Preheat oven to 350F (175C)

1. First, mix your eggs and sugar for at least 5 minutes.
2.  Sift in flour and baking powder. Mix until combined.
3. Add sour cream and slowly mix to combine.
4. Divide mixture equally into 3 bowls.
5. Add poppy seeds to the first bowl.
6. Add chopped walnuts to the second bowl.
7. Coat raisins with 1 tablespoon of flour and then add to the third bowl.
8. Spread mixtures onto three 10″ baking pans lined with parchment paper.

I bake all three layers at the same time but if that is not an option for you then remember to add walnuts and raisins just before baking so they don’t have time to fall on to the bottom of the cake layer.

Bake for 25 to 30 minutes – 2 on the middle rack and 1 on bottom but remember to rotate positions halfway through baking.

1. In a saucepan combine the milk, sugar, and vanilla extract and bring it to boil.
2. In a medium mixing bowl add egg yolks and beat gently.  Add cornstarch and whisk until combined.
3. Pour a small amount of the milk mixture to the egg mixture and quickly whisk to combine.
4. Add egg mixture to the milk, cook stirring constantly until the cream is thick.
5. Remove from heat, put the plastic wrap over the cream and leave to cool.
6. Once the mixture cool down but it’s still little warm transfer to a bowl and start mixing.
7. Add softened butter, little pieces at a time.
8. Mix until well blended.
9. Leave the cream in refrigerator for about an hour to thicken.
10. Spread the cream between the cake layers and on the sides and top of the cake. I chose to make buttercream, but you can decorate however your heart desires!