Poor Jew Cake
8 servings
105 minutes
The 'Poor Jew' cake is a wonderful dessert that combines rich flavors from simple ingredients. Its name refers to the modesty of the products, but the taste rivals that of exquisite pastries. The base of the cake consists of airy layers made from sour cream dough, giving it tenderness. The filling includes poppy seeds, prunes, raisins, and walnuts, creating a harmony of sweetness and slight bitterness. A cream made from boiled condensed milk and butter soaks into the layers, making the dessert soft and rich. This cake is popular for its simplicity and accessibility, yet its flavor is a true revelation. It is perfect for family tea gatherings or cozy evenings, offering the warmth of traditional recipes and the charm of homemade baking.
1
Soak poppy seeds, prunes, and raisins in hot water for 30 minutes.
- Raisins: 50 g
- Pitted prunes: 30 g
- Poppy seeds: 50 g
2
After some time, strain the poppy seeds and squeeze them. Chop the prunes finely. If desired, honey can be added to the poppy mixture.
- Poppy seeds: 50 g
- Pitted prunes: 30 g
3
Dry the walnuts in the oven.
- Walnuts: 20 g
4
The same recipe is used for all three layers.
5
Whisk the egg with half a cup of sugar until smooth.
- Chicken egg: 3 pieces
- Sugar: 1.5 glass
6
While continuously stirring, add half a cup of sour cream.
- Sour cream 10%: 300 g
7
Mix half a glass of flour with a teaspoon of baking powder and gradually add it to the sour cream mixture. Knead carefully, thoroughly breaking up all lumps.
- Wheat flour: 1.5 glass
- Baking powder (raising agent): 3 teaspoons
8
When the dough acquires an elastic, sour cream-like texture, add the filling. For example, walnuts with prunes, or raisins, or poppy seeds.
- Walnuts: 20 g
- Pitted prunes: 30 g
- Raisins: 50 g
- Poppy seeds: 50 g
9
Grease a round, wide, and low form and pour the dough into it.
- Butter: 100 g
10
Each layer is baked separately in a preheated oven at 180°C for about 20-30 minutes. Check readiness with a toothpick.
11
After preparing all the layers, leave them to cool.
12
To prepare the cream, melt the butter in a water bath and mix it with condensed milk. Whip until smooth.
- Butter: 100 g
- Dulce de leche (boiled condensed milk): 1 jar
13
Combine three layers, spreading cream well on each.
14
Spread the remaining cream on the top and sides. Decorate with nuts, chocolate crumbs, or any other ingredients.
- Walnuts: 20 g
15
Let it soak in the refrigerator for 6-8 hours.