- 10
Ingredients
- Ingredients:
- 2 cups sour cream
- 2 cups granulated sugar
- 2 cups flour
- 4 eggs
- 1 cup poppy seeds
- 1 cup raisins
- 1 cup chopped nuts (walnuts or pecans work best)
- 2 tblsp. cocoa powder
- 4 tsp. baking soda
- 4 tblsp. Vinegar
- 500 g unsalted butter, room temperature
- 2 cans sweetened condensed milk (as is, or cooked**)
- 2 cups heavy whipping cream (at least 36% fat content)
- 2-3 tablespoons powdered sugar
- 1 tablespoon vanilla extract
Preparation
Step 1
Instructions
Turn the oven to 350F.
Apply some butter to the inside of the baking pan and dust with flour. Shake out the excess. Alternatively you can spray it with nonstick cooking spray. Set aside.
Mix 1 egg with ½ cup of sugar, add ½ cup sour cream, 1 teaspoon baking soda mixed with 1 tablespoon vinegar, ½ cup flour and ¾ cups poppy seeds. Mix everything thoroughly until smooth and creamy, then pour out into the baking pan. Bake until a toothpick inserted in the middle comes out clean.
2nd layer - Follow the instructions above (step 3), but replace poppy seeds with ¾ cup raisins.
3rd layer - Follow the instructions in step 3, but replace poppy seeds with ¾ cups nuts.
4th layer - Follow the instructions in step 3, but replace poppy seeds with 2 tablespoons cocoa powder.
Invert the cakes onto a wire rack and let cool
Split the cake layers into two thinner layers *optional.
Layer the cakes with frosting. To make the frosting:
In a bowl of mixer, with the whip attachment, whip the butter until whiter in color and fluffy, about 2-3 minutes.
With the mixer still running, slowly pour the condensed milk, against the inside wall of the mixer bowl, until fully incorporated and fluffy. As soon as the condensed milk is added, with some streaks of the condensed milk still showing, turn the mixer off and fold the frosting until fully combined.
**To cook sweetened condensed milk, take the paper label off, place it in a deep pot, cover with water so that the water covers the cans at least 2 inches. Cover with lid and bring the water to boil. Cook on medium heat for 1.5 hours. Do not let the water evaporate and add hot water as necessary. Take off the heat and cover with cold water until the cans are cool. To Decorate:
Whip the cream with a mixer (whip attachment), gradually increasing the speed as the cream thickens. When the cream is somewhat fluffy, add the powdered sugar and vanilla extract and continue beating until the whisk creates visible ripples and is very thick.
Cover the cake in this frosting and decorate to your liking.
Instructions