Instructions
Make the batter
In a large bowl, beat the eggs, salt, and sugar with a mixer until the mixture is light and fluffy (about 5 minutes).
Add 200 g of sour cream and whisk until smooth.
Mix in sifted flour and vanilla.
Quench the baking soda with vinegar and stir it into the batter. Mix gently with a whisk until smooth.
Divide and flavor the batter
Divide the batter into three equal portions (around 200 g each):
Add cocoa powder to one bowl
Add poppy seeds to the second
Add soaked raisins to the third
Stir each portion well.
Bake the layers
On a baking tray lined with parchment paper, spread each batter portion into separate sections, side by side (they’ll bake together but stay distinct).
Bake in a preheated oven at 160°C (320°F) for 15 minutes, until golden and slightly puffed.
Let cool on a wire rack.
Prepare the cream
In a bowl, mix the sour cream, powdered sugar, and citric acid. Stir gently with a spoon — do not beat, or it may become runny.
Assemble the cake
Cut the baked sheet into equal rectangular layers. Save the scraps — you’ll use them for decorating.
Place the raisin layer on a flat serving plate, spread with cream.
Place the cocoa layer on top, cream side down.
Repeat with the poppy seed layer, spreading cream between each.
Cover the top and sides with the remaining cream.
Crumble the leftover scraps and sprinkle over the cake for decoration.
Chill and serve
Let the cake rest in the fridge for 1–2 hours to absorb the cream.
Slice into portions and serve with tea or coffee.
💬 Did you like the recipe?
Definitely give it a try — it’s simple to make, but tastes truly royal!
