Poppy Seed Cake with Sour Cream, Creamy Caramel and Seeds

by Editorial Staff

Poppy seed cake with sour cream will brighten up any tea party. And if you supplement it with creamy caramel made from “Korovka” sweets with fried sunflower seeds, then a simple pie will turn into a festive pastry worthy of any celebration.

Cook: 60 mins

Servings: 10

Ingredients

  • Poppy – 50 g
  • Eggs – 2 pcs.
  • Sugar – 150 g
  • Salt – a pinch
  • Vanillin – a pinch
  • Sour cream – 200 g
  • Wheat flour – 250 g
  • Baking powder – 15 g
    *

For caramel:

  • Candy “Korovka” – 250 g
  • Butter – 60 g
  • Peeled sunflower seeds – 150 g

Directions

  1. Prepare all ingredients. Buy seeds already peeled. Free the sweets from the wrappers. Turn on the oven to heat up to 180 degrees.
  2. In a deep bowl, beat eggs with vanilla, salt, and sugar. The sugar must dissolve.
  3. Add sour cream, beat again with a mixer for 1-2 minutes.
  4. Add baking powder and poppy seeds, stir.
  5. Slowly adding the sifted flour, knead the pie dough.
  6. The consistency of the dough is like a pancake, slowly falling from the shoulder blade.
  7. Cover the bottom of a detachable form (I have a diameter of 20 cm, but you can do more) with parchment. Pour the dough into a mold. Bake the poppy seed pie in the oven for 30-35 minutes.
  8. While the pie is in the oven, cook the caramel. Pour the sunflower seeds into a dry frying pan and fry over medium heat, stirring constantly, for about 7-8 minutes.
  9. The seeds will become aromatic, drier, crispier and more ruddy. Set the skillet aside from the heat while continuing to stir the seeds.
  10. Cut the butter into cubes. Cut the candies in half. In a heavy-bottomed saucepan or saucepan, combine the butter and candy halves.
  11. Heat, stirring occasionally, until the candies are completely dissolved and mixed with the butter.
  12. Pour the seeds into the resulting caramel, mix.
  13. The pie is ready when the match stuck in the middle is dry.
    Remove the finished cake from the oven.
  14. Spread the warm caramel with seeds over the surface of the hot cake without removing it from the mold. Leave the creamy caramel and sunflower seed cake to cool in a cool place.
  15. Caramel is frozen and sticks perfectly to the cake
  16. At the same time, the caramel remained slightly soft, does not crumble or break when cut.
  17. Soft sweet pie crumb and slightly crispy and aromatic crust – well, very tasty!

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