Poppy seed cake with sour cream

Step-by-step cooking

1. Step 1:

   

   Preparing the ingredients for the cake. If a ready-made poppy filling is not used for baking, which is sold in the store, but an ordinary poppy, then it needs to be washed with water, then pour boiling water so that it steams and becomes soft and tender. Drain the water, dry the poppy filling. We do not take the eggs out of the refrigerator in advance, they must be well cooled so that they are well beaten. To make a biscuit, it is not necessary to separate the yolks from the whites from the eggs.

2. Step 2:

   

   Beat the eggs with sugar with a blender until a thick, strong foam.

3. Step 3:

   

   Pour the prepared poppy.

4. Step 4:

   

   Then add the sifted flour combined with baking powder to the blender bowl or bowl with egg mixture. Baking powder can be replaced with a teaspoon of soda, slaked with vinegar. Gently with a spoon, so that it does not settle much, mix the dough. It should have the consistency of thick sour cream.

5. Step 5:

   

   The form in which we will bake the biscuit, lubricate with butter, but only the bottom, the sides of the mold do not need to be lubricated, this prevents the rise of the biscuit. Or you can use parchment for baking. Divide the dough into two parts and bake two cakes. Bake the sponge cake in a preheated oven to 180 degrees for about 20 minutes each cake. We check the readiness with a wooden toothpick.

7. Step 6:

   

   Take out the mold with the baked biscuit and, without removing it from the mold, turn the mold upside down on the table, so let the biscuit cool down. With this method, the biscuit will not settle.

8. Step 7:

   

   We take out the cooled biscuit, cut out a circle of the necessary size on a plate, or simply cut off the uneven edges. We don't need trimmings for the cake. Although, if desired, you can make a sprinkle for a cake from crumbs from scraps. We prepare the cream. Whisk sour cream with sugar and a pinch of vanilla. The cream is moist enough, so the biscuit does not require additional impregnation.

9. Step 8:

   

   We lubricate the first cake liberally with sour cream, cover it with the second, also lubricate the cream on top and sides of the cake. Sprinkle the cake with poppy seeds on top. We leave the cake for a couple of hours in the refrigerator for impregnation, ideally leave the cake overnight in the refrigerator.

10. Step 9:

    

    Serve a poppy seed cake with sour cream with tea or coffee. Bon appetit!