Cake with sour cream cake with poppy seeds, layered with cream cheese and whipped cream, will certainly become the pearl of your celebration.
Pick your recipe
You will need
- For shortcakes:
- - 190 g flour;
- - 1 tsp soda (pay off);
- - 3 eggs;
- - 2 tbsp melted butter;
- - 300 g of sugar;
- - 360 ml of 20% sour cream;
- - 50 g of poppy seeds.
- For cream:
- - 250 g cream cheese (Philadelphia);
- - 150 g of powdered sugar;
- - 200 ml of 35% cream.
- Walnuts for decoration.
Instruction manual
1
Steam poppy with boiling water and leave for 10 minutes. Put the oven at 190 degrees.
2
Beat eggs for 5 minutes with the addition of sugar: a lush mass should be obtained, and the sugar should completely dissolve. Add melted and slightly cooled oil and sour cream and beat again.
3
Add flour and soda to the egg mixture, quenched with lemon juice (or vinegar). Mix gently with a spatula movement from the edges to the center. Drain the poppy seeds and add to the dough. Divide the dough into 3 parts and bake the cakes (you can bake one cake on a large baking sheet and then just cut it into 3 parts). Cool them completely, but for now prepare the cream.
4
Beat chilled cream. Separately, using a mixer, grind cream cheese with powdered sugar. Gently mix the cheese and cream and layered with the resulting cream cakes. They also cover the sides and top of the cake.
5
Chop walnuts into small crumbs. Sprinkle the top and sides of the cake and refrigerate for the night.