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To prepare the poppy seed layer you will need the following ingredients:
- 200 g ground poppy seeds
- 2 whole eggs
- 50 g powdered sugar
- 25 g dried raisins
- 25 g candied fruit
- 8-10 walnuts
For the vanilla cream layer prepare:
- 500 g full-fat quark (tvaroh)
- 100 g raisins
- 100 g powdered sugar
- 50 ml sour cream
- 50 g candied fruit
- 3 whole eggs
- 1 packet of vanilla pudding mix
- 1 packet of vanilla sugar
For the chocolate layer you will need:
- 150 g plain flour
- 100 g powdered sugar
- 25 g Dutch cocoa powder
- 4 whole eggs
- 1 packet of baking powder
- A pinch of salt
And for preparing the coffee cream you will need:
- 300 g sour cream
- 300 g butter
- 150 g powdered sugar
- 20 g plain flour
- 15 g instant (soluble) coffee
- 1 whole egg
Preparation
We start with the poppy seed layer. Shell the walnuts and crush their kernels, or use pre-crushed nuts. Mix all the ingredients in a sufficiently large bowl and stir them well. Be careful not to break the candied fruit unnecessarily. When a uniform mixture forms, cover the bowl with the poppy seed layer with cling film and set it aside.
In the mixer, mix the pudding powder with the sour cream and quark and beat well. Put the mixture to heat in a water bath. While the pudding base is warming up, beat all three eggs with the sugar and vanilla sugar into a thick cream. The pudding mixture will be ready after about ten to fifteen minutes in the water bath. Then stir the egg cream into it and, stirring constantly, heat for another ten to fifteen minutes. After this time remove the cream from the bath and carefully stir in the raisins along with the candied fruit. Let the finished pudding cool to room temperature.
When preparing the chocolate layer, beat all four eggs with the sugar. Add the flour with the sifted baking powder and the Dutch cocoa. You can also add a few drops of rum flavoring or rum. Finally add a pinch of salt, cover the bowl with the chocolate cream with cling film and set aside.
Now is the time for the last layer – the coffee cream. Beat the eggs with the sugar and instant coffee into a dense cream. Gradually work the other ingredients into it – the flour, the cream and the softened butter broken into pieces. Process until a stretchy and thick cream forms.
Baking
Line a taller cake pan with baking paper. The first layer is made from half of the chocolate cream. In the pan spread it so that you get an even layer about one centimeter thick. On the chocolate cream add the first half of the pudding cream, then the first half of the poppy seed layer, the second half of the pudding cream and the remaining poppy seed layer. On the second poppy layer add the coffee cream and finally the remaining half of the chocolate cream. Bake the cake at 190 °C for approximately 40 minutes. Enjoy your meal!
