Ukrainian Poppy Seed Cake with Walnuts and Raisins (Ckazka)
This Ukrainian poppy seed cake goes by so many names! In Ukrainian we call it "shenoschi premhe" (women's whims) "Korolevsky"(kings cake), "tort ckazka"(fairy tale), or "tre bohatera" (the three rich). It's a delicious moist 3 layer sponge cake with layers of walnuts, poppy seeds, and raisins, all smothered in a rich dulce de leche buttercream! You can expect requests for this poppy seed cake recipe, it will quickly become a favorite!
Equipment
- 3 13x9 cake pans
Ingredients
Sponge cake Layers:
- 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)
Mix-ins for The Cake Layers:
- 1/2 cup raisins
- 1/2 cup nuts
- 1/3 cup poppy seeds
Frosting:
- 300 grams softened butter, (2 sticks and 5 Tbsp)
- 500 grams dulce de leche , (a little over a 15 oz can)
Garnish:
- 187 grams softened butter, (13 Tbsp)
- 275 grams dulce de leche , (the rest of the 15 oz can from the frosting)
- 1 cup walnuts , (coarsely ground)
Instructions
Directions:
- Prep: preheat the oven to 350°F and line three 13x9 cake pans with parchment paper. Set aside.
- 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.
- 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.
- Divide the batter into three equal portions (weighing 344 grams each), fold in each mix-in per layer (poppy seeds, raisins, and nuts.)
- Spread each batter into the prepared bans. Bake for 10-15 minutes. Cool completely, then peel off the papers.
- 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.
- 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.
Notes
Notes:
- Pans: If you don't have three cake pans you can bake each layer one at a time. I do suggest leaving the batter in its bowl until you're ready to spread it and bake. This is because the batter will seep into the paper and it can stick later.
- Garnish is optional: it's just a good way to use up the rest of the other can. The frosting alone will be enough to frost the entire cake, however, if you make the garnish you will have extra cream for the sides and to pipe out the designs on top.
- European-style butter is more rich and flavourful.
- For even layers, divide the batter into 344 gram portions.
- I have used 100% freshly milled soft white wheat with excellent results.
Nutrition Facts
Ukrainian Poppy Seed Cake with Walnuts and Raisins (Ckazka)
Serving Size
1 slice
Amount per Serving
Calories
520
% Daily Value*
Fat
40
g
62
%
Saturated Fat
20
g
125
%
Trans Fat
1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
11
g
Cholesterol
116
mg
39
%
Sodium
341
mg
15
%
Potassium
181
mg
5
%
Carbohydrates
38
g
13
%
Fiber
2
g
8
%
Sugar
21
g
23
%
Protein
6
g
12
%
Vitamin A
1004
IU
20
%
Vitamin C
1
mg
1
%
Calcium
82
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
