Poppy Seed Sour Cream Cake with Custard Cream
User Reviews
4.9
Poppy Seed Sour Cream Cake with Custard Cream
Description
The Poppy Seed Sour Cream Cake with Custard Cream is built with a tender, moist cake made from eggs, sugar, sour cream, flour, baking soda, vinegar, and poppy seeds. The sour cream and vinegar aid in a light texture and slight tang, balancing the sweet poppy seeds embedded throughout the batter. The custard cream filling is prepared by gently cooking egg yolks, sugar, vanilla, and heavy cream to a smooth, thick consistency reminiscent of condensed milk. This custard adds a velvety texture between cake layers.
The assembled cake is topped with a simple ganache made from semi-sweet chocolate and heavy cream, which sets into a glossy coating, complemented by fresh raspberries for a fresh touch. The interplay of textures—from the soft cake crumb to the rich custard and smooth ganache—makes for a layered experience. This cake can serve well as a centerpiece dessert at afternoon gatherings or celebrations.
For best results, prepare the custard cream ahead of time to allow it to fully cool and thicken before layering. Measuring the flour by scooping and leveling ensures proper density in the batter. Adding hot cream slowly to the egg mixture avoids curdling, and if curdling occurs, straining can correct the texture. Following the step order carefully yields a consistent result in both cake and filling.
Ingredients
Poppy Seed Sour Cream Cake Ingredients:
- 5 egg at room temperature, large
- 2 cups granulated sugar
- 2 cups sour cream 16 oz
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp vinegar
- 1/3 cup poppy seeds
Custard Cream Ingredients:
- 9 egg large yolks
- 1 cup sugar
- 1 tsp vanilla extract
- 3 cups heavy whipping cream
Ganache Recipe
- & Topping:
- 8 oz by weight 1/2 lb or about 1 1/3 cup of semi-sweet chocolate chips
- 1 cup heavy whipping cream
- 6 oz raspberry fresh, package, for garnish
Instructions
How to Make Custard Cream Filling:
- In a medium sauce pan, bring 3 cups heavy whipping cream just to a simmer.
- In a medium bowl, whisk together 9 egg yolks, 1 cup sugar and 1 tsp vanilla until very smooth. As soon as the cream starts to simmer, add hot cream slowly in a thin stream to the yolk/sugar mixture, continually whisking. Pour the custard mixture back into the saucepan and place over medium heat, whisking constantly until just barely starting to simmer and the consistency of condensed milk then remove from heat. DO NOT BOIL. Let cool to room temp and thicken before spreading onto cake layers (tip: can be covered with plastic wrap and refrigerated to speed up the process).
How to Make Poppyseed Sour cream Cake:
- Preheat Oven to 375˚F. Butter and flour 2 non-stick 9-inch cake pans.
- In the bowl of an stand mixer using whisk attachment on high speed, beat 5 eggs and 2 cups sugar until pale yellow and thick (5 min).
- Stir together 2 cups flour and 1/3 cup poppyseeds then blend into egg/sugar mixture with a spatula.
- Put 2 cups sour cream in a large measuring cup. Put 2 tsp baking soda in a ramekin and stir in 2 tsp vinegar. It will fizz up, then stir it into the sour cream. As soon as sour cream is visibly rising (it happens fast), mix it into the cake batter with a spatula until no streaks remain. Divide batter evenly into prepared pans.
- Bake 20-22 min at 375˚F or until tops are golden and toothpick comes out clean. Let cool in pans 5 min then transfer to wire rack and cool to room temp then slice cake layers in half with long serrated knife.
Assembling your cake:
- Place first cake layer on a cake stand, cut-side-up. Spread 1/3 of the pastry cream over the top. Repeat with remaining cake layers and cream. Keep the bottom of your second cake layer for the top of the cake (its flat surface is perfect for the ganache). Use a spatula to remove any excess custard from the sides. Refrigerate cake at least 1 hour before preparing ganache.
- After cake has been refrigerated at least 1 hour, prepare chocolate ganache.
- Click here for Ganache Recipe. Pour ganache evenly over cake in a circular motion moving outward, then use a spatula to spread evenly. Remove any excess chocolate from the cake stand with a moist paper towel. Garnish with fresh raspberries then refrigerate cake 4 hours or preferably overnight for the custard to set so it would be easier to slice. Let cake sit at room temp about 30 min before serving.
Notes
- Prepare the custard cream ahead of time for adequate cooling and thickening before assembling the cake.
- Add hot cream slowly into the egg yolk mixture while whisking to prevent curdling; if curdled, strain the custard through a sieve.
- Measure flour by scooping into the cup and leveling off to maintain correct cake texture.
User Reviews
Overall Rating
4.9
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