No cake combines in itself so many flavors, as the cake "Damskiy kapriz" (translated "Lady's whim") does. It consists of four cake layers, each of which is refined with different fillings. The taste of the cake is perfected by the caramel-flavored cream. This cake recipe can be changed at will, just as a lady's mood changes from one moment to the next.
Course Dessert
Cuisine Russian, Soviet
Prep Time 1 hourhour25 minutesminutes
Cook Time 20 minutesminutes
Resting time 2 hourshours30 minutesminutes
Servings 12
Equipment
Ø 24 cm baking springform pan
Ingredients
for the 1st cake layer
70gwalnutsroasted and coarsely chopped
120gsour cream
100gsugar
1egg
60gflour
15gcornstarch
3gbaking powder
vanilla
1pinch ofsalt
for the 2nd cake layer
50gsoft apricots
20gsoft plums
120gsour cream
100gsugar
1egg
60gflour
15gcornstarch
3gbaking powder
vanilla
1pinch ofsalt
for the 3rd cake layer
50gpoppy seeds
120gsour cream
100gsugar
1egg
60gflour
15gcornstarch
3gbaking powder
vanilla
1pinch ofsalt
for the 4th cake layer
50graisins
20gcocoa powder
120gsour cream
100gsugar
1egg
40gflour
15gcornstarch
3gbaking powder
vanilla
1pinch ofsalt
for the cream
500gcreamcold
300gcaramelized sweetened condensed milk
for the soaking the cake layers
400gsour cream
Instructions
Preparation of the 1st cake layer
Line the baking pan with baking paper.
Beat egg, sugar, vanilla and salt to an airy light mass.
Add sour cream and mix until homogeneous.
Mix flour with cornstarch and baking powder.
Fold the dry flour mixture into the liquid sour cream-egg-sugar mixture to make an airy thick batter.
Stir toasted and coarsely chopped walnuts into the batter.
Pour the batter into the baking pan and bake the cake layer in a preheated oven at 180 °C top and bottom heat for about 15 minutes. Then remove it from the baking pan together with the baking paper and let it cool down.
Preparation of the 2nd cake layer
Line the baking pan with baking paper.
Cut soft apricots and soft plums into small pieces.
Beat egg, sugar, vanilla and salt to an airy light mass.
Add sour cream and mix until homogeneous.
Mix flour with cornstarch and baking powder.
Fold the dry flour mixture into the liquid sour cream-egg-sugar mixture to make an airy thick batter.
Stir the soft apricots and soft plums into the batter.
Pour the batter into the baking pan and bake the cake layer in a preheated oven at 180 °C top and bottom heat for about 15 minutes. Then remove it from the baking pan together with the baking paper and let it cool down.
Preparation of the 3rd cake layer
If you use whole poppy seeds unprepared for baking (note their packaging for this), pour hot water over them, let them steep for 5 minutes, then pour off the water and grind the poppy seeds. I used ready-made poppy seeds for baking.
Line the baking pan with baking paper.
Beat egg, sugar, vanilla and salt to an airy light mass.
Add sour cream and mix until homogeneous.
Mix flour with cornstarch and baking powder.
Fold the dry flour mixture into the liquid sour cream-egg-sugar mixture to make an airy thick batter.
Stir poppy seeds into the batter.
Pour the batter into the baking pan and bake the cake layer in a preheated oven at 180 °C top and bottom heat for about 15 minutes. Take it out of the baking pan together with the baking paper and let it cool down.
Preparation of the 4th cake layer
Line the baking pan with baking paper.
Beat egg, sugar, vanilla and salt to an airy light mass.
Add sour cream and mix until homogeneous.
Mix flour with cornstarch, cocoa powder and baking powder.
Fold the dry flour mixture into the liquid sour cream-egg-sugar mixture to make an airy thick chocolate batter.
Stir raisins into the chocolate batter.
Pour the chocolate batter into the baking pan and bake the cake layer in a preheated oven at 180 °C top and bottom heat for about 15 minutes. Then take it out of the baking pan together with the baking paper and let it cool down.
Preparation of the cream
Whip cream until creamy.
Stir caramelized sweetened condensed milk into the cream in batches.
Preparation of the cake
If necessary, cut a narrow uneven edge off the four cake layers, dry them a little in the oven and crumble them finely.
Spread a thin layer of sour cream on the four cake layers and let it soak in for about 30 minutes and dry a bit.
Now spread the cake layers generously with the cream and stack them on top of each other in any order.
Spread the sides of the cake with the remaining cream, sprinkle the top and sides with the crumbs and chill for at least 2 hours.
Notes
Stir the batter not too long, but briefly until a homogeneous consistency and do not let it rest, but bake the cake layer immediately after preparing the batter for it.
Instead of walnuts, dried apricots and plums, poppy seeds, raisins, you can refine the cake layers with other nuts, dried fruits, coconut flakes, and so on.
As vanilla go, for example, vanilla bean scraped, vanilla sugar, vanilla extract.
Use a toothpick to check if the particular cake layer is baked.
Instead of sour cream, you can drizzle the cake layers with sugar or milk syrup.
Instead of cream, you can make the cake with a sour cream or butter cream. See my notes on this above.
Note the detailed tips and tricks for making the cake "Damskiy kapriz" at the top of the post.