PREMIUM
@lekting
Difficulty: Medium
8 Serves
0.0
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Prep Time
1 h.
Cooking Time
50 min.
Serves
8
Difficulty
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About This Recipe
Poppy seed cake with sour cream frosting is a delicious dessert that you can easily prepare at home with our step-by-step recipe. The poppy seeds added to the batter give the sponge cake a pleasant aftertaste. And the cream made from rich sour cream well soaks the layers, making their flavor more intense. For baking the sponge cake, you can use a silicone, metal springform pan, or a culinary ring. It’s best to use a small diameter, around 18 cm. This way, the cake will turn out tall. The finished dessert can be decorated with cake crumbs, which is very simple—cut a thin golden crust from the top of the layer and crush it with a blender or just with your hands.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 8
Serves:
Flour - 140 g
Sugar - 120 g
Eggs - 4 pcs.
Poppy - 4 tbsp
Baking powder for the dough - 1 tsp
Sour cream - 300 g
Powdered sugar - 100 g
Vanilla sugar - 1 tsp
Nutrition Facts
Serves:
🥓
Fat
107г
🍚
Carbohydrates
338г
🥩
Protein
60г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Preheat oven to 180°C. Place a rack on the middle level. Grease a 16-18 cm ovenproof dish with butter. Sprinkle the bottom and sides of the pan with flour and shake off any excess.
Step 2
Break the eggs into a large bowl and add the sugar. Beat the egg mixture with a mixer until fluffy, 5-7 minutes. Long beating will add air to the mixture, and the cakes will turn out fluffy.
Step 3
Sift flour and baking powder through a fine sieve. Pour the flour mixture into the bowl with the beaten eggs and quickly mix with a mixer, 30 seconds. The dough should not be stirred for a long time, otherwise the airy texture of the sponge cake will be disrupted.
Step 4
Pour the batter into the prepared pan and bake on the middle rack of the oven for 30 minutes. To check for doneness, pierce the center of the biscuit with a wooden skewer - there should be no crumbs or raw dough left on it. If necessary, continue baking the crust for another 5-7 minutes. Transfer the cake to a wire rack and cool.
Step 5
Prepare the cream. In a large bowl, combine sour cream with powdered sugar and vanilla sugar. Beat the cream with a mixer until the powdered sugar is completely dissolved, 1-2 minutes.
Step 6
Cut the cooled cake into thicknesses, horizontally, into two equal parts. Place the bottom half on a plate and spread generously with sour cream. Place the second part of the sponge cake on top and brush the top and sides with the remaining cream. Refrigerate the cake for at least 1 hour.
Enjoy your meal!
Follow the instructions step by step