The history of the origin of the name of the cake “Poor Jew”, unlike forshmak, is categorically unknown to me. And, although the cake is called “Poor Jew,” its recipe has a rich composition of ingredients (see photo), and the dessert itself has a pleasant taste, which is given to it by a variety of fillings and layers of sponge cakes. So, in terms of budget, it is not the cheapest, and the logic in the name, I think, comes from modesty.
It is striking that the recipe for this cake is absolutely similar to other desserts: “Lady’s whim” and “Styopka-Rashka”... this is what the exodus of the Jews could lead to. At least, I know such thoughts out loud from my longtime friend Sara Markovna (her work is posted on the website today), there are also personal photos from which we will step by step analyze the simple technology for preparing this homemade product, which is not poor, but delicious in taste. exactly like the turkey fillet in the batter for lunch.
Poor Jew cake recipe step by step at home
The history of the origin of the name of the cake “Poor Jew”, unlike forshmak, is categorically unknown to me.
And, although the cake is called “Poor Jew,” its recipe has a rich composition of ingredients (see photo), and the dessert itself has a pleasant taste, which is given to it by a variety of fillings and layers of sponge cakes. So, in terms of budget, it is not the cheapest, and the logic in the name, I think, comes from modesty. It is striking that the recipe for this cake is absolutely similar to other desserts: “Lady’s whim” and “Styopka-Rashka”... this is what the exodus of the Jews could lead to.
At least, I know such thoughts out loud from my longtime friend Sara Markovna (her work is posted on the website today), there are also personal photos from which we will step by step analyze the simple technology for preparing this homemade product, which is not poor, but delicious in taste. exactly like the turkey fillet in the batter for lunch.
Name and creation
It is not known exactly where such a bizarre name came from. Most likely, in meaning it correlates with the proverb “the need for invention is cunning.” Jews are known for their practicality and ingenuity. A poor Jew consists of simple products that are available in any household or are sold in the nearest store.
The ingredients included in the recipe following which the cake is prepared are not expensive, but affordable. Using the original recipe as a basis, you can prepare the cake, choosing the composition to your liking. For example, raisins and prunes can be replaced with any other dried fruits. Figs, pears, peaches, dried strawberries and even bananas are great.
Instead of walnuts, you can try making a cake with almonds, cashews, hazelnuts, and roasted peanuts. To add freshness to the taste and make the texture of the cake even richer, cut a strong, green apple, plum, or quince into one of the cake layers. The poor Jew will only taste better with improvisation.
Ingredients
The cake consists of three different layers and cream. First cake with raisins:
For the rest of the cakes, the list of ingredients is the same as for the first, only for the second cake the raisins are replaced with half a glass of poppy seeds, and for the third – with half a glass of prunes and one hundred grams of walnuts.
To prepare the cream you will need:
Preparing the filling
Dry the walnuts, if they are fresh, in the oven, and be sure to remove all the films, because they will add unnecessary bitterness to the cake.
Preparing the cakes
The same recipe is used to prepare all three cakes. First, beat the egg with sugar until smooth. Without ceasing to stir, add sour cream. Mix flour with baking powder and add small parts to the egg-sour cream mixture. You should knead gently but thoroughly, destroying all lumps and compactions.
When the dough acquires an elastic, creamy texture, you can add filling. You need to ensure that the filling components are evenly distributed throughout the dough. To bake, pour the dough into a well-greased round pan.
The original recipe recommends that the cakes are not very thick, so it is better to use a wide pan. If the mold is not large enough and the cakes turn out to be high, then they should be cut into two parts and used to prepare two cakes at once, but then you will need to prepare twice as much cream
Each cake is baked separately. Before the cake is ready, place it in an oven preheated to 180 degrees for about thirty minutes. You can check readiness with a wooden toothpick or skewer: if you pierce the cake and the toothpick remains dry and clean, then it is ready.
Preparing the cream and assembling the cake
Having prepared all the cakes and left them to cool, you can begin the recipe for making the cream. Soften the butter in a water bath. Combine it with boiled condensed milk and beat until the cream becomes homogeneous.
“Poor Jew” is assembled in any arbitrary order. Based on the texture, it is best if the cake with poppy seeds is in the middle. It, being the most homogeneous and smooth, will successfully contrast with the cakes, which have a larger filling.
Step-by-step preparation
Brew dried apricots and prunes with boiling water for 10 minutes, then rinse and chop. Leave some of the dried apricots for decoration.
Prepare the dough. In a cup, grind sugar with eggs, add sour cream, mix.
Then add flour, baking powder and vanillin, mix until smooth.
The dough turns out to be medium liquid. We divide it into 3 parts.
Add poppy seeds to 1 part, prunes and nuts or seeds to 2 parts, chopped dried apricots or raisins to 3 parts.
Grease the prepared pan with oil, pour out 1 part of the dough and bake at 200 degrees for 20-30 minutes, depending on your oven. Check the readiness of the cake by piercing it with a skewer, the end of a knife or a toothpick; if it is dry at the end, then the sponge cake is ready. We also bake the remaining 2 cake layers.
Preparing the cream. Using a mixer, beat condensed milk with softened butter. Place in the refrigerator while the cakes are prepared.
Poor Jew cake classic recipe with step by step photos
The most accurate and complete description: the poor Jew cake is a classic recipe with step-by-step photos - from the best chefs in a large but informative article collected from all corners of the Internet and books.
“Poor Jew” cake is one of my favorite recipes. Although I didn’t think so before. Nowadays there are a lot of fashionable cakes - “Three Chocolates”, Tiramisu, etc. But customers regularly asked to bake the “Poor Jew” cake. I couldn't understand them. But in the beginning, I couldn’t find a truly delicious recipe. On the Internet, almost all recipes for this cake are either tasteless or terrible. The cakes turn out hard, do not become soaked, etc.
But then suddenly I found the perfect recipe and I will share it with you. The cakes turn out incredibly tender and are perfectly soaked in cream. This is now one of my favorite recipes!
And the secret of this cake is that butter is added to the dough, it radically changes everything. And not baking powder, but definitely baking soda and vinegar.
Also, you don’t need to finely grind the walnuts to add to the cakes. It is better to cut them with a knife so that the pieces are larger and can be felt.
This cake can be made with boiled condensed milk or sour cream. I think it tastes better with sour cream. The cake turns out more tender, not cloying.
In this recipe I make the cake to order and instead of walnuts they asked for cocoa, but you just make it with walnuts.
Cake “Poor Jew” - recipe with photo
Products:
You need to bake three cakes.
For each cake you need:
0.5 tsp soda slaked with vinegar
50 gr. melted butter
And for different cake layers 0.5 tbsp. walnuts / 0.5 tbsp. poppy seed, 0.5 tbsp. raisins
2. Add melted butter and raisins
3. Bake for 10-15 minutes until dry. Bake the cake with poppy seeds and the cake with walnuts in the same way.
4. Make sour cream or cream from boiled condensed milk (or better yet, just take boiled condensed milk without anything else). I also soak the cakes with syrup, but you can do without it. Assemble the cake, coating the cake layers with cream. I make a cake in the shape of a money bag.
And now the cake is ready!
And this was another poor Jew, only with boiled condensed milk, and instead of raisins - dried apricots:
| Video (click to play). |
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Cake “Poor Jew” with sour cream – photo of the finished dish
Cake “Poor Jew” with sour cream – photo of stage 2 of preparation
Add 1/2 cup. sour cream.
Cake “Poor Jew” with sour cream – photo of the 3rd stage of preparation
Pour in 1/2 cup. flour and 1 tsp. baking powder.
Cake “Poor Jew” with sour cream – photo of the 4th stage of preparation
Mix thoroughly. Two minutes and the dough is ready!
Cake “Poor Jew” with sour cream – photo of stage 5 of preparation
We make the first cake with walnuts, which have previously been slightly dried in the microwave or in a frying pan and crushed. Add nuts to the dough.
Cake “Poor Jew” with sour cream – photo of the 6th stage of preparation Cake “Poor Jew” with sour cream – photo of the 7th stage of preparation
Place the dough in a baking dish. If the mold is silicone, then you do not need to lubricate it. If the shape is different, then it is better to grease it with butter. We send the form with the dough to preheated to 200 - 220 degrees. oven and bake for 30 - 40 minutes until done. We check readiness with a wooden skewer or match.
Cake “Poor Jew” with sour cream – photo of the 8th stage of preparation
While the first cake is baking, prepare the raisins. Soak it for 10 minutes in hot water, then dry it with napkins.
Cake “Poor Jew” with sour cream – photo of the 9th stage of preparation
The dough for the second cake is prepared in the same way: 1 egg, 1/2 cup. sugar 1/2 cup. sour cream, 1/2 cup. flour and 1 tsp. baking powder. Only now add the prepared raisins. Mix, place in pan and bake until done.
Cake “Poor Jew” with sour cream – photo of the 10th stage of preparation
Cake “Poor Jew” with sour cream – photo of the 11th stage of preparation
Trim the edges of the finished cakes. Grind the trimmings. They will be used to top the cake.
Cake “Wise Jew”: composition, calorie content and nutritional value per 100 g
| Proteins 6.94 g Fat 17.26 g Carbohydrates 31.76 g Find out more More detailed information about the composition and calorie content of dishes is available in the Patee app. Recipes for iPhone, iPad and Android | 305 kilocalories |
Step 1:
| Chicken egg |
Dough with poppy seeds
Step 3:
| Dried apricots |
Dough with dried apricots
Step 4:
| Butter |
We lightly trim the edges of the cakes - the crispiest outer part. Blend into crumbs in a blender. Soak the cakes in syrup and layer with cream. Coat the sides and top of the cake. Sprinkle the sides with crumbs. Decorate the top with the remaining cream from the pastry bag. In the center I have chocolate, shaved with a vegetable peeler. Let the cake stand in the refrigerator for a couple of hours. Let's serve. Enjoy your tea!
Cake “Wise Jew”. Photo recipe.
No-bake cakes are great. But you have to grow. So I started experimenting with sponge cakes. This cake is my second homemade sponge cake. I saw the recipe on Tatiana Burblis’s blog, for which I thank her very much! What I got - look further. Let me just say right away that the cake is very tasty! I prepared almost all of it according to the author’s version, I only changed the order of the layers in the cake and the design on top.
So, a cake is assembled from three sponge cakes with the addition of poppy seeds, nuts and raisins.
Preparation: Biscuits with additives: divide all our biscuit ingredients into 3 parts. For the first cake you will need: 1 egg, 0.5 cup sour cream = approximately 150 g. 0.5 stack. sugar = approximately 110 g. 0.5 stack. flour 0.5 tsp. slaked soda (or baking powder for dough) additive - 0.5 cup. maca = approximately 70 gr.
Take an egg and 0.5 cup. Sahara
Stir, pour into a mold lined with baking paper.
Bake for 30 minutes at 180 degrees.
The second cake is the same, but instead of poppy seeds we add nuts. I recommend grinding walnuts not into dust with a blender, but into a larger fraction. For example, you can do this through a towel (put it on half of the towel, cover with the other half and roll out with a rolling pin).
Add to the biscuit and pour into the mold.
The third cake is similar, only with raisins. Rinse the raisins and soak in boiling water for a few minutes (to soften them). Add to the biscuit and pour into the mold.
Preparing the buttercream: Remove the butter from the refrigerator in advance until it becomes soft. Beat until white with a mixer, slowly adding powdered sugar (half, that is, 50 g).
Add boiled condensed milk and beat thoroughly.
Preparing sour cream: Sour cream for preparing cream should be fresh and not sour. It is better to use premium sour cream containing at least 20% fat, preferably 30%. Before whipping, sour cream must be cooled very much (the same as cream, well, this is just a word), it should be whipped at a low air temperature. There is another trick - if you add a little lemon juice (squeeze from the lemon), it will be easier to whip the sour cream into cream. In fact, for this cake you can generally get by with just buttercream; you don’t really feel the sour cream when eating it, but I did everything strictly according to the author’s recipe. So, beat the sour cream with a mixer until a thick, fluffy foam forms, which should be held on a raised whisk.
Sift the second half (50 grams) of powdered sugar and add to the sour cream.
Mix. You will get a lush sour cream.
Cake assembly: 1 cake layer,
2 cake layers, sour cream 3 cake layers, butter cream
Coat the sides with butter cream.
Well, then we decorate. According to the author’s version, you need to decorate the sides with almond petals, and for the top, melt the chocolate and use a paper cornet to make a mesh on the cake. I did just that on the sides of the cake - I pressed the almond petals. And from above. What can I say - everything is visible in the photo. I decorated whatever confectionery items were on hand (a little melted chocolate, finely ground walnuts, confectionery beads and a starch flower).
Bon appetit!!
Notes: * Prepared according to the recipe from Tatyana Brublis’s blog, the author of the recipe is Olga Smirnova from the site like pies, for which a big THANK YOU to them!! * They say that in different cities this cake is found with different names - “Fairy Tale”, “Three Meetings” and even. “Kiss the Negro”
Source
Step-by-step preparation
Brew dried apricots and prunes with boiling water for 10 minutes, then rinse and chop. Leave some of the dried apricots for decoration.
Prepare the dough. In a cup, grind sugar with eggs, add sour cream, mix.
Then add flour, baking powder and vanillin, mix until smooth.
The dough turns out to be medium liquid. We divide it into 3 parts.
Add poppy seeds to 1 part, prunes and nuts or seeds to 2 parts, chopped dried apricots or raisins to 3 parts.
Grease the prepared pan with oil, pour out 1 part of the dough and bake at 200 degrees for 20-30 minutes, depending on your oven. Check the readiness of the cake by piercing it with a skewer, the end of a knife or a toothpick; if it is dry at the end, then the sponge cake is ready. We also bake the remaining 2 cake layers.
Preparing the cream. Using a mixer, beat condensed milk with softened butter. Place in the refrigerator while the cakes are prepared.
Coat the cooled cakes with cream.
I decorated the top of the cake with coconut shavings, then laid out chopped dried apricots in a spiral and sprinkled with chopped nuts. Leave the cake in the refrigerator for several hours to soak.
Recipe for “Poor Jew Cake”:
Now you need to bake three identical cakes, only with different fillings. For the first poppy seed cake, beat the egg and sugar.
Add sour cream, beat. Add sifted flour and baking powder, mix well.
Make the second cake in the same way, but instead of poppy seeds add chopped walnuts. Bake the same way as the first cake, in an oven preheated to 180⁰ C for 20-30 minutes.
Add raisins to the last cake layer. Bake in the same way, for 20-30 minutes in an oven preheated to 180⁰ C. Cool the finished cakes.
Making cream. Combine boiled condensed milk with softened butter and beat until smooth.
Assembling the cake. The cakes can be folded in any order. Place the first cake layer on a plate (I used a cake layer with walnuts). Lubricate it with cream. Place the second cake layer on top (mine with raisins). Also coat it with cream. And then the last cake (mine with poppy seeds). Grease the top and sides of the cake with cream. You can decorate as you wish. I decorated with walnuts, raisins and grated chocolate. Place the cake in the refrigerator to soak for 5-6 hours. Enjoy your tea!
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How will it look like?
Dear cooks, I would like to share with you a recipe for a very tasty and interesting cake! It consists of three cake layers with different fillings. The cake is soaked with condensed butter cream. This cake is perfect for a holiday or just for tea with your family and you will certainly delight everyone with its unusual taste combination.
