Poppy seed cake with butter cream and prunes

Category: Confectionery
Poppy seed cake with butter cream and prunes

Ingredients

For the test
thick sour cream 250 gr.
egg 4 things.
wheat flour 200 gr.
sugar 120 g
poppy 150 gr.
baking powder 1 tsp
salt pinch
For cream
cream 33% 1 tbsp.
powdered sugar 2 tbsp. l.
prunes 10-15 pcs.
sprinkling poppy 1 tsp

Cooking method

  • Poppy seed cake with butter cream and prunesBeat eggs with sugar, sour cream and salt
  • Poppy seed cake with butter cream and prunesAdd flour mixed with sugar, poppy seeds and baking powder, mix gently and pour onto a baking sheet. We send to bake in the oven, preheated to 180C for about 25-30 minutes. Cool the finished pie, cut into two parts
  • Poppy seed cake with butter cream and prunesWhisk the cream with powdered sugar until soft peaks.
  • Poppy seed cake with butter cream and prunesApply whipped cream to one slice of cake, sprinkle with chopped prunes
  • Poppy seed cake with butter cream and prunesCover with the second part of the pie, spread the cream again and sprinkle with poppy seeds, keep in the refrigerator for a day for impregnation (we do not allow to stand for two hours)
  • Bon Appetit!
  • Poppy seed cake with butter cream and prunes

The dish is designed for

about 1 kg

Time for preparing:

1 hour

Cooking program:

oven, food processor

Tosha
POPPY!!! Delight!
And pour poppy directly from the pack into the dough or rinse and dry?
Kirks
V-tina, Tina, what's the size of the baking sheet?
V-tina
Antonina, thank you, I pour it out of the pack straight, for some reason I did not think that you need to wash it
Natalia, a large baking sheet, from the oven which
Ne_lipa
Tinochka, thanks, another delicious !!! When do you manage to do everything?
I bookmark it, what do you think, if I take fat sour cream instead of cream for cream, will it be okay?
V-tina
Victoria, and thank you for the kind words Well, of course, I don't have time, or rather, I don't have time for everything I would like, my son and husband can help Smetan quite, I think it will turn out even more interesting




Vic, only my sour cream immediately becomes liquid from sugar .. maybe then add a thickener
Ne_lipa
I take sour cream fatter, when whipping with sugar, it should at first become thinner, and then with further whipping it gradually thickens a little, but the next day it generally becomes so porous and dense ... I don't know, I never use thickeners - everything works out fine
I do not add up with whipping cream, then they are not brought to nearby stores for a long time, then I will buy them and they lie with me until the expiration date, because the inspiration to bake a cake did not come. I absolutely don't buy vegetable cream.
V-tina
Vika, I also take 25-26 percent, no less .. maybe I beat a little
Ne_lipa
In general, I know for sure, if I go tomorrow and find this cream, then I won't bake your cake ... And if I make it with sour cream, the chances of trying your recipe increase significantly ...
Cream is not my friend
V-tina
Vikus, do sour cream with me, sour cream is not friends with me, I have never been able to beat it, only homemade

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