Каждый день пеку, но этот пирог на кефире с начинкой, чаше всего

Learn how to make a moist kefir cake with poppy seed filling, plus tips for ingredient substitutions and baking techniques.

Key Takeaways

Using both butter and vegetable oil improves cake texture and freshness.
The poppy seed filling is versatile and can be replaced with other dried fruits or nuts.
Proper mixing and gradual incorporation of dry ingredients ensure a smooth batter.
Baking time and temperature should be adjusted based on individual ovens.
Simple, everyday ingredients can create delicious and interesting baked goods.

What the video covers

The video demonstrates making a kefir cake with a poppy seed filling, using simple everyday ingredients.
The poppy seed filling can be substituted with raisins, prunes, nuts, or halva for varied flavors.
The filling is made by mixing poppy seeds, egg, starch, sugar, and kefir to the right consistency.
The batter is prepared by beating eggs and sugar until fluffy, then adding kefir, vegetable oil, and melted butter.
Butter adds creaminess and aroma, while vegetable oil keeps the cake moist and fresh longer.
Flour and baking powder (or baking soda with citric acid) are gradually mixed into the batter for a smooth texture.
Half the batter is poured into a lined pan, topped with the filling, then covered with the remaining batter.
The cake is baked at 180°C (350°F) for 40-45 minutes and tested for doneness with a skewer.
The creator promotes her printed recipe book with more simple and favorite recipes, available with discounts and worldwide shipping.
Viewers are encouraged to share photos of their results and subscribe for more cooking videos.

Chapters

Can I substitute the poppy seeds with other ingredients?

Yes, you can replace poppy seeds with blended raisins, prunes, nuts, or halva to create different flavors in the filling.

Why use both butter and vegetable oil in the batter?

Butter adds a creamy taste and delicate aroma, while vegetable oil keeps the cake moist and soft, helping it stay fresh longer.

How do I know when the cake is done baking?

Bake the cake at 180°C (350°F) for 40-45 minutes and check doneness by inserting a wooden skewer; it should come out clean or with few crumbs.

Full Transcript — Download SRT & Markdown

Speaker A

I love recipes where the most ordinary products turn into something interesting. Today, I’m making a kefir cake with poppy seeds. Instead of poppy seeds, you can blend raisins, prunes, or add nuts or halva. You'll get a new taste every time. In a bowl, put 100g

Speaker A

of poppy seeds, crack in one egg, add one tablespoon of starch—I’m using potato starch—and one tablespoon of sugar. Now, first add one tablespoon of kefir. Mix it together. If it’s a bit too thick, add another tablespoon of kefir. Mix it again and set it aside.

Speaker A

Now let's prepare the batter. In a larger bowl, crack three eggs, add 150g of sugar, and beat with a mixer for about 5 minutes until fluffy and creamy. Pour in 180ml of kefir. Everything I use is at room temperature. Add 60ml of

Speaker A

vegetable oil and 100g of melted butter, which I’ve already let cool slightly. Why do I use two types of oil? Butter gives the pastry that signature creamy taste and delicate aroma. And the vegetable oil makes the

Speaker A

dough moist and soft, keeping the cake fresh for longer so it doesn't go stale. You can choose just one type, but I highly recommend using both. The result is worth it. Measure out 260g of flour.

Speaker A

Add one teaspoon of baking powder. You can substitute it with a teaspoon of baking soda, but then you’ll need to add a pinch of citric acid. Mix everything together. Add the dry mixture gradually in two or three batches. Gently mix the batter with a

Speaker A

spatula. In the end, you get a smooth, uniform batter like this. Pour half into the pan. My pan is 24 cm in diameter. I’ve lined it with parchment paper. Now spread the poppy seed filling over the surface and cover

Speaker A

it with the remaining batter. Bake in a preheated oven at 180 °C (350 °F) for 40–45 minutes. Check for doneness with a wooden skewer. Of course, adjust based on your own oven. Let the cake cool down a bit, and it’s ready to

Speaker A

slice. These are exactly the kinds of proven, simple, and favorite recipes I’ve gathered in my printed book.

Speaker A

There you will find even more delicious ideas for every day. Pies, snacks, and desserts for any occasion. You can order the book on Wildberries. There is currently a 40% discount on the book there. For other countries, worldwide shipping is available. There is a 20%

Speaker A

discount promo code on the publisher's website. I’ve left all the information under the video. If you like, sprinkle the cake with powdered sugar and slice it. Look how beautiful it is inside. You absolutely must try it. I’d be happy if you shared your

Speaker A

photos with me. I’m always curious to see how yours turned out. Subscribe so you don't miss anything, and see you in the next videos. Cook with pleasure.

Topics:kefir cakepoppy seed fillingbaking recipehomemade cakeeasy dessertcake with kefirbaking tipsrecipe substitutionsmoist cakeRussian baking

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