Usuba
Poppy Seed Cake with Condensed Cream
Delicate poppy seed sponge cake with butter condensed milk cream. A simple homemade cake recipe with airy batter and thick sweet filling.
- Total
- 120 min
- Standard serving
- 317.3 g
Ingredients
Total 8
Instructions
- 1
Step 1
Whisk 3 eggs with 1 cup of sugar until fluffy.
- 2
Step 2
Add 250 g of sour cream and whisk until smooth.
- 3
Step 3
Add 75 g of poppy seeds and stir.
- 4
Step 4
Add 1/4 stick of softened butter and whisk.
- 5
Step 5
Add 1.5 cups of wheat flour and 1 teaspoon of baking soda. Beat until smooth dough.
- 6
Step 6
For the cream, whip 1 can of condensed milk with 3/4 pack of butter until thick and fluffy.
- 7
Step 7
Pour the batter into a greased pan and bake for 45 minutes at 180 degrees. Cool completely.
- 8
Step 8
Cut the cooled cake layer in half horizontally. Spread cream on the bottom layer, place the top layer on top. Cover the cake with the remaining cream and, if desired, sprinkle with grated chocolate.
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