A decadent cake with three distinct layers: walnut, raisin and poppy seed. I am not a huge cake fan but I can devour this cake in one sitting! The butter and condensed milk icing makes this cake irresistibly moist.
Preheat the oven to 180 C / Gas 4. Grease and flour three round cake tins, approximately 23cm in diameter.
Beat eggs and sugar for 5 minutes. Sift flour with bicarb and salt. Gradually add dry mixture to eggs, alternating with soured cream. Beat until smooth.
Divide cake mixture equally between 3 bowls. To the first bowl fold in the chopped nuts, to the second raisins, and to the third poppy seeds.
Pour the mixtures into three prepared tins.
Bake cakes for 20 to 30 minutes, or till a skewer inserted in the centre comes out clean.
Remove from the oven and let cool in the tins for a few minutes. Carefully remove from the tins and let cool completely.
In a bowl, cream softened butter and slowly add condensed milk, while mixing with a fork or spatula in a clockwise motion. It is best not to use an electric mixer.
Assemble the layers on a large cake plate (spread some icing on the plate first, so that the bottom of the first layer stays put). Generously layer icing on both sides of every layer. Stack the layers. Decorate as desired.
Cake can be eaten immediately, but for best results let the cake stand in the fridge for at least 4 hours (overnight is even better). It will become even more moist thanks to the icing.