Sour cream with poppy seeds

Sour cream with poppy seeds

Cooking: 40 minutes

Do you love homemade cakes? Do you want to pamper your household with something delicious? Then bake sour cream!

It's a win-win. Why? Therefore, the dough with sour cream simply cannot be tasteless!

And if you also love poppy seeds, then I suggest you stop your choice specifically on poppy sour cream. The baked goods come out tender and very fragrant! Suitable for any holiday.

And what to serve with it - tea, coffee, cocoa or a glass of milk - is a matter of taste!

Ingredients for sour cream with poppy seeds

for sour cream

additionally

Recipe for sour cream with poppy seeds

I separated the yolks from the whites. Proteins are not used in the recipe.

Sugar and vanillin were added to the yolks.

Beat until the sugar is completely dissolved. Continued beating for another 5 minutes - the splendor of the sour cream depends on this step.

Added sour cream. I beat it again.

Sifted flour into the acquired mass.

And she quickly beat it now at low speed.

Mixed it up. The dough is ready!

I greased the mold with butter. She poured the dough into it.

You can take any shape – square/round, with or without a hole.

If only the size was suitable - not too big.

Bake at 200°C for about 40 minutes. I checked the readiness with a skewer.

Carefully placed the sour cream on the dish.

I didn't mean to decorate the sour cream.

But when he was ready, I wanted to create a snow “cap” for him for the most ceremonial presentation.

So, for decoration I took chilled egg white, sweet powder and a little poppy seed.

I beat one egg white for a few minutes at first.

And then I added powder and poppy seeds to it.

I decorated the top of the sour cream with the air mass given to us.

I let the baked goods cool slightly, and then portioned them out into portions.

The sour cream comes out very tasty and very poppy!

Poppy seed cake with sour cream mousse

Ingredients

Butter – 140 g

Chicken eggs – 3 pcs.

Baking powder – 2 tsp.

Wheat flour – 170 g

For cream:

• 367 kcal
• 3 hours
• 3 hours

Photo of the finished dish

Step-by-step recipe with photos

I suggest baking a delicious, non-fiddly cake for you. Fans of poppy seed pastries will appreciate it. It is better to take a detachable baking dish. The diameter of my form is 21 cm. Enjoy your tea!

For production we will need: sugar, butter, eggs, poppy seeds, baking powder, flour, sour cream, vanillin, gelatin.

Grind softened butter with sugar.

Let's add eggs. Mix well.

Add poppy seeds and flour mixed with baking powder. You will get this thick dough.

We put it in a mold, the bottom of which is covered with parchment. Bake at 180 degrees for about 30 minutes. We check for a dry splinter: it will come out dry from the finished biscuit. Remove the biscuit from the mold. Let cool.

In the meantime, let's make the mousse. For it we need: sour cream, vanillin, sugar, gelatin.

Mix sour cream, vanillin and sugar. Mix well with a whisk.

Pour 100 ml of water into the gelatin and leave to swell. Then we’ll heat it up (don’t boil it!).

Add gelatin to the sour cream and sugar mixture and mix well. The mousse is ready.

Place the biscuit, which has already cooled, back into the mold. Spread the mousse on top of it. Let's level it out. We act very quickly, so the mousse quickly hardens. Place in the refrigerator for 2-3 hours.

During this period of time, the mousse will set and the cake will be ready to eat. I decided to decorate it like this, sprinkling cocoa through a stencil.

Sour cream cake with poppy seeds

A light, tender cake for evening tea.

Ingredients for “Sour cream cake with poppy seeds”:

• Butter - 200-250 g
• Sugar - 350 g
• Sour cream – 1000 g
• Wheat flour / Flour - 300-400 g
• Baking powder - 2 tsp.
• Poppy – 50 g

Nutritional and energy value:

Recipe for “Sour cream cake with poppy seeds”:

Shortcakes:
Grind butter with sugar (200 g), add sour cream (500 g), mix well.
Then add flour, baking powder and knead a not very stiff dough. Divide the dough into 2-3 parts, place each part in a greased pan, and place in an oven preheated to 180 degrees. Bake for 25 -30 minutes.

The shortcakes here are not sponge cakes, so they shouldn’t rise very much!
Cream:
Soak the poppy seeds in boiling water for 30 -40 minutes.
Beat sour cream (500 g) with sugar (150 g) until the sugar grains disappear. Add poppy seeds, mix. Grease any shortbread with cream and place on top of each other.
Place in the refrigerator until the cream hardens.

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December 25, 2011 cook2011 #

December 25, 2011 LisaS #

December 25, 2011 Squirrel in the Clouds # (recipe creator)

December 25, 2011 algambra #

December 25, 2011 bigmama62 #

December 25, 2011 Squirrel in the Clouds # (recipe creator)

December 25, 2011 Miss #

December 25, 2011 Squirrel in the Clouds # (recipe creator)

December 25, 2011 Ninzonka #

December 25, 2011 Squirrel in the Clouds # (recipe creator)

December 25, 2011 Ninzonka #

December 25, 2011 Poison Girl #

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Sour cream cake with poppy seeds

Treat yourself and your loved ones with a tender sour cream cake with poppy seeds prepared according to this recipe. The fluffy, melt-in-your-mouth sponge cake mixes perfectly with poppy seed innards and sour cream.

Ingredients

Sour cream sponge cake:

• 0.5 liters of sour cream of any fat content
• 350 g flour
• 200 g butter
• 200 g sugar
• half a tsp soda

Sour cream for cake:

• 0.5 l of fat sour cream
• 150 g sugar
• 50 grams of dry poppy seeds

Recipe for making a dish at home

1. Lightly melt the butter until soft and add sugar. Carefully mash the mixture with a fork. Pour in sour cream and beat the mixture with a whisk or mixer until smooth, add soda (quench it with vinegar). Sift flour through a sieve into a separate bowl.
2. Add flour evenly to sour cream and mix thoroughly. The mixture should resemble thick semolina porridge. Preheat the oven to 180C, grease the baking dish with butter.
3. Pour about 1/4 of the dough into the mold and smooth its surface. Bake the sponge cake for about 15 minutes until done, then remove the pan from the oven, remove the sponge cake and cool it on a wire rack.
4. Place another 1/4 of the original amount of dough into the mold, smooth the surface with a spoon and place the mold in the oven for 15 minutes. Bake all 4 biscuits in this way, and in the meantime prepare the sour cream and poppy seed filling for the cake.
5. Pour boiling water over the poppy seeds for a few minutes. Then strain it from the water and combine it in a bowl with sour cream, sugar and vanilla. Place the shortcakes in a springform pan or on a wide flat dish, let them cool for only 5 minutes and coat with cream.
6. Grease the outermost sponge cake with the remaining cream. Sour cream cake with poppy seeds should be left in the cold for at least an hour, then it will be much tastier. Although you can serve it warm.
7. Remove the cake from the refrigerator, decorate to your own taste and cut into portions. Sour cream and poppy seed cake mixes very well with coffee. Bon appetit!

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