Cake with nuts, raisins and poppy seeds in a slow cooker. Cake with poppy seeds, raisins and nuts "Lady's Caprice": let's indulge in sweets

Hello!

If earlier I didn’t succeed in baking from biscuit dough, now everything comes out as it should. It all depends on the kneading and baking temperature of the cakes.

I like this cake because it has both poppy seeds and cocoa. And the cream of condensed milk and butter is my favorite.

So, to make a cake, I needed these products.

Then I started kneading the dough.

She divided the eggs into whites and yolks.

The dough is first kneaded in a common bowl. So I put all the yolks and all the sugar in the bowl.

Using a mixer, I beat the yolks with sugar until creamy. The mixture should become thick, slightly yellowish in color. To make the yolks beat better and faster, I always add a little hot water (about a teaspoon).

In another bowl, I beat egg whites with a pinch of salt until stiff peaks form. I put the whites in a bowl with the yolk mass, but did not stir.

She poured flour.

Gently stir with a wooden spatula from top to bottom. You need to stir for a very short time, only until the large lumps of protein disappear.

I separated half of the dough into another bowl. And in this dough I put dry poppy seeds, a third of a teaspoon of soda and a pinch of citric acid.

The dough was mixed with a spatula.

I covered the springform with parchment paper and laid out the resulting dough. Smoothed it out with a spatula.
Placed in preheated oven. I bake a biscuit basically according to the same scheme. That is, at first my oven is heated to 200 °. I put the mold with the dough and bake for 10 minutes. Then I lower the temperature to 170 ° and at this temperature I bake the cake until cooked. This is another 30 minutes (maybe a little longer).

When the cake was browned, I carefully opened the door and checked the readiness with a toothpick. My toothpick was dry, so I took out the mold.

Again, she carefully separated the ring and transferred the cake by the edges of the paper to the wire rack. She took off the paper and turned the cake over on a towel. Cool down.

In the meantime, I started on the second cake. In the bowl with the remaining dough, I put cocoa, a third of a teaspoon of soda and a pinch of citric acid.

Stir so that cocoa and soda are well distributed throughout the dough.

She laid out the dough in a form covered with parchment.

I baked it in the same way as the cake with poppy seeds.

While the cake was in the oven, I prepared the cream.

To do this, put the butter in a bowl and knead it with a spatula. The butter should be at room temperature, so take it out of the fridge ahead of time.

Gradually add condensed milk and stir.

When all the condensed milk was in a bowl of butter, I beat these products with a mixer. In order for the cream to turn out to be good - thick and homogeneous - condensed milk must be whole (without additives of oils, powdered milk and other things) and also at room temperature. As soon as the cream is knocked down, whipping must be stopped, as then the cream may exfoliate and become pockmarked.

Ready brown cake also needs to be cooled.

Then I cut each cake with a sharp knife into two parts.

Picked up a cake. First, I put the cake with poppy seeds, smeared it with cream and sprinkled with crushed nuts.

She put a cake with cocoa and also smeared it with cream and sprinkled with nuts.

So I collected the whole cake.

I smeared the top of the cake and a little side with cream. Sprinkled with ground nuts.

I kept the cake in the room for two hours so that it was soaked with cream, and then put it in the refrigerator until the next day.

This is the cake I made.

Cooking time: PT03H00M 3 hours

For the festive table, I suggest you prepare a Royal cake with poppy seeds, nuts and raisins, and I have already prepared a proven recipe with step-by-step photos for you.

Most of my favorite recipes came from my mom. She cooks very well for me, and this love of cooking was transferred to me. Since childhood, I kept a notebook in which I wrote down all the most delicious and favorite things.

I like the royal cake in taste and appearance - it is very elegant and festive. And his different cakes are just a fairy tale. And sour cream completes the whole picture - it makes the cake unusually juicy. So, let's cook!

Ingredients

For shortbread, the following products are necessary:

eggs - 6 pcs.
sugar - 3 cups
sour cream - 3 cups
baking soda - 3 tsp
flour - 3 cups
butter - to grease the mold (about 3 tablespoons)

Filler for cake:

poppy seeds, nuts and raisins - 1 glass each
3 tbsp cocoa

For cream for 3 cakes:

sour cream - 600 ml
sugar - an incomplete glass

For decoration, you can use a few tablespoons of cocoa powder, crushed nuts or poppy seeds.

How to cook a Royal cake: recipe

All the cakes in it are perfectly combined with each other, and the cream complements their taste and makes the cake tender. I am sure that you will appreciate this pastry, and make sure that this cake is called “Royal” for a reason.

Such a dessert is not only a delicious dessert, but also very healthy. In nuts, useful substances are stored throughout the year, raisins are a source of vitamin B, and poppy contains carbohydrates.

Three-layer cake "Fairy Tale" with poppy seeds, raisins and nuts - the basic principles of cooking

Cake layers are prepared from biscuit dough, which is divided into three parts and poppy seeds, raisins and nuts are added to each. This dough is prepared on the basis of egg mass. To do this, the proteins are separated from the yolks. Proteins are whipped with a mixer into a dense foam. The longer you beat, the more bubbles form in it, due to which the dough turns out airy. Then pour sugar and add the yolks one at a time, without stopping shaking. Lastly, flour is added, be sure to sift it before that. Gently mix with a spatula, in the same direction as whipped. Do not add too much flour, otherwise it will clog the dough, and the biscuit will not turn out tender.

The dough is divided into three equal parts. Poppy seeds are added to one, the second is baked with raisins, and nuts are placed in the third. The cakes are baked and cooled on a wire rack.

If you are afraid that the dough will settle while the first cakes are baking, you can prepare the dough separately for each.

Fillers, before adding to the dough, prepare. Nuts are roasted in a dry frying pan and chopped, raisins and poppy seeds are steamed and dried. Then the fillers are mixed with flour and only after that they are introduced into the dough.

Cream can be anything. It all depends on your preferences and imagination. A particularly tasty cake is obtained with creamy, custard or sour cream.

Recipe 1. Three-layer cake "Fairy Tale" with poppy seeds, raisins and nuts with sour cream

Ingredients

For one cake

baking powder;

flour - 100 g;

one egg;

fine sugar - 100 g;

100 ml fat sour cream.

granulated sugar;

fat sour cream.

Fillers

raisins - 0.5 tbsp.;

chopped walnuts - half a glass;

poppy - 0.5 tbsp.

Cooking method

1. In a deep bowl, combine sour cream with egg and sugar. Mix everything well with a spoon.

2. Sift flour with baking powder. In small portions, add flour to liquid ingredients and knead the dough without lumps.

3. Pour poppy seeds into the dough and mix. Transfer it to the form, greasing it, and bake until golden brown at 200 C.

4. For the other two cakes, prepare the dough according to the same principle, only add pre-steamed and dried raisins to one, and chopped nuts to the second.

5. Cool the finished cakes on a wire rack. Combine sugar with sour cream, and beat with a mixer until fluffy.

6. Lay the cakes one on top of the other, smearing each with cream. Leave the cake to soak for two hours. Then slice it and serve with coffee, compote or cocoa.

Recipe 2. Three-layer cake "Fairy Tale" with poppy seeds, raisins and nuts without baking

Ingredients

four yolks;

raisins - 120 g;

two eggs;

square shortbread cookies - 900 g;

fig jam - half a glass;

200 g of sugar;

a pack of butter;

fried cashews - 150 g;

homemade milk - 1.5 tbsp.;

flour - 75 g;

vanilla sachet.

Cooking method

1. Mix sugar with flour.

2. Beat the eggs until foam appears. Pour milk in a thin stream, without stopping whisking. Then gradually add the dry mixture and beat until no lumps remain.

3. Cook the mixture over low heat, stirring constantly, until thickened. Cool the cream. Add oil and vanilla. Beat for five minutes, gradually increasing the speed.

4. Chop nuts and add them together with poppy seeds to the cream. Mix.

5. Put the cookies in one layer on the dish. Lubricate it with custard, retreating two centimeters from the edge. Lay out another layer of cookies. Grease it with fig jam mixed with raisins. Each next layer of cookies should be slightly smaller to make a pyramid-shaped cake.

6. Lubricate the sides of the cake with custard and apply a geometric pattern with fig jam. Keep the cake for 12 hours.

Recipe 3. Three-layer cake "Fairy Tale" with poppy seeds, raisins and nuts with butter cream

Ingredients

three eggs;

a can of boiled condensed milk;

175 g butterfat;

200 ml of heavy cream;

300 g of cane sugar;

one and a half st. sour cream;

half a glass of hazelnuts;

one and a half st. flour;

poppy and raisins - half st.

Cooking method

1. Soak poppy seeds in warm sugar syrup. Then fry in a dry frying pan.

2. We wash the raisins and pour boiling water over them. We leave for a quarter of an hour. We drain the infusion, and dry the raisins on a napkin.

3. Cooking the 1st cake. We take one egg and add to it half a glass of sour cream, flour and sugar. We put a little baking soda and chopped nuts. Knead a homogeneous dough without lumps.

4. For the second cake, we take the same ingredients, but instead of nuts we add raisins.

5. We prepare the third cake according to the same principle, only add poppy seeds to the dough.

6. Bake each cake in a round shape. Lubricate it first. The oven temperature should be 200 degrees. Cooking for 20 minutes.

7. Whip the cream with a mixer until a stable foam and add softened butter and condensed milk. Beat until thick creamy mass.

8. We lay the cakes, generously smearing each with cream, in this order: walnut cake, poppy seed and raisin. Decorate the cake with colored coconut flakes or grated chocolate.

Recipe 4. Three-layer cake "Fairy Tale" with poppy seeds, nuts and raisins with custard

Ingredients

300 g of cane sugar;

300 ml sour cream;

100 g poppy;

flour - 300 g;

3 chicken eggs;

slaked soda;

nuts and raisins - half a glass each.

two eggs;

half a pack of butterfat;

homemade milk - 230 ml;

granulated sugar - 75 g;

2 tbsp. spoons of wheat flour.

Cooking method

1. We take three small bowls and put in them an egg, a pinch of salt and slaked soda, as well as one hundred grams of wheat flour, sour cream and sugar. Knead a thick dough without lumps.

2. Pour poppy seeds into the first bowl, add chopped nuts to the second, and steamed and dried raisins to the third. Mix well and bake three cakes at a temperature of 180 C. Half an hour for each cake. We cool the finished cakes.

3. Shake two eggs with sugar, flour and three tablespoons of milk. Pour a glass of milk into a saucepan, heat it over low heat and introduce a thin stream, continuously stirring, the egg mixture. Cook the cream until thick. At the end, put the butter and shake with a mixer until you get an airy cream.

4. We lay the cakes one on top of the other. Lubricate each cake with custard.

Recipe 5. Three-layer cake "Fairy Tale" with poppy seeds, raisins and nuts in a slow cooker

Ingredients

soda - 7 g;

1, 5 art. granulated sugar;

100 g poppy;

one and a half st. wheat flour;

100 g raisins;

1, 5 art. sour cream 20%;

100 g of any nuts.

can of condensed milk;

a pack of butterfat;

2 tbsp cocoa.

Cooking method

1. Washed raisins pour boiling water. Steam for ten minutes. Then drain the infusion, and dry the raisins on a napkin. Poppy pour hot water and leave to swell. Chop nuts.

2. For the first cake, beat an egg into a bowl. Add half a glass of sugar and sour cream to it. Mix, put a little soda and sprinkle half a glass of flour little by little, knead the dough without lumps. Add the steamed poppy seeds to the dough and mix until smooth.

3. Lubricate the multicooker bowl from the inside with oil. Put the dough into it and cook in the "baking" mode for 20 minutes. Then turn over with the help of a steamer and bake for another three minutes in the same mode.

4. Knead the dough for the second cake, using the same ingredients in the same amount, but add chopped nuts instead of poppy seeds.

5. Knead the dough for the third cake with raisins. Bake the rest of the cakes in the same way as the first.

6. Beat soft butter with condensed milk. At the end, add cocoa.

7. Assemble the cake by brushing the warm cakes with cream.

Recipe 6. Three-layer cake "Fairy Tale" with poppy seeds, raisins and nuts with butter cream

Ingredients

For one cake

granulated sugar - 200 g;

baking soda;

a glass of wheat flour;

one egg;

250 g sour cream.

Fillers

raisins - 200 g;

50 g cinnamon;

walnuts - 200 g;

200 g poppy.

condensed milk - two cans;

300 g butter.

Cooking method

1. It is necessary to bake three cakes. Whisk the egg with sugar. Add a little soda to sour cream, thereby extinguishing it. Combine sour cream with egg mass. Gradually add the sifted flour and knead until smooth. Continue whisking. According to this recipe, prepare the dough for the rest of the cakes.

2. Rinse the raisins and soak for ten minutes in boiling water. Then drain the broth, and peel the raisins from the tails and dry on a paper towel.

3. Add dried raisins to the dough for the first cake and mix.

4. In the second batch, put cinnamon and chopped nuts.

5. Pour poppy seeds into the dough for the third cake.

6. Cover the form with parchment, grease it, lay out the dough for one cake and bake for half an hour at 180 degrees. According to this principle, bake all three cakes.

7. Beat the butter until fluffy, pour in the condensed milk in a thin stream and continue to beat until a smooth, uniform consistency is obtained.

8. Cool cakes. Cut off the top with a sharp knife.

9. Put cream on each cake, level and collect them in a pile. Grease the sides and top of the cake with cream.

10. Dry the trimmings and grind into crumbs. Sprinkle the entire cake with crumbs and decorate as you like.

Three-layer cake "Fairy Tale" with poppy seeds, raisins and nuts - tips and tricks

To make the poppy soft, soak it in boiling water for half an hour.

It is advisable to knead the dough immediately before baking so that it does not have time to settle.

Do not open the oven door during the baking process, otherwise the biscuit will settle.

Eggs will be easier to beat if they are well chilled first.

You can use any nuts as a filler: walnuts, peanuts, cashews, hazelnuts or almonds

So that the nuts do not taste bitter, they are fried and a thin film is cleaned.

Who does not like to treat guests, and even their family members, with something sweet and tasty? You can have tea, or you can drink something stronger, liquor, for example, or sweet wine with such wonderful desserts. The cake with nuts, poppy seeds and raisins is no exception. A similar product in the culinary arts of the USSR was called "Fairy Tale", and he even had his own GOST. How tasty it was - has already been erased from memory over time. And we will just try to cook with nuts, poppy seeds and raisins, consisting of several cakes soaked in cream and these rather healthy ingredients. Well, just lick your fingers!

Cake with nuts, poppy seeds and raisins

Ingredients: three eggs, one and a half glasses of flour, one and a half glasses of sugar, one and a half glasses of sour cream, three teaspoons of baking powder (we cook at home: ten grams of citric acid, fifteen grams of baking soda, thirty grams of flour). For the filling of the cakes, we take half a glass of poppy seeds, half a glass of peeled and chopped walnuts, half a glass of raisins. For cream - sour cream and sugar.

Cooking cakes according to the classic recipe

We start preparing a cake with nuts, poppy seeds and raisins with dough and cakes. We remind you that there will be three. Accordingly, the dough will need to be divided into three equal parts. Some housewives act very simply: for each cake, knead the dough separately, taking a third of the ingredients. We will do the same. Mix sugar, egg and sour cream, beat lightly. Sift flour, mix with baking powder and add to the total mass. Mix well. It turns out quite liquid dough. Add poppy to it. Knead until smooth. In a round shape, greased with oil, spread the mixture. We bake in the oven, preheated at a temperature of 200 ° C. This is about half an hour. Readiness can be checked with an ordinary match or a wooden stick: if the dough is baked, then it will not stick to it.

Second and third cakes

Similarly, we bake the second and third cakes. Only instead of poppy seeds, we add nuts, peeled and heavily chopped, as well as pitted raisins (raisins). It is better to take nuts, like raisins, fresh, "bazaar". Let them cost more. But, whatever you say - a guarantee of authenticity: in packs in supermarkets they are often stale, not having the original taste, emasculated. We bake all three of our cakes in turn and let them cool.

Cream

In the meantime, let's make the cream. Easiest yet delicious! One glass of sour cream, thick enough, beat in a blender or mixer with a few large spoons of sugar. Some housewives prefer to put honey as an option. The main thing here is to get airy, well whipped, homogeneous.

The final

Next - generously coat the cakes with cream and stack one on top of the other. In what order? It's up to you to decide. Some put poppies in the middle, they say it tastes better. Let the cake soak well. From above, we decorate a work of culinary art with the same nuts and raisins. You can also use chocolate chips. Here the freedom of choice is yours. The main thing is to observe the main ingredients that make up the cake: cakes, poppy seeds, nuts, raisins, cream. And your guests will get guaranteed pleasure from a delicious and very healthy dessert.

Cake "Poppy nuts-raisins". Recipe with variations

You can make a similar cake with custard. Some people like it even better. To do this, mix two 100 grams of granulated sugar, half a glass of sifted flour. Add half a glass of warmed milk and mix. In the resulting mixture, add more milk (250 grams). Bring to a boil, stirring. Cook until thickened over very low heat. Add one hundred grams of oil and beat with a mixer until smooth. With this resulting cream, we coat the cakes. All other operations remain the same as in the first recipe. Bon appetit!