Natasha's classic soviet cake

10 servings
12 hours

How to make Natasha's classic Soviet cake? Prepare the products. In the cake & quot; Natasha & quot; three cakes with different fillers: nuts, poppy and raisins. Any nuts are suitable, I took walnuts. Choose raisins without seeds. It is better to take sour cream with a fat content of 20%.

Dough for cakes can be mixed immediately from all products, and then divided into three equal parts and each add its own filler. I like the second option: knead the dough for each cake separately, and while one cake is baked, knead the dough for the next. For one cake, pour 100 grams of sugar and one egg into a bowl. Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria.

Whisk the egg with the sugar until fluffy, light. Add 100 grams of sour cream, a pinch of salt and 0. 5 teaspoons of soda. Mix the mass well.

Then add 100 grams of sifted flour, gently mix the dough with a silicone spatula. It is important to sift through the flour to saturate it with oxygen. Then the pastry will turn out to be airy and will rise well when baking.

Add 0. 5 cups of pastry poppy to the first portion of the dough. Pour the dough into a baking tin lined with parchment paper and place the cake to bake in the oven for 15-20 minutes at 200 degrees. Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe.

While the first cake is baking, knead the dough for the second cake, repeating steps 2-4. Grind the nuts, but not to crumbs, let them remain medium pieces. Toast them lightly in a dry frying pan. Add the nuts to the dough. Also send the bark to the oven next for the poppy bark.

Similarly, prepare the dough for the last cake, only add 0. 5 cups of raisins to it, which must first be steamed in boiling water. How to steam raisins? Cover the well-washed raisins with hot water and leave for 10-15 minutes. During this time, it will become soft. Drain and dry with paper towels.

Bake all three cakes and let them cool completely.

Make the cream. In the classic version of the cake & quot; Natasha & quot; sour cream is used. How to make a cream? For sour cream, take the fattest sour cream, the fatter it is, the thicker and more airy the cream will be.

Whisk the sour cream well with the sugar until the sugar has completely dissolved. Add the vanillin (to taste). A very small amount of it will be enough, at the tip of the knife, otherwise it will be bitter.

Collect the cake. To keep the cake even and neat, it is better to collect it in a detachable form. Cover the sides of the mold with a special acetate film. If there is no such film, it doesn't matter! I use a cut plastic document folder instead. If you don't have a detachable shape, collect the cake simply on a plate, it will still work out delicious. Put the cake and cream in the mold one by one.

Leave the cake to infuse directly in the form for 8 hours, or better for the whole night. In the morning, remove the split mold and remove the film. Decorate the finished cake as you like. You can completely coat the sides and top with sour cream and sprinkle with crushed walnuts. This is the easiest design option. Below is my design option. Steps 13 to 18 are optional.

I used butter cream to decorate the top of the cake. For butter cream, take the softened butter. To make it soft, take it out of the refrigerator in advance.

Beat the oil for 5 minutes with a mixer at high speed. Gradually pour in the condensed milk, continuing to beat the cream. Choose quality, proven condensed milk. Without vegetable fats and dietary supplements. The composition should contain only two ingredients: milk and sugar. The taste and quality of the finished cream will ultimately depend on the quality of the condensed milk.

The cream should be smooth and shiny. If you immediately add condensed milk, then the oil can be delaminated and the cream will be with grains.

Sprinkle the sides of the cake with crushed walnut. Transfer the butter cream to a pastry bag and use different nozzles (I have a small open star and a large closed star) to decorate the top of the cake. Already beautiful, you can leave it anyway.

If you have strawberry berries, spread them over a mesh of cream. Instead of strawberries, you can take any berries or halves of walnut. It will turn out very beautiful.

Cut by the cake & quot; Natasha & quot; it looks very spectacular! Enjoy your meal!