Layered cake * Natasha *

Submitted by enr on 23 Aug 2012
3 eggs
150 g sugar
180 g flour
180 g sour cream
5 g baking powder
1/4 tsp salt
100 g raisins
60 g sesame
40 g poppy
# For the cream:
600 g sour cream
1 tsp gelatine
200 g of powdered sugar
1 vanilla
# For glaze:
200 g jam of your choice
1 tsp gelatine
Layered cake * Natasha *
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Separate the egg yolks from the whites of eggs. Egg whites are broken down into the snow with 100 g of sugar and the egg yolks with the remaining amount. To these are added the cream and mix again. This mixture was added to the egg white and stirring gently. Sieve the flour with the baking powder and salt. Was added gradually under constant stirring to the egg mixture. The dough is divided into three equal parts. To add sesame first to second - poppy seed, but to the third - raisins. Mix well. In an oiled pan with a diameter of about 25 cm - is allocated first mixture. The bases are baked separately in preheated 200 degrees oven for 10-15 minutes until golden brown. Leave to cool. Cream mix with powdered sugar to cream. You can put more or less sugar to your taste. Add vanilla or lemon zest for flavor. Gelatin was dissolved in a little water - 4-5 tbsp after swell was thawed in a water bath. Half of this was added to the cream and the remainder is a glaze. Assemble the cake. The bases are arranged in the form of cake - first raisins, then poppies and finally sesame. Among them is allocated by the cream, leaving and spreads the cake top. Allow to harden in the refrigerator for an hour or two. To the sweet (used blackberry jam, and in the original recipe is from berries) add the remaining quantity of gelatin. Remove the cake and distribute top glaze. Returns in the refrigerator to harden for at least 6 hours. * The bases become dry and therefore slightly syrupy them. Although the cream is more liquid, I was not sure whether they can soften. * In the recipe * * Bon Appetit in cream not put gelatin, but as I said cream is more liquid and to tighten faster and easier, I put very little of it. * I used two cups sour cream 400 g, ie 800 g total dough and cream.
1 user
23 Aug 2012


and I liked the recipe, so I saved it. Baking powder is not it only 5g?

put half of the packet, which is about 5 grams. The mixture of the latter must not be less quantity and the latter must become thinner, not as sponge cake. You can put a little more baking powder - do not think that will be a problem, it will be nice. :)

Light, is great! And the taste and appearance :)

Thank you, Inche! :) Cheerful and delicious day you want! :)

Sveta, thanks for the recipe! I made a cake with fondant and keep great taste :) also we like, but the latter must, as you mentioned, stay drier and only after a three-day stay cake showed their true taste :) I did not dare syrup because fondanovoto coverage - I wanted to I'm sure that will be sustainable form. I did it with homemade cream (milk, egg yolks, flour and butter) slightly doovkusen with sour cream.

Elti, very ... mnogooo beautiful cake! BRAVO!

snowy, very glad that you liked it! Received was great! Whenever I'm doing, slightly syrup, I can not say exactly what amount, but about 1 incomplete coffee cup. Distribute the syrup with silokonavata brush and the next day the latter must not be dry, become softer.

BRIDA, sbt03, thank you: *

Snow is very beautiful! :)