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Poppy Seed Sour Cream Cake with Custard Cream Recipe

Poppy Seed Sour Cream Cake with Custard Cream Recipe
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★★★★★

5.2 from 22 reviews

Indulge in the luxurious layers of this Poppy Seed Sour Cream Cake with Custard Cream, a decadent dessert that combines the richness of sour cream cake with a velvety custard filling, all topped with a luscious ganache and fresh raspberries.

Ingredients

Scale

Poppy Seed Sour Cream Cake:

  • 5 large eggs, at room temperature
  • 2 cups granulated sugar
  • 2 cups (16 oz) sour cream
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons vinegar
  • 1/3 cup poppy seeds

Custard Cream:

  • 9 large egg yolks
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 cups heavy whipping cream

Ganache & Topping:

  • 8 oz (by weight) semi-sweet chocolate chips (about 1 1/3 cups)
  • 1 cup heavy whipping cream
  • 6 oz package fresh raspberries, for garnish

Instructions

  1. Make the Custard Cream Filling: In a medium saucepan, heat 3 cups of heavy whipping cream until it just begins to simmer. In a medium bowl, whisk together egg yolks, sugar, and vanilla extract until smooth. Gradually add the hot cream to the yolk mixture in a thin stream, whisking constantly. Pour the custard back into the saucepan and cook over medium heat, whisking continuously, until it thickens to the consistency of condensed milk. Do not let it boil. Remove from heat, let cool to room temperature, and thicken further before spreading onto cake layers. Cover with plastic wrap and refrigerate to speed up cooling.
  2. Prepare the Poppy Seed Sour Cream Cake: Preheat your oven to 375°F (190°C). Grease and flour two 9-inch non-stick cake pans. In a stand mixer fitted with the whisk attachment, beat the eggs and sugar on high speed until pale yellow and thick (about 5 minutes). In a separate bowl, mix the flour and poppy seeds. Gradually fold this mixture into the egg and sugar batter using a spatula. In a large measuring cup, combine sour cream with baking soda and vinegar. Once it fizzes and rises, immediately fold it into the batter until fully incorporated. Divide the batter evenly between the prepared pans. Bake for 20-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely. Slice each cake in half horizontally to create four layers.
  3. Assemble the Cake: Place the first cake layer cut-side-up on a cake stand. Spread 1/3 of the custard cream evenly over the top. Repeat the process with the remaining layers, ending with the flat bottom of the second cake layer on top. Smooth the sides with a spatula to remove any excess custard. Refrigerate the assembled cake for at least 1 hour before adding ganache.
  4. Prepare and Add the Ganache: Heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then whisk until smooth. Pour the ganache over the chilled cake in a circular motion, spreading evenly with a spatula. Clean any excess ganache from the cake stand with a moist paper towel. Garnish with fresh raspberries. Refrigerate the cake for at least 4 hours or preferably overnight. Let sit at room temperature for 30 minutes before serving.

Nutrition

Keywords: Poppy Seed Sour Cream Cake, Custard Cream, Ganache, Raspberries, Dessert, Baking, Celebration

Find it online: https://www.sanacooks.com/poppy-seed-sour-cream-cake-with-custard-cream-recipe/