Cake Ladies Caprice (Damskiy Kaprys)

A nostalgic, three-layered cake featuring walnuts, poppy seeds, and raisins. This is the very first cake I ever learned to bake, back when I was about 14 years old. Known as Ladies Caprice (Damskiy Kaprys), it was a beloved favorite in Ukraine, often appearing under many different names.
It is a three-layered cake, with each layer featuring a unique flavor: earthy walnuts, sweet raisins, and delicate poppy seeds. Unlike a light sponge, the texture is wonderfully dense and rich – making every bite absolutely delicious!

Ingredients

For Each Individual Layer (You will make 3):

• 1 large egg
• 1/3 cup sugar
• 1/2 cup sour cream (room temperature)
• 1/2 tsp baking soda
• 1/2 cup all-purpose flour, sifted

The Three Signature Add-ins:

• Layer 1: 1/2 cup walnuts, finely crushed
• Layer 2: 1/8 cup poppy seeds (prepared as directed below)
• Layer 3: 1/2 cup raisins (prepared as directed below)

Sour Cream Frosting & Decoration:

• 16 oz sour cream
• 2/3 cup sugar (use 1/2 cup for a less sweet version)
• 1 to 1 1/2 cups walnuts, finely crushed (for topping and sides)

You will also need 1–2 tbsp butter (for greasing pans)

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Prepare Ingredients (Do this first!)

1. About 30 minutes before starting, set out your eggs and sour cream to reach room temperature.

2. Prepare Raisins: Soak in warm water for 20–30 minutes. Drain and pat thoroughly dry with a paper towel.

3. Prepare Poppy Seeds: Place seeds in a small saucepan with 1 cup of water. Bring to a boil, then simmer for 30 minutes. Drain well. Add 1 tsp of sugar and grind using a mortar and pestle (or a spice grinder) until the seeds break open and release a “white milk.” This step is essential to avoid a crunchy, unpleasant texture and to release the flavor.

4. Prepare Walnuts: Place walnuts in a Ziploc bag, press the air out, and use a rolling pin to crush them finely.

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Baking Instructions

1. Preheat & Grease: Preheat your oven to 350°F. Generously butter three 9-inch round cake pans. For extra security, line the bottoms with parchment paper.

2. Mix the Base Batter: You will prepare three separate bowls (one for each layer). For each bowl:

• Beat the egg and sugar until light in color and the sugar has dissolved.
• Stir in the sour cream and baking soda.
• Gradually fold in the sifted flour until just combined.

3. Add the crushed walnuts to the first bowl.

Add the prepared poppy seeds to the second bowl.

Add the raisins to the third bowl.

3. Bake: Spread the batter evenly into the prepared pans. Bake the first two layers for 16–17 minutes, or until a toothpick comes out dry. Remove and let cool on a wire rack.

Bake the third layer and let it cool completely. The layers must be totally cool before frosting.

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Assembly

1. Make the Frosting: In a large bowl, whisk the sour cream and sugar on medium speed until the sugar is completely dissolved.

Layer the Cake: Place the first layer on the cake plate. Spread a generous, even layer of frosting over the top and sides. Add the second layer, frost, and repeat with the third layer.

Decorate: Cover the entire top and sides of the cake with the remaining frosting. Sprinkle the crushed walnuts onto the frosting on the top and sides.

Rest: For the best flavor and texture, refrigerate the cake overnight (or for at least 4–5 hours).

Enjoy!