Poppy poppy cake with sour cream

Step-by-step preparation

Cooking time: 1 hr

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 off the water and dry the poppy seed filling. The eggs must be well cooled so that they beat well. To prepare the sponge cake, it is not necessary to separate the yolks from the whites of the eggs.

2. STEP 2

   

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

3. STEP 3

   

   Add prepared poppy seeds.

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.

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 cake layers. Bake the sponge cake in a preheated oven at 180 degrees for about 20 minutes each cake. Check readiness with a wooden toothpick.

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.

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 don't need any scraps for the cake. Although, if you wish, you can make a topping for the cake from crumbs from the scraps. Prepare 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 impregnation.

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.

9. STEP 9

   

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

Comments on the recipe

Testomania

31.10.2023

4.8

To prepare poppy seed cake with sour cream, I prepared poppy seeds - poured boiling water over them and left for 10-15 minutes. The poppy seed turned out to be clean, without specks, and the water from it remained almost clear. Therefore, for me personally, this procedure turned out to be useless (or I was lucky with the quality of the poppy). For the cream I used very rich homemade sour cream. For the first time, my sour cream turned out thick and dense; it was whipped with a mixer like cream (previously I used store-bought sour cream). I assembled the cake in a ring, then placed it in the refrigerator to soak for 2 hours, then coated it with the remaining cream. I decorated it with crumbs; to do this, I crushed the top of the biscuit cut off, added a tablespoon of poppy seeds, and mixed well. The result was a very tasty poppy seed cake, with moist cake layers and a moderate amount of cream. Recipe for lovers of poppy seed pastries. Thanks to the author!

Milana

31.10.2023

4.5

My cake is ready! The taste is amazing!!! So poppy-poppy and pleasant sourness of sour cream. Snezhana, thanks for the recipe!!!!