Recipe by: Pujan Rai

Source: Pujan’s mother’s friend

Pujan Rai's Russian Ministerskiy Cake
Pujan Rai’s Russian Ministerskiy Cake

Ingredients (Cake)

  • 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

Ingredients (Frosting)

  • 3 eggs, fresh
  • 1 cup milk
  • 1 cup sugar
  • 300 g butter

Instructions (Cake)

  • 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

Instructions (Frosting)

  • 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.

Instructions (Arrangement)

  • 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