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Poppy cake with sour cream

Cooking recipes / Top Picks / Homemade cakes

8 servings
1 hour

Wheat flour - 120 gr, Chicken eggs - 4 pcs., Food soda - 0.5 tea liters, Vinegar - 0.5 tea liters, Food poppy - 3 table liters, Sugar - 120 gr, Sugar - 40 gr, Sour cream - 300 gr, Vanillin - 2 gr

How to make a poppy cake with sour cream? Prepare the ingredients. If you do not use a ready-made poppy filling, which is sold in the store, but a regular poppy, then you need to wash it with water, then pour boiling water so that it steams and becomes soft and tender. We drain the water, dry the poppy filling. Eggs must be well chilled to beat well. To make biscuit, it is not necessary to separate yolks from proteins from eggs.

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

We pour in the prepared poppy.

Then add sifted flour combined with baking powder to the blender bowl or bowl with egg mixture. The baking powder can be replaced with a teaspoon of soda slaked with vinegar. Gently stir the dough with a spoon so that it does not settle much. It should turn out in consistency as thick sour cream.

The form in which we will bake biscuit, grease with butter, but only the bottom, the sides of the form do not need to grease, this prevents the rise of the biscuit. Alternatively, you can use parchment for baking. We divide the dough into two parts and bake two cakes. Bake the biscuit in a preheated oven up to 180 degrees for about 20 minutes each cake. We check our readiness with a wooden toothpick.

Take out the mold with the baked biscuit and, without taking it out of the mold, turn the mold upside down on the table, let the biscuit cool down like that. With this method, the biscuit will not settle.

We take out the cooled biscuit, cut out a circle of size along the plate, or simply cut off uneven edges. We don't need any trimmings for the cake. Although, if desired, you can make a sprinkle for cake from crumbs from trimmings. We prepare the cream. Beat sour cream with sugar and a pinch of vanillin. The cream is wet enough, so the biscuit does not require additional impregnation.

Lubricate the first cake with abundantly sour cream, cover with the second, also lubricate the cream on top and the sides of the cake. Top the cake with poppy. Leave the cake for a couple of hours in the fridge for soaking, ideally leave the cake overnight in the fridge.

Serve a poppy cake with sour cream for tea or coffee. Enjoy your meal!