Some time ago, my sister told me that she tried a cake and it was by far her favorite. I asked her for all the details and later showed up with it at her doorstep. We shared a few slices together and she said that indeed that cake is just as great.
The textures from nuts and poppy seeds add so much flavor to this cake. The dough itself has an amazing honey aroma. Very simple, but at the same time such an impressive cake.
The cake process may seem long, but it’s just the amount of photos I’ve added for you. If you happen to be baking a cake for the first time, it may take a bit longer for you, but if you’ve done it before, this recipe will trully be a “piece of cake”.
Other Russian Cakes
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- 1 cup whipping cream
- 3 tbsp condesned milk
- 16 oz cream cheese softened at room temperature
- 1 cn dulce de leche
- 2 cup whipping cream very cold
- Beat eggs with sugar until the mixture triples in volume. Add honey and beat until combined.
- Into a small dish, combine lemon juice and baking soda. Fold into the egg, sugar, and honey mixture.
- Using a spatula, fold in flour in thirds. Make sure not to over mix.
- Chop walnuts into tiny pieces.
- Divide the dough into two equal parts. Stir poppy seeds into one part and walnuts into the other.
- Place batter in a 9-inch cake pans. Bake each cake at 350°F for 30 minutes, or until a toothpick comes out clean from the center.
- Slice each cake into two equal parts, creating four total layers. Combine whipping cream with condensed milk. Soak each layer with the sweetened cream and set them aside.
- Beat softened cream cheese with dulce de leche.
- Into the cream cheese and dulce de leche mixture, add ultra-cold whipping cream and continue beating until the cream reaches stiff peaks.
- Spread cream on top of each cake layer.
- Decorate the cake with remaining cream.
- Allow the cake to set in the refrigerator over night. Slice, serve, and enjoy!