Poppyseed Cake with Sour Cream Frosting | Recipe
For the cake, whisk the eggs and poppy seeds in the bowl of a stand mixer until the eggs are light and the poppy seeds are well incorporated, about 4 minutes. Cover and refrigerate overnight.
Preheat the oven to 350°F. Grease three 8-inch round pans well.
Whisk flour and baking soda in a medium bowl and set aside.
Remove egg mixture from refrigerator and whisk to recombine. Whisk the sugar, then the kefir. Whisk flour mixture into egg mixture.
Divide the batter evenly among the three pans. Bake for 15 minutes, until the edges begin to brown. Remove and let cool completely in the pans on a wire rack.
Once cooled, remove the cakes from the molds and trim the brown edges. Using a cake tester, poke holes all over the cakes. Brush 1 tablespoon of Cognac on each layer.
For the frosting, using a stand mixer or hand mixer with the whisk attachment, whisk together the sour cream, sugar, cognac and vanilla until very stiff.
To assemble, place a layer of cake on a serving platter and cover with a quarter of the frosting (about 1 cup) and spread. Place a second layer of cake on top and spread with another quarter of the frosting. Place the last layer of cake on top. Cover with a generous dollop of frosting and use it to cover the top and sides – you may not need all the frosting. Sprinkle poppy seeds all over.
Refrigerate for at least two hours, or overnight, before serving.