Ingredients for - Russian Layered Cake
How to cook deliciously - Russian Layered Cake
1. Stage
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
2. Stage
Beat sugar and eggs together in a bowl using an electric mixer for 5 minutes.
3. Stage
Sift flour and baking soda together in another bowl. Beat into the egg and sugar mixture gradually, alternating with sour cream, until a smooth batter forms. Divide batter equally between 3 bowls.
4. Stage
Fold walnuts into the first bowl, raisins into the second bowl, and poppy seeds to the third. Pour each bowl into its own separate cake pan.
5. Stage
Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 30 minutes.
6. Stage
Let cakes cool in pans for a few minutes. Remove from pans carefully; let cool completely, at least 30 minutes.
7. Stage
Beat 3/4 cup plus 2 tablespoons butter in a bowl using an electric mixer until creamy. Add condensed milk slowly, mixing with a fork or spatula in a clockwise motion. Spread a couple of tablespoons of buttercream onto a large cake plate.
8. Stage
Place one of the cakes onto the butter cream on the cake plate. Spread another few tablespoons buttercream over the cake and lay another cake on top. Repeat with the remaining cake and cover top and sides with remaining buttercream. Decorate as desired.
