Cake “Tatiana’s Day” Recipe
On the occasion of the birthday on January 25, for the most beloved Tatiana in my life – for my mother, I baked this cake! I invite you to treat yourself to a beautiful, tender, sweet, rich cake with a spectacular, in my opinion, slicing! It includes poppy seed cakes and cakes with raisins, cream of boiled condensed milk and sour cream!
Servings
8
Cook Time
120minutes
Servings
8
Cook Time
120minutes
Ingredients
Poppy seed cakes:
Cakes with raisins:
Cream:
Instructions
  1. For poppy seed cakes: Add baking soda to sour cream and mix thoroughly for 2-3 minutes.
  2. Grind the eggs with sugar.
  3. Mix the egg-sour cream mixture. Mix thoroughly.
  4. Add flour and poppy seeds. Mix until a homogeneous mass is obtained (the dough turns out to be about the same as for pancakes, it does not drain from the spoon).
  5. Put the dough into a mold (diameter 22 cm, the bottom is covered with parchment, the sides are lightly greased with vegetable oil). We send it to bake in a preheated 180 degree oven for 30-35 minutes (check the readiness with a wooden skewer and focus on the features of your oven). Remove the finished poppy seed cake from the oven and let it cool completely.
  6. For raisin pies: pre-fill the raisins with hot water, let it stand for 10 minutes, then drain the water, dry the raisins with a napkin.
  7. We cook according to the principle of poppy cakes. Add soda to the sour cream. Mix thoroughly for 2-3 minutes.
  8. Grind the eggs with sugar.
  9. Mix the egg-sour cream mixture, mix thoroughly.
  10. Add flour and mix thoroughly. Then add the raisins and mix again.
  11. Put the dough into a mold (diameter 22 cm, the bottom is covered with parchment, the sides are lightly greased with vegetable oil). We send it to bake in a preheated 180 degree oven for 30-35 minutes (check the readiness with a wooden skewer and focus on the features of your oven). We take the finished pie with raisins out of the oven, let it cool completely.
  12. For the cream: Pre-prepare sour cream. Fold it back onto the gauze and let the liquid drain for 2-3 hours. Then mix sour cream and boiled condensed milk in a whipping bowl.
  13. Beat thoroughly with a mixer until a homogeneous mass of creamy color is obtained.
  14. Cut the cooled poppy seed cake and the cake with raisins into two parts (I also cut the slightly raised top and sides).
  15. Chop the pieces into crumbs using a blender.
  16. We collect the cake, alternating poppy seed cakes and cakes with raisins, smearing them with cream (about 2.5-3 tablespoons of cream per 1 cake). Generously cover the top and sides of the cake with cream.
  17. Then sprinkle with crumbs and let the cake stand in the refrigerator (at least 5-6 hours). Have a nice tea party!
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