Best 2 Ukrainian Sour Cream Poppy Seed Cake Recipes
In the realm of Ukrainian cuisine, the sour cream poppy seed cake stands as a testament to the country's rich culinary heritage. This delectable cake, known as "Makivnyk" in Ukrainian, is a harmonious blend of flavors and textures that has captured the hearts of many. Its moist and fluffy sponge cake base, generously layered with a creamy and tangy poppy seed filling, is a true delight to the senses. The sour cream, a staple ingredient in Ukrainian baking, adds a delightful tang that perfectly complements the sweet and nutty poppy seed filling. This treasured cake holds a special place in Ukrainian culture, often gracing festive occasions and family gatherings, bringing people together to share in its deliciousness.
The article provides a collection of meticulously crafted recipes that guide you through the process of creating this delectable sour cream poppy seed cake. Each recipe offers a unique variation, catering to different dietary preferences and skill levels. From the classic recipe that stays true to tradition to gluten-free and vegan adaptations, there's a recipe for everyone to enjoy. With step-by-step instructions and helpful tips, these recipes ensure that you can recreate this Ukrainian masterpiece in the comfort of your own kitchen. So, gather your ingredients, preheat your oven, and embark on a culinary journey to savor the exquisite flavors of Ukraine.
UKRAINIAN SOUR CREAM POPPY SEED CAKE
This cake is very light, tender, and tasty. It's fun to make and fun to eat. Two layers of sour cream poppy seed cake, with a luscious lemon filling. Frost with a white buttercream or cooked white frosting.
Provided by Olga D
Time P1DT2h30m
Yield 12
Number Of Ingredients 18
Steps:
- Pour boiling water over the poppy seeds in a bowl and drain well over a fine sieve. If necessary, repeat this washing. Spread the poppy seeds on a tea towel or brown paper and let dry overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch pans and line bottoms with parchment paper.
- Sift together the flour, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
- In a large bowl, beat the eggs and 1 1/2 cups sugar until thick and lemon colored. Beat in the sour cream and vanilla. Sift the flour mixture, and gently fold it into the egg mixture, along with the poppy seeds. Pour batter into prepared pans.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make the Lemon Filling: In a saucepan, mix together 1/2 cup sugar, cornstarch and pinch of salt. Stir in lemon zest, lemon juice, water, orange juice and butter. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining hot mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 59.9 g, Cholesterol 115.4 mg, Fat 13 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 6.1 g, Sodium 241.4 mg, Sugar 35.1 g
SOUR CREAM - LEMON FILLED - UKRAINIAN POPPY SEED CAKE
Categories Cake Dessert Bake Quick & Easy Christmas Eve Poppy
Number Of Ingredients 18
Steps:
- Prepare popy seeds: Pour boiling water over the poppy seeds and drain well over a fine sieve. If necessary, repeat this washing. Spread the poppy seeds on a tea towel or brown paper and let dry overnight. Preheat oven to 350 degrees F (175 degrees C). Butter 2 (9 inch) pans, and line bottoms with parchment paper. Sift together the flour, baking powder, baking soda and 1/4 teaspoon salt. Set aside. In a large bowl, beat the eggs and 1 1/2 cups sugar until thick and lemon colored. Beat in the sour cream and vanilla. Sift the flour mixture, and gently fold it into the egg mixture, along with the poppy seeds. Pour batter into prepared pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Lemon Filling: In a saucepan mix together 1/2 cup sugar, cornstarch and pinch of salt. Stir in lemon zest, lemon juice, water, orange juice and butter. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened.
Tips:
- To make sure your cake is perfectly moist, use full-fat sour cream. Low-fat or nonfat sour cream will not give you the same results.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. If the toothpick comes out with wet batter, the cake needs to bake longer.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- If you don't have a springform pan, you can use a 9-inch round cake pan. Just be sure to grease and flour the pan before adding the batter.
Conclusion:
This Ukrainian sour cream poppy seed cake is a delicious and easy-to-make dessert. It's perfect for any occasion, from a casual get-together to a special holiday dinner. The cake is moist and flavorful, with a delicate poppy seed filling. The sour cream frosting is rich and creamy, and it perfectly complements the cake. If you're looking for a new cake recipe to try, I highly recommend this one.
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