Russian Korolevsky Cake

Ingredients

6 extra large eggs, at room temperature
3 cups sugar
3 cups sour cream
3 cups flour
3 teaspoons baking soda
3 teaspoons vinegar
1 tbsp cocoa powder
2 tbsp poppy seeds
1 cup walnuts, toasted & chopped

Ingredients For Frosting:
1 can sweetened condensed milk, cooked
2 sticks unsalted butter, at room temperature

Instructions
Grease and generously flour a non-stick cake pan.

• On a dry skillet, over medium-high heat, toast 1 cup of walnuts until lightly golden. Chop walnuts into pieces about the size of sunflower seeds.
• Preheat the Oven to 380°F.

How to Make Each Cake Layer:

• Make 3 separate layers, each layer is made the same way with a different mix-in at the end. Resulting in 3 separate cakes: 1 with poppy seeds, 1 with chocolate and 1 with walnuts.
• In the bowl of an stand mixer with a whisk attachment, beat together 2 eggs and 1 cup sugar until pale yellow (4 minutes on medium/high speed).
• Reduce the speed to low and add 1 cup flour. Mix until well-blended.
• Put 1 cup sour cream in a measuring cup.
• Put 1 teaspoon baking soda in a ramekin. Stir in 1 teaspoon vinegar.
• It will fizz up, then stir it into the sour cream. The sour cream will start to visibly rise. Once you notice it rising, mix it into the cake batter using a spatula.
• In the first cake batter, mix in 1 tbsp cocoa. In the second cake batter, mix in 2 tbsp poppy seeds and in the third cake batter, mix in ½ cup toasted, chopped walnuts
• Pour batter into prepared cake pan and bake 20-22 minutes or until the top is golden and a toothpick comes out clean. Repeat steps with the rest of the cakes.
• Let cake layers cool to room temperature, then frost the top of each layer.
• Sprinkle the top with the remaining ½ cup chopped walnuts

Frosting Instructions:

• Using a whisk attachment, beat together on high speed the cooked sweetened condensed milk and 2 sticks of butter for 3 to 4 minutes until fluffy.
• Frost once the cake is cooled to room temperature.

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