Three-layer Fairy Tale cake with poppy seeds, raisins and nuts - an incredible combination of taste and benefits. The best options for a three-layer Fairy Tale cake

Prepared by: Olga Matvey

04/05/2017 Cooking time: 2 hours 0 minutes

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This cake has many names. It consists of three different cake layers that complement each other. It even somewhat resembles a delicate cupcake with cream. Here is a recipe for how to make a Fairy Tale cake.

Three-layer cake “Fairy Tale” with poppy seeds, raisins and nuts - basic cooking principles

The cake layers are prepared from sponge dough, which is divided into three parts and poppy seeds, raisins and nuts are added to each. This dough is prepared on the basis of egg mass. To do this, the whites are separated from the yolks. Beat the whites with a mixer into a thick foam. The longer you beat, the more bubbles are formed in it, which makes the dough airy. Then add sugar and add the yolks one at a time, without stopping shaking. Lastly, add flour, making sure to sift it first. Gently mix with a spatula, in the same direction as whipping. Do not add too much flour, otherwise it will clog the dough and the cake will not turn out tender.

The dough is divided into three equal parts. Poppy seeds are added to one, baked with raisins in the second, and nuts are placed in the third. The cakes are baked and cooled on a wire rack.

If you are afraid that the dough will settle while the first cakes are baking, you can prepare the dough separately for each.

Fillers are prepared before adding to the dough. The nuts are fried in a dry frying pan and crushed, the raisins and poppy seeds are steamed and dried. Then the fillers are mixed with flour and only then added to the dough.

The cream can be anything. It all depends on your preferences and imagination. The cake is especially delicious with butter, custard or sour cream.

How to make “Fairy Tale Cake”

1. To prepare one cake, beat the egg with a mixer until it increases in volume and becomes foamy. Add a pinch of salt.

2. Add sugar in two steps and continue beating with a mixer until it dissolves.

3. Then add flour and sour cream to the egg mixture. Mix everything with a spatula.

4. Quench the baking soda with vinegar and add to the dough. Crush the nuts with a rolling pin, add them to the dough and mix.

5. Line the bottom of the baking pan with parchment paper. Pour the dough into it and smooth it out. Bake at 180 degrees for 20 minutes.

6. Using the same principle, bake 2 more cake layers. But in one of them add poppy seeds instead of nuts, and in the second - raisins.

7. To prepare the cream, beat the soft butter with a mixer until it increases in volume. Then add condensed milk and beat again.

8. Start assembling the cake. The first cake on the dish is with nuts. Grease it with cream, cover with poppy seed cake, cover with cream and place cake with raisins on top.

9. Grease the top and sides of the cake with the remaining cream. Place it in the refrigerator for 4-5 hours to soak.

10. Before serving, sprinkle the cake with cocoa or grated chocolate. Enjoy your tea!

Sidebar 1

Nutritional and energy value:

Ready meals
kcal 5840.7 kcal	proteins 110.9 g	fats 480.5 g	carbohydrates 403.4 g
Portions
kcal 584.1 kcal	proteins 11.1 g	fat 48.1 g	carbohydrates 40.3 g
100 g dish
kcal 345.6 kcal	proteins 6.6 g	fat 28.4 g	carbohydrates 23.9 g

Ingredients

The following products are needed for the shortbread:

eggs – 6 pcs.
sugar – 3 cups
sour cream – 3 cups
baking soda – 3 tsp.
flour – 3 cup
butter – to grease the pan (about 3 tbsp)

Filling for the crust:

poppy seeds, nuts and raisins - 1 cup each
3 tbsp. cocoa

For cream for 3 layers:

sour cream - 600 ml
sugar - half a glass

For decoration, you can use a few spoons of cocoa powder, crushed nuts or poppy seeds.

Description of preparation:

Cake with nuts, poppy seeds and raisins is a real holiday dessert.
It looks very nice when cut and combines the flavors of all the ingredients very well. I am sharing a recipe on how to make such a cake for a birthday or other festive event. Everything is very simple, the main thing is to prepare the biscuit correctly, and the cream can be prepared as easily as possible. For the sponge cake, I will not separate the yolks and whites; it already turns out very tender and airy. You need to beat the eggs with sugar to such a consistency that you can “draw” with the dough. After beating, pass the whisk over the surface; visible stripes should remain, as in the first picture. Let the sponge rest for at least 5-6 hours before assembling the cake, preferably overnight. This way it will not crumble and will be well soaked. Let's get started! Purpose: For a festive table Main ingredient: Dough / Biscuit dough Dish: Baking / Cakes / Sponge cake / Sweet Geography of cuisine: Russian cuisine

Now we paint the cream in different colors.

Place half in a bowl and add a couple of spoons of cocoa. This will be the cream to pour on top.
The white cream remains for the inner layers.
Place a couple of tablespoons of the white mass into separate bowls. This cream will be needed for decoration - roses and leaves.
Add pink dye or a couple of tablespoons of beet juice to one part. At worst - a spoonful of raspberry jam syrup.
The second is green liquid food coloring. Spinach juice is also added. It is almost tasteless and will not spoil the sweetness

Combination Cakes

This term comes from the confectionery industry. Combined products are products that combine two or more types of bases and at least 2 different types of filling.

For example, soufflé and shortcrust pastry, sponge cake and meringue, honey base and delicate mousse, choux pastry and light jelly. Such cakes include “Count Ruins”, “Snickers”, “Grillage” and so on.

At SeDelice you can order a mousse cake based on a chocolate sponge cake or create your own version in the Online Designer.

If you can’t decide on your favorite flavor, try baking a cake from 3 or 4 different cake layers. Experiment in your kitchen or order a cake with festive decoration from professionals.

How to decorate a Fairy Tale cake? Several simple options with photos and descriptions!

Option #1. The fastest way is to crush the Jubilee cookies or any shortbread cookies into crumbs. Sprinkle on top and lightly sprinkle with powdered sugar. This should be done 10 minutes before serving, so that the cookies do not have time to get wet, but have already become part of the cake.
Option #2. Grated chocolate. This decoration is perfect for chocolate, coconut and nut cakes. Use the darkest chocolate you can find. It will be hard and grate well. Two tiles are enough for one cake.

Option #3. Fruits and various sweets. You can turn the surface of the cake into a canvas and create whatever you like. Sprinkle the edges with coconut flakes, arrange dried apricots, prunes, and chopped nuts. Banana and fresh berries (strawberries, raspberries, blackberries) are very suitable to taste. Candied fruits (dried pear, peach, mango, papaya) and seeds are also good. Use your imagination!

Enjoy your tea!

Charlotte cream - how to make it at home

Rub the yolk through a sieve. Mix with milk and sugar. Over medium heat, bring the mixture to a boil. Do not increase the heat, otherwise the yolks may curdle. But even on very low heat nothing will work - the syrup may thicken too much. Stir constantly and watch the consistency.
Cook the mixture for several minutes until it reaches the consistency of condensed milk. Large bubbles will appear on the surface - this is a sign that everything is going as it should and the syrup is of the desired thickness.
Cool the syrup while leaving it on the stove. Temperature changes negatively affect viscosity.
Beat butter with vanilla sugar or powdered sugar until smooth. The mass should be white and fluffy.
Pour condensed milk into the butter in a thin stream and mix in the shiny cream. At the end, add cognac and stir for a few minutes.

Recipe

For the chocolate-nut cake, granulated sugar is combined with egg and sour cream.
Rub well. Add soda mixed with vinegar, sifted flour, and salt. Pour nuts and cocoa powder into the dough. Grind the components. Pour the dough into a mold covered with parchment. The cake is baked at 180 degrees for half an hour. Readiness should be checked with a toothpick. Cakes with raisins and poppy seeds are made in the same way.

To make the cream, combine granulated sugar with vanilla, eggs and flour. Add milk (2.5 tbsp). Mix the products. 250 ml of milk should be heated. Place the remaining components into it. Bring the mixture to a boil, stirring occasionally. Boil over low heat. The mixture should become thick. At the end of cooking, add butter to the cream and grind it with a mixer. Place the mixture on the surface of the crust with raisins. Cover it with another layer, which is coated with cream. The steps are repeated until the products run out. The surface of the dessert is covered with a chocolate-nut layer. The sequence of cakes may be different. Place the cake in the refrigerator for 4 hours or overnight. It can be sprinkled with grated chocolate, poppy seeds, and nuts.

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Calorie content of foods possible in the dish

Egg white – 45 kcal/100g
Egg yolk – 352 kcal/100g
Egg powder – 542 kcal/100g
Chicken egg – 157 kcal/100g
Ostrich egg – 118 kcal/100g
Walnut oil – 925 kcal/100g
Walnuts – 650 kcal/100g
Black English walnut – 628 kcal/100g
Black Persian walnut – 651 kcal/100g
Flour – 325 kcal/100g
Fortified whole durum wheat flour – 333 kcal/100g
All-purpose whole durum wheat flour – 364 kcal/100g
Cereal flour – 348 kcal/100g
Sugar – 398 kcal/100g
Granulated sugar – 398 kcal/100g
Condensed milk with sugar – 324 kcal/100g
Peasant unsalted butter – 661 kcal/100g
Peasant salted butter – 652 kcal/100g
Amateur unsalted butter – 709 kcal/100g
Butter 82% – 734 kcal/100g
Ghee – 869 kcal/100g
Raisins – 280 kcal/100g
Kishmish – 279 kcal/100g
Poppy – 556 kcal/100g
Poppy (seed) – 556 kcal/100g
Vanillin – 288 kcal/100g
Baking powder – 79 kcal/100g
Instant coffee – 94 kcal/100g

Calorie content of products: Butter, Sugar, Eggs, Baking powder, Flour, Vanillin, Walnuts, Poppy seeds, Raisins, Condensed milk, Instant coffee

Preparing Ingredients

The products used in the proposed recipes are mainly used in their natural form and require minimal preparation when consumed. The eggs are naturally shelled, the walnut kernels are crushed, the poppy seeds (optional) are crushed with a rolling pin, and the butter is softened at room temperature. It is advisable to sift the flour, and quench the baking soda with table vinegar.