Three-layer cake with nuts, raisins and poppy seeds
12 servings
120 minutes
The three-layer cake with nuts, raisins, and poppy seeds is a delightful treat from German cuisine, known for its rich flavor and texture. Each layer has its unique note: nuts add a crunchy depth, raisins provide sweet juiciness, and poppy seeds offer a subtle spicy mystery. The milk and egg-based cream makes the dessert tender and airy. This cake not only delights the palate but also has a festive character, prepared for family celebrations.
1
For the layers, mix 100 grams of sugar with 1 egg. Add 100 grams of sour cream, 100 grams of flour, a pinch of salt, baking soda with vinegar, and 100 grams of crushed nuts. Mix everything well. Pour the batter into a baking paper-lined form. Bake at 180 degrees for about 25-30 minutes. Check readiness with a toothpick. The next layer is made similarly to the first, but instead of nuts, add 100 grams of pre-soaked raisins. In the third layer, add pre-soaked poppy seeds. Cut the finished layers lengthwise.
- Sugar: 300 g
- Chicken egg: 3 pieces
- Sour cream: 300 g
- Wheat flour: 300 g
- Salt: to taste
- Baking soda reacted with acid: 0.5 teaspoon
- Nuts: 100 g
- Sugar: 300 g
- Chicken egg: 3 pieces
- Sour cream: 300 g
- Wheat flour: 300 g
- Salt: to taste
- Baking soda reacted with acid: 0.5 teaspoon
- Raisins: 100 g
- Sugar: 300 g
- Chicken egg: 3 pieces
- Sour cream: 300 g
- Wheat flour: 300 g
- Salt: to taste
- Baking soda reacted with acid: 0.5 teaspoon
- Poppy seeds: 100 g
2
For the custard, mix 2 eggs with 75 grams of sugar and 2 tablespoons of flour, add 2.5 tablespoons of milk, and mix thoroughly. Pour the resulting mixture into slightly heated milk (250 ml), bring to a boil, and cook on low heat until thickened. Then add butter and, if desired, whip with a mixer for a fluffier texture.
- Chicken egg: 3 pieces
- Sugar: 300 g
- Wheat flour: 300 g
- Milk: 250 ml
- Milk: 250 ml
- Butter: 100 g
3
Cut the layers, generously spread with cream, and let them soak. It's better to leave it overnight.
