Walnuts and raisins poppy cake

8 servings
2 hours 30 min

Let's make the ingredients for the cake on the list. You need to bake three biscuit cakes with different additives. If desired, you can make biscuit dough from all the ingredients, and then divide it into three parts and add different additives to each of them: poppy, raisins and walnuts. Or immediately divide the ingredients into three parts, from each to make a dough with a filler.

We will prepare fillers for cakes in advance: poppy, raisins and walnuts. I put my walnuts in refractory dishes and dry them in a microwave or in the oven. Let the nuts cool and crisp and grind using a rolling pin or blender into small pieces or crumbs, who like it as much as possible.

Rinse the raisins thoroughly under running water, pour boiling water and leave for 15 minutes to swell well. Then we drain the water, dry the raisins on a paper towel.

You also need to wash the poppy to remove dust and dirt, fill it with boiling water, leave it for 5 minutes so that the poppy swells. Then we throw the poppy on gauze or strainer so that all the glass liquid. We rub the poppy in a mortar with a pestle so that it becomes softer and tender.

Let's make biscuit dough. Drive a chicken egg into a deep bowl or bowl of a blender, add 50 g of sugar and beat with a blender or whisk until thick foam is obtained.

Then add a pinch of baking powder and 50 g of sifted wheat flour, gently spoon the dough so that it does not settle. Add prepared walnuts.

Put the biscuit dough in a butter-lubricated form. Heat the oven to 180 degrees. We bake the biscuit for about 25 minutes, check our readiness with a wooden toothpick.

In a similar way, we make dough for the other two cakes, only changing additives: prepared raisins and poppy filling.

While the biscuit cakes cool, make cake cream.

Sour cream (it is better to take a high percentage of fat content) is beaten with sugar and vanillin until a thick homogeneous mass is obtained. Let the cream cool a little in the fridge.

Grease the cakes with cream and stack in any sequence. Lubricate top and sides with sour cream.

Let the cake cool well in the refrigerator and sprinkle with grated chocolate or decorate otherwise.

Have a nice tea party!