Poppy Seed Cake with Vanilla Sour Cream Frosting
An airy dessert with a pronounced poppy seed flavor. The vanilla cream makes the dish more delicate and aromatic. The recipe is designed for 8-10 servings.
- Total cooking time
- not set
- Number of servings
- 8
- Recipe difficulty
- 3 / 5
Ingredients
for 8 servings
- sugar 150 g
- butter 150 g
- eggs 3
- maca 200 g
- baking powder 2 tsp
- flour 150-180 g
- sour cream 500 g
- sugar 150 g
- vanilla bean
- gelatin 10 g
Instructions
Preparing the dough
Step 1 of 14
Cream the butter and sugar.
Step 2 of 14
Add the eggs and mix.
Step 3 of 14
Add poppy seeds and mix.
Step 4 of 14
Stir in flour and baking powder, then knead the dough.
Step 5 of 14
Grease a baking pan (26–28 cm in diameter) with butter. Transfer the dough into it. Place in an oven preheated to 180 degrees. Bake for 25–30 minutes.
Step 6 of 14
Allow the finished cake to cool.
Preparing the frosting
Step 7 of 14
Soak gelatin in 100 ml of water for the time specified on the package.
Step 8 of 14
Heat the gelatin almost to boiling, but do not let it boil.
Step 9 of 14
Cut the vanilla bean and extract the seeds.
Step 10 of 14
Combine sour cream with sugar.
Step 11 of 14
Add vanilla seeds.
Step 12 of 14
Mix.
Step 13 of 14
Pour in the gelatin and mix.
Step 14 of 14
Cover the cooled cake with frosting. Place in the refrigerator for 5–6 hours.