Russian Poppy Seed Cake

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	30 mins
Total Time	1 hr
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the cream:

1 can condensed milk, sweetened (e.g. milkmaid)
250 g butter
almond flakes

Instructions

For the dough, stir the eggs and sugar until frothy. Then mix in the remaining ingredients for the dough and mix everything well. Spread the dough on a baking sheet and bake at 200 ° C for about 30 minutes.
For the cream, mix 1 can of Milk Maiden and the butter and then pour over the cake. Afterwards, flaked almonds can be sprinkled over it.
Note: The cups have a capacity of 200 ml.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.