- sugar - 1,5 glasses
- sour cream - 1,5 glasses
- eggs - 3 pieces
- nuts - 200 Grams
- poppy - 200 Grams
- raisins - 200 Grams
- soda, hydrated vinegar - 1 teaspoon
- flour - 1,5-2 cups
- Vanillin - To taste
- cinnamon - To taste (optional)
- bank of boiled condensed milk - 1 piece (cream)
- Butter - 250 Grams (cream)
- butter - 20 grams (glaze)
- cocoa - 2 teaspoons (glaze)
- milk - 4-5 Art. spoons (glaze)
- sugar - 0,5 Glass (glaze)
Preparation: From these ingredients, knead the dough (do not add nuts, poppy seeds and raisins). Divide it into 3 equal parts, adding nuts to one part, to another - poppy, to the third - raisins. Bake cakes on a baking sheet, lined with parchment paper, until golden brown. Cool the finished cakes. To prepare the cream, whip boiled condensed milk with butter. Cool the cream and smear them with cakes, overlapping each other. To cook the glaze, mix all the ingredients in a saucepan and bring to a boil. Cook over low heat for 5-8 minutes, stirring constantly. When the glaze becomes thick, pour the cake over it. Allow the cake to soak in the refrigerator for about 12 hours.
Servings: 8