Ukrainian Poppy Seed Cake with Walnuts and Raisins (Ckazka)

Ingredients

• 1 1/2 cups all-purpose flour ((or 235 grams of freshly milled soft white wheat) )
• 1 1/2 cups granulated sugar ((300 grams) )
• 3 eggs
• 1 1/2 cups sour cream ((350 grams))
• 1 1/2 tsp baking soda ((9 grams))
• 1 tsp vanilla sugar ((4 grams))
• 1/2 cup raisins
• 1/2 cup nuts
• 1/3 cup poppy seeds
• 300 grams softened butter
• 500 grams dulce de leche ((a little over a 15 oz can))
• 187 grams softened butter
• 275 grams dulce de leche ((the rest of the 15 oz can from the frosting))
• 1 cup walnuts ((coarsely ground))

Instructions

1. 1

   --- Directions: ---

2. 2

   prep pans and oven: Prep: preheat the oven to 350°F and line three 13x9 cake pans with parchment paper. Set aside.

3. 3

   make sponge cake: Make the sponge cake layers: In a stand mixer with the wire attachment combine the eggs, sugar, and vanilla sugar; beat over high speed for 20 minutes.

4. 4

   beat in sour cream: Beat in the sour cream. Then mix in the baking soda until combined. Turn off the mixer and using the wire whisk attachment gently stir in the flour moving in one direction.

5. 5

   fold in poppy seeds, nuts, and raisins: Divide the batter into three equal portions (weighing 344 grams each), fold in each mix-in per layer (poppy seeds, raisins, and nuts.)

6. 6

   spread out batter and bake: Spread each batter into the prepared bans. Bake for 10-15 minutes. Cool completely, then peel off the papers.

7. 7

   make cooked condensed milk frosting: Make the Frosting: beat the butter over high speed until thick and fluffy. Mix in the Dulce de Leche until combined well. Spread over cake layers and frost the top and sides.

8. 8

   garnish cake layers: For the Garnish: Beat the butter until pale and thick then mix in the dulce de leche. Apply additional cream to the cake where needed and pipe out 10 swirls over the edges, using a Wilton 1M. Coat the sides with nuts and sprinkle some on the edges near the swirls.