Recipe by: Pujan Rai
Source: Pujan’s mother’s friend
- 6 eggs
- 3 cups sugar
- 3 cups flour, sifted
- 3 cups sour cream
- 3 tsp baking soda
- 3 tsp white vinegar
- 2 Tbsp poppy seeds (or 1 Tbsp coco powder since poppy seeds are not available in SG)
- 1 cup
- 1 cup raisins
- 3 eggs, fresh
- 1 cup milk
- 1 cup sugar
- 300 g butter
- Grease 9 inch non-stick cake pan.
- Toast walnut and chop into small pieces.
- Preheat oven to 170 C (340 F)
- Whisk 2 eggs and 1 cup of sugar until it is pale yellow (about 5 mins).
- Reduce the speed add 1 cup of shifted flour.
- Put 1 cup of sour cream in a large cup, if it is too thick add a Tbsp of milk and make it little runny.
- In small pot/cup combine 1 tsp baking soda to 1 tsp vinegar it will fizz up then stir it immediately into sour cream and fold it in. Let it rest for couple of mins.
- Mix sour cream mixture to cake batter – fold it in gently with spatula.
- Repeat three times, adding the flavor to each cake batter: 1st cake, 2 tbsp poppy seed (or 1 Tbsp coco powder). 2nd cake, 1 cup raisins and 3rd cake, 1 cup of walnuts.
- Pour batter into prepared cake pan. Bake cake for 20-22 mins until tooth pick comes out clean.
- Let it cool down to room temperature
- Put eggs, milk and sugar in a heavy bottom pan, cook it in low heat stirring continuously until it becomes thick. Let it cool down to room temperature.
- Whisk the butter (room temp) until it is creamy.
- Add the cooled custard mix to butter until it is smooth.
- Frost 1st layer followed by 2nd and 3rd layers.
- Decorate with walnut and poppy seeds (or coco powder).
Download PDF here: Russian Ministerskiy Cake Pujan Rai