Three-Layer Cake

Impress your guests with this stunning Three-Layer Cake. Combining the rich flavors of walnuts, poppy seeds, and dried apricots, this dessert is a true masterpiece. Despite its complex layers, it’s worth the effort for a truly memorable treat.

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Ingredients (Serves 12):

Flour: 1.5 cups (180g)
Eggs: 3
Sour cream: 350g (1.5 cups)
Cornstarch: 1.5 tbsp (12g)
Sugar: 1.5 cups (300g)
Baking soda: 1.5 tsp (7g)
Poppy seeds: 0.5 cups (70g)
Chopped dried apricots: 0.5 cups (80g)
Ground walnuts: 2 cups (240g)
Butter: 100g (7 tbsp)
Sweetened condensed milk: 1 can (14 oz or 397g)
Vegetable oil: for greasing

Instructions:

Prepare the Ingredients: Set aside 1 cup (120g) of ground walnuts for decorating the cake. Divide the flour, sugar, sour cream, cornstarch, and baking soda into three equal parts.

Make the Walnut Layer:

Beat one part of the sugar with 1 egg.
Add 1 part of cornstarch, sour cream, sifted flour, baking soda, and 1 cup (120g) of ground walnuts.
Grease a baking pan with vegetable oil and line with parchment paper. Pour the walnut batter into the pan.
Bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until a toothpick comes out clean.

Make the Poppy Seed Layer:

Rinse the poppy seeds with warm water and place them in a saucepan. Scald with boiling water, then drain immediately.
Repeat the scalding process and let them sit for 1 minute.
Beat the second part of sugar with the second egg. Add one part of cornstarch, sour cream, flour, baking soda, and the prepared poppy seeds.
Pour the poppy seed batter into the baking pan and bake at the same temperature for 20 minutes.

Make the Apricot Layer:

Beat the remaining sugar with the last egg. Add the last parts of cornstarch, sour cream, flour, baking soda, and the chopped dried apricots.
Pour the apricot batter into the baking pan and bake at 180°C (350°F) for 20 minutes.