Cake from Aleex

Dough:
Flour - 250-300 g
Margarine - 250
Sugar - 100-150 g
Egg yolks - 2 pcs
Sour cream - 3-4 tbsp
Baking powder - 1 tsp
Poppy seed filling:
You can buy ready-made filling or make it yourself
Poppy seeds - 250 g
Sugar - 12 tbsp
Eggs - 2 pcs
Almond flavoring a little (not available)
Butter - 1 tbsp
Honey - 1 tbsp (not added)
Nut filling:
Walnuts - 350 g
Sugar - 34 tbsp
Butter - 1 tbsp
Milk - 12 tbsp
Egg whites - 2 pcs
Cottage cheese filling:
Cottage cheese - 0.5 kg (I have 0.7)
Butter - 200 g
Eggs - 6 pcs
Icing sugar - 40 g (Sugar - 100 g)
Raisins - 100 g (not available)
Vanilla sugar
Vanilla pudding (custard) - 1 pack
Flour - 1 tbsp (semolina - 2 tbsp)
Chocolate glaze (sprinkled with powder)

Dough
Mix all the ingredients and knead the dough

Then place the dough in a form with parchment paper. And poke with a fork

Bake at 180°C for 15 minutes


Poppy seed filling
Prepare the poppy seeds (I usually grind them in a coffee grinder). Add all the components except the egg whites. Beat the egg whites into a strong foam and add to the poppy seed filling. If you are using ready-made poppy seed filling, do not add anything else

Nut filling
Add sugar and butter to the milk. Bring to a boil, add the crushed nuts. Cool down. Beat the egg whites and gently fold in.

Cottage cheese filling
Mash the cottage cheese, mix it with melted butter. Separate the egg whites from the yolks and beat them into a strong foam. Mix all the products, adding the beaten egg whites last.

On the baked base, alternately place the poppy seed filling and the nut filling.

Pour the cottage cheese filling on top

 

Bake the cake for 70-80 minutes at 170°C.


Cool and cover with chocolate glaze