Cake ("Stakannik")
Description
An 18 cm diameter pan is best for making this cake, as it will result in sufficiently tall layers that absorb the cream well. I recommend lightly roasting the peanuts beforehand—they will develop a completely different flavor. Don't forget to slice off the top layers with the skin; this helps the dough absorb the cream better, and you can use the leftover pieces for decoration. Cranberries can be replaced with raisins, dried apricots, prunes, or dates. Serve with tea or coffee.
Instructions
- 1
Step 1
1. For the dough, beat the eggs with sugar using a mixer until fluffy and white. Add sour cream, melted and slightly cooled butter, sifted flour, and baking powder. Divide the dough into three equal parts.
- 2
Step 2
2. Add poppy seeds to one part of the dough, chopped peanuts to the second part, and cranberries coated in flour to the third part. Bake the layers for 25-30 minutes in a preheated oven at 180 degrees. Let the layers cool completely, then trim off the small tops.
- 3
Step 3
3. Beat condensed milk at room temperature and butter at room temperature with a mixer until smooth. Assemble the cake: spread the cream between the cake layers, and cover the sides and top of the cake with cream.
- 4
Step 4
4. Grind the poppy seed and nut tops and sprinkle the sides of the cake with this crumb mixture. Decorate the top of the cake with chopped peanuts. Refrigerate the cake for 6 hours.