, sour cream, flour, baking soda (activated with vinegar), and various fillings for three layers. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
We need to make three layers in total. For one layer, mix half a cup of sour cream, one egg, and half a cup of sugar.
- 3
Step 3
Stir.
- 4
Step 4
Add half a teaspoon of baking soda, neutralized with vinegar.
- 5
Step 5
Then add half a cup of flour.
- 6
Step 6
Add raisins (or poppy seeds, or cocoa. I made three different layers: with poppy seeds, nuts, and raisins). Mix the batter. Pour in the melted butter. Transfer the prepared batter into a baking pan and place in the oven preheated to 180-190°C.
- 7
Step 7
Bake until done, which can be checked with a toothpick: if it comes out dry after inserting, the cake is ready.
- 8
Step 8
Also bake poppy seed and nut (or cocoa) layers.
- 9
Step 9
From the cooled cake layers, cut out layers for the future cake in the shape of a ball. If you don't have time to bother with decorating, you can simply stack the layers on top of each other. Optionally, you can soak the layers with syrup. I spread my layers with regular sour cream frosting mixed with condensed milk. Sometimes I use just boiled condensed milk, without sour cream.
- 10
Step 10
Trim the edges of the cake to make it even. You can decorate the cake with ready-made fondant and pastry syringes with icing to write inscriptions.
- 11
Step 11
In my case, the cake was decorated as a bag of gold. It all depends on your imagination! Let the finished cake chill in the refrigerator, then it will become even more delicious.