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00:00:04

what is it welcome to visit us

00:00:07

you are on the channel so delicious my name is

00:00:09

Natasha and in this video I want to share with you the

00:00:11

recipe for a gorgeous

00:00:14

poppy seed nut cake

00:00:22

when I was little my mother used to

00:00:24

make cakes with sour cream

00:00:27

but this one the cream has always been very liquid,

00:00:30

so I still have a love for sour cream,

00:00:33

but I prefer to make it

00:00:35

thicker, for this I put together a basin like this, I

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’ll leave a colander

00:00:40

on the colander with a double layer of gauze and

00:00:44

pour all the sour cream here, I like a lot of cream,

00:00:48

so I’ll need a whole liter of

00:00:50

twenty percent of sour cream I cover everything

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on top with gauze on top I put a saucer

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and on the saucer there is already a weight now

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I put this structure in the refrigerator

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the whey will drain it will

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drain gradually but by tomorrow the sour cream

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will become much thicker

00:01:08

about preparing the cake layers for this cake

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I always start by soaking the poppy seeds

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for this I take 100 milliliters of hot

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milk in the milk I stir 18 grams of honey

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and pour 100 grams of poppy seeds into this sweet milk with a

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spoon, I help so that all my poppy wreaths

00:01:29

get wet, now all this can be

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put aside, I’m already frying

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100 grams of walnuts in a dry frying pan,

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now I’ll chop them with a knife, very important

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do it manually, they use a blender because the

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pieces of nuts should turn out to be

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quite large, everything like this should be

00:01:46

enough, there shouldn’t be any dust,

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there should be straight pieces, and now we take

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150 grams of butter at room temperature,

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add 130 grams of sugar and

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a pinch of salt to it,

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now we remove it with a mixer until

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creamy.

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I introduce the prince one at a time

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[music]

00:02:16

mcu for soaking, 15 minutes is enough,

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after which, using a strainer, we separate the

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excess milk,

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transfer the mac into a bowl, pour out the

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chopped nuts and the aromatic

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component, half a teaspoon of vanilla

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extract

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can be replaced with vanillin, the

00:02:38

makaveli creaks so funny on the glass walls,

00:02:41

by the way vanillin and vanilla extract are

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very different things, if you use

00:02:46

vanillin, you need it literally on the

00:02:49

tip of a knife

00:02:50

or sprinkle vanilla sugar, you

00:02:52

will need it, I think a teaspoon is enough, but all that’s

00:02:56

left is to add 180 grams of flour,

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sift through a sieve and immediately

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add baking powder all into the sieve

00:03:04

10 grams or two teaspoons

00:03:08

[music] you

00:03:11

can mix it with a spoon or a silicone

00:03:13

spatula; you do

00:03:14

n’t have to use a mixer for this; you don’t

00:03:16

have to make it in college for a

00:03:18

cake, you can do it in three ways; the first

00:03:20

way is to take all your dough and bake

00:03:24

one large thick cake, then you

00:03:27

will need to tie them into thin cakes but in

00:03:29

our case, this method is not suitable

00:03:31

because the nuts are large and when we

00:03:34

cut

00:03:35

the fishing line or the knife will cling to the nuts

00:03:38

and the ride will be sloppy, so

00:03:41

we cut off this method. The second method is

00:03:44

to bake one large thin layer of

00:03:47

sponge cake and from it express the desired

00:03:51

diameter of the circle. the method is not

00:03:53

suitable for us because there will be a lot of trimmings

00:03:55

that we don’t need to do. Using the

00:03:58

third method, we will divide the dough into

00:04:00

equal parts and immediately from the oven we will bake the cakes at the

00:04:03

thickness of the dough we need, I have it ready,

00:04:06

it is quite thick but still flows

00:04:09

off the spatula. I will bake the cakes in

00:04:12

20 - a centimeter bottom in the stern

00:04:14

I have already laid with parchment paper,

00:04:17

weighed my dough, I will have three

00:04:20

cakes each weighing 308 grams of dough with

00:04:24

it

00:04:28

and now by tapping I level the

00:04:31

dough in shape, this is

00:04:32

how we distributed the dough in shape

00:04:35

now about the peculiarity of how it should be

00:04:37

baked

00:04:38

I have a stove gas heating only from below,

00:04:41

so I take a baking tray with water, make a

00:04:44

water bath of 180 degrees, I have an already

00:04:48

preheated oven, if you have an electric

00:04:51

oven, you heat from above and below,

00:04:53

you turn on the convection, water bath,

00:04:55

then you don’t need the shortcakes, I’m thin,

00:04:58

so only 15 minutes are enough for baking

00:05:00

despite from the fact that from above it looks

00:05:03

outwardly very good, we check the

00:05:05

udder with a toothpick, the toothpick is dry, it means it’s

00:05:07

baked

00:05:12

until you take it

00:05:21

[music]

00:05:25

I baked all three cakes, now I just

00:05:28

have to wait until my

00:05:31

sour cream is evaluated and it will be possible to assemble the cake with

00:05:33

methane, I stood in the refrigerator for a day,

00:05:36

it should become quite thick, let's

00:05:39

see what happened, maybe it's all

00:05:42

wet, it breaks, look at how much

00:05:49

whey has merged with methane, this is

00:05:55

thick sour cream, I ended up with

00:05:57

680 grams of sugar, this means sugar, I'll

00:06:00

add 120 here

00:06:01

and now we'll mix the cream using a mixer,

00:06:08

how to get the consistency of the cream to

00:06:11

interfere it is necessary until the

00:06:13

sugar is completely dissolved, it doesn’t matter with

00:06:15

or without a mixer, the main thing is that the sugar

00:06:17

dissolves and there is no sand.

00:06:19

Apply the cream to the cakes, I will use

00:06:21

this pastry bag, I

00:06:23

specially took a nozzle like this gt220 with a

00:06:27

diameter of 20 millimeters in this one

00:06:30

In this way, I stored the cakes

00:06:31

while the sour cream was settling,

00:06:34

wrapped them in film so that they would not

00:06:36

dry out and put

00:06:40

parchment paper between the cakes so that they would not

00:06:41

stick together

00:06:42

in the center of the dish on which the cake will be

00:06:45

assembled, we deposit a little

00:06:48

cream and place the first cake here,

00:06:54

we deposit the cream on 1 cake and level

00:06:57

it with a spatula

00:06:59

me

00:07:03

[music]

00:07:07

and be sure to put the last cake upside

00:07:09

down so that the surface of the cake

00:07:12

is even all the cakes are laid now

00:07:15

you need to put the cream on the top layer and

00:07:17

level the walls

00:07:22

[music]

00:07:33

while I was working the cream reached room

00:07:35

temperature and became very soft

00:07:37

put it in refrigerator to finish

00:07:40

then leveling everything with a joint effort

00:07:42

we finished leveling the cake, this is what

00:07:45

we got on the

00:07:48

rotating platform, it really helps

00:07:50

level the cake if you like to make

00:07:52

cakes, such a thing is talented, I really need

00:07:55

a link to this in aliexpress, I’ll

00:07:57

leave it below if you need to use it like this

00:08:00

now decorate as usual decorate

00:08:04

that moment creatively as you want and

00:08:06

decorate it, I decided for myself so I

00:08:09

put aside a tablespoon of my

00:08:11

cream somewhere and dropped three drops of

00:08:13

food coloring there and now I will

00:08:18

apply it with an artist’s gesture

00:08:24

[music]

00:08:33

3 photos it seems I haven’t drawn it yet

00:08:36

I’ll add the same masks from bottom to top

00:08:39

will turn out like fire and first it’s better

00:08:48

to apply the cream

00:08:50

along the bottom contour so that it is all

00:08:53

painted over

00:08:54

and then

00:08:58

I smear it with such light movements, look what a beautiful and

00:09:02

elegant cake we got after

00:09:05

assembly, it only needs to stand for three hours

00:09:07

and you can eat

00:09:13

[music]

00:09:42

like this it’s cool watch, the sides are bursting,

00:09:47

why is it that I didn’t catch one firebrand,

00:09:50

how come, so I decided I love where to

00:09:58

bake pieces of nuts, and this is the

00:10:00

magic of poppy seeds poppy wreath bursting, it’s

00:10:03

just a thrill, and it’s all combined with the

00:10:06

classic cream for a cake from

00:10:09

childhood, in general, I’m cool I think such a cake should be

00:10:12

prepared, I highly recommend that you

00:10:14

do it, and with this I say goodbye to you,

00:10:16

I wish you a pleasant tea party bye

Description:

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