Welcome to the pages of the culinary blog! Today we will prepare a simple and effective classic cake “Smetannik”, a homemade recipe. Even a novice pastry chef can make it.
It is incredibly tender and delicious! At first glance, the sponge cake resembles a pie, but if you divide it into white and chocolate cake layers and layer it with homemade cream, you will get a real masterpiece.
Ingredients:
For the cakes:
1. Sour cream - 250 gr;
2. Flour - 270 gr;
3. Eggs - 3 pcs.;
4. Sugar - 150 gr;
5. Soda - 5 g;
6. Cocoa - 1 tbsp;
7. Vinegar - to extinguish soda.
For cream:
1. Sour cream - 800 gr;
2. Sugar - 220 gr;
3. Vanilla sugar - 2 tsp;
4. Thickener for sour cream - 25 g.
Cooking method:
1. Break the eggs into a deep bowl.
2. Add sugar to the eggs and beat thoroughly with a mixer.
3. Add sour cream to the whipped mixture and beat again.
4. Add flour in several stages.
5. Continue mixing with the mixer.
6. Quench the soda with 1 teaspoon of vinegar and add to the dough and mix everything well again.
7. The dough should be liquid.
Divide the resulting dough into 2 equal parts.
In our case, the cakes are baked in one step, since there are identical baking dishes with a diameter of 21 cm.
But if you don’t have two identical baking pans, bake the cakes one at a time: first the light cake, and then the dark one.
8. Cover the bottom of the baking pan with parchment paper.
9. Pour half of the dough into the first mold and spread in an even layer.
10. Add cocoa to the remaining dough. First, mix with a mixer without turning it on so that the cocoa mixes a little into the dough. And then turn on the mixer and mix completely.
11. Pour the chocolate batter into the second baking dish.
12. The cakes are baked in an oven preheated to 180 degrees for about 25 minutes. If you want to prepare sour cream in a slow cooker according to this recipe, bake the cakes on the “baking” mode for 60 minutes, checking the readiness of the sponge cake with a skewer.
Preparing the cream:
13. When the cakes are baked and cooled, prepare the sour cream. Place the specified amount of sour cream in a mixing bowl.
14. To do this, pour sour cream into a deep container, and then add sugar and vanilla sugar. Mix the sour cream and sugar with a mixer until the sugar in the sour cream is completely dissolved.
15. Add sour cream thickener to the cream and stir until completely dissolved.
If you do not want to use a thickener for sour cream, then the sour cream must be “weighed” in advance. To do this, fold a piece of gauze into 4 layers and place all the sour cream for the cream in the gauze.
Tie the gauze into a bag and hang it in a cool place, such as a refrigerator, for 8 hours (overnight). This is necessary to ensure that all excess liquid is drained. After this procedure, the sour cream will become thicker and will be easy to apply to the cakes.
16. Remove the baked and cooled cakes from the pan. The sides of the cake need to be trimmed using a knife and a round plate. The scraps can be used to make crumbs for decorating the cake.
Cut each of the cakes lengthwise into 2 parts. Makes 2 white and 2 chocolate cakes. If you assemble the cake in a mold, it will turn out smoother and more beautiful. If you don’t have a mold, you can assemble the cake without it or in a pan, first covering it with a plastic bag (so that the finished cake can be easily removed from the pan).
17. Fold the cake, alternating white and chocolate cake layers.
18. Spread each cake with sour cream.
19. When assembling the cake, do not use all the cream. Leave a small portion to decorate the cake.
20. Cover the assembled cake with film and place it in the refrigerator for 12 hours.
After the specified time, remove the cake from the refrigerator and carefully remove it from the mold. Place the cake on the plate on which you plan to serve the cake. Spread the remaining sour cream over the top and sides of the cake.
21. Grind the scraps from the cakes into crumbs.
22. Visually divide the cake into 4 sectors and decorate each of the sectors with crumbs, alternating colors.
23. The amazing classic “Smetannik” cake with airy cake layers and delicate cream is ready. If you liked the recipe, leave a review and subscribe to blog updates. Cook at home with us! See you soon!
A sour cream cake prepared with your own hands may be different from the one that professional confectioners worked on. But believe me, the taste of homemade dessert is also excellent.
Using simple and not very expensive products, any housewife is able to bake a real masterpiece, and if the cake is intended for some kind of celebration, then she will try to make it truly unforgettable.
The recipe for the treat that we will learn how to cook today is probably in your notebook. This is a popular sour cream cake. There are many options for preparing this dessert, and they are all somewhat similar to each other. Their common advantage is that even an inexperienced housewife can handle baking. Want to know the recipe? Then let's get started.
Sour cream based sponge cake
6 eggs; one glass each of sour cream and granulated sugar; 20 g peasant butter; 320 g white flour and ½ teaspoon of soda
Sour cream sponge cake is used to form tender and tasty cakes. After eating one piece, you will see how filling the dessert is. But due to its high taste, you will probably want more.
Sour cream is prepared from: equal parts sugar and sour cream (take a glass of each product). You can flavor the layer with vanilla sugar.
Detailed recipe for making sponge cake:
- First of all, separate the whites from the yolks and send them to cool (this makes them easier to whip).
- Grind the yolks with granulated sugar until a light fluffy mass is formed.
- Add sour cream and soda, quenched with lemon juice.
- Sift the flour in advance, this will saturate it with oxygen and make the cake more airy. Pour into the total mixture and stir.
- Lightly salt the cold whites and beat with a mixer. Add the resulting dense mass into the dough in parts, carefully mixing each time with a spatula (under no circumstances should you use a mixer).
- Grease the baking dish evenly with oil and fill it halfway with dough.
- Bake the sour cream cake for 40 minutes in an oven preheated to 180 degrees.
- To make sure the sponge cake is baked well, test using a wooden toothpick.
- Remove the cake from the mold and cool completely.
- Cut the sponge cake lengthwise into two equal parts and layer with sour cream, which is prepared by beating the necessary ingredients until a fluffy mass is formed.
- Decorate the top of the cake with berries or crushed with chopped nuts.
In a word, make the cake attractive and appetizing, just like in the photo or even better. I think your imagination will tell you how to act to amaze your guests.
Knead the sour cream-based shortbread dough and bake a delicious and aromatic cake. It will not be a shame to serve it at the holiday table, because making it tasty and at the same time beautiful is not so difficult.
To knead the dough you will need:
one can of condensed milk; ¾ stick of butter; 2 eggs; a heaped tablespoon of cocoa powder; a full glass of sour cream; 10 large spoons of flour; one teaspoon of soda and a glass of sugar
I suggest decorating the sour cream shortbread cake with icing, which is prepared from:
3 tbsp. spoons of milk; 4 tbsp. spoons of sugar; 3 tbsp. spoons of cocoa and 50 g butter
First of all, carry out the preparatory work:
- Cool the eggs and sour cream.
- Sift the flour.
- Grease the baking dish with oil.
- Preheat the oven to 180 degrees.
Now let's start kneading the dough, here is the detailed recipe:
- Beat the eggs with a whisk, add sour cream, condensed milk, stir the mixture until smooth.
- Extinguish the soda with a spoon of vinegar or lemon juice and pour into the dough.
- Add the prepared flour to the liquid ingredients and mix.
- Divide the resulting mass equally and add cocoa to one part.
- Bake the dark and light cakes in turn; after cooling, divide them lengthwise into two parts.
- Form the cake, alternating between a dark sponge cake and a light one. Coat them with sour cream, but leave the top of the dessert clean for now.
- It needs to be covered with glaze, which is cooked over a fire until all components are completely dissolved. Let it cool slightly before applying the chocolate glaze.
- It takes time for the cakes to soak, so do not serve the finished cake immediately, but leave it in the refrigerator for two or three hours.
As you can see, the recipe for such a delicious dessert will not require much experience or a lot of time from you. Even with a minimum set of products, you will be able to impress your guests and establish yourself as a good housewife.
To bake this dessert, it is better to use homemade sour cream. Well, if this was not possible, use the product with the highest fat content.
The cream consists of:
700 g sour cream and a glass of sugar. You can add a little vanilla extract for flavoring.
Knead the dough from the following products:
3 eggs; 150 g butter; glasses of granulated sugar; 4 cups wheat flour; a tablespoon of honey; 50 g grape juice; teaspoon baking powder
The recipe for kneading the dough is actually simple, you just need to follow the sequence when mixing the products. So:
- Whisk the eggs in a bowl, add sugar and honey, beat again.
- Set up a water bath on the stove: heat water in a large saucepan to a boil, place a bowl of dough on top. Stirring constantly, keep the mixture in a water bath until it becomes homogeneous.
- Add the butter, then add the baking powder and flour.
- Continue stirring the dough after removing the bowl from the heat.
- Bake four cakes one at a time, greasing the pan with butter each time.
- Check the sponge cake for doneness with a toothpick.
- Soak the cakes with a mixture made from sugar and grape juice.
- On a festive platter, form a sponge cake from cake layers and a layer of sour cream. Before serving, refrigerate the dessert for 2 hours.
Desserts in which the sweet taste of cream is harmoniously combined with slightly sour berries are loved by almost everyone. So today I want to invite you to bake a sponge cake with cherries, which you can confidently serve on your holiday table. Decorated as in the photo, it will become your business card.
First you have to buy groceries and set aside:
3 eggs; 700 g sour cream; ¼ stick of butter; 1 full glass of flour; a can of condensed milk; a small spoon of baking powder; cherries and 60 ml cherry syrup
Step-by-step recipe for kneading dough:
- Beat eggs with sour cream and condensed milk.
- Pour baking powder or slaked soda into the liquid mass, add flour and a pinch of salt.
- Stir the dough until smooth, divide into two parts.
- Bake the cakes in a hot (180 degrees) oven, and while they are hot, soak in the cherry syrup.
- While the cake is cooling, beat the sour cream with granulated sugar, this will be your cream.
Forming the dessert:
- Place the first cake layer on a tray or dish.
- Apply a thick layer of cream and scatter pitted cherries on it.
- Cover with the second cake layer and cover with sour cream again.
- Decorate the top of the cake with cherries, you can even have cuttings, as in the photo.
- The cake will be soaked only in a cold place, where it will spend 2 hours and only after that will it be ready to serve.
Dough cakes with the addition of honey turn out unusually fragrant and rosy. Bake this dessert, you will definitely love it.
For the test you will need: 3 eggs; 1 cup of sugar; 320 g flour; ¼ stick of butter; two large spoons of natural honey; bag of baking powder.
You will make the cream from: two glasses of fat sour cream; 300 g prunes and 150 g powdered sugar.
Get started with the prunes right away, you need to soak them in water for a quarter of an hour, then dry them and cut them into small pieces. Then:
- Grind eggs with sugar until white.
- Add honey and baking powder.
- Mix the liquid mass with softened butter and sifted flour.
- Knead a stiff dough and divide it into 6 parts.
- Roll each part into a thin round layer and bake the sour cream cake for 10 minutes in a hot oven.
- After removing the cakes, trim them around the edges using a large plate. Chop the trimmings; they will be needed for decoration.
- Beat the powdered sugar and sour cream. Make sure that it does not separate, so I do not recommend using the mixer for a long time.
It's time to form the cake on a plate:
- Stack the cakes using sour cream and chopped prunes as a layer.
- Spread the top and sides of the dessert thickly with cream and sprinkle with crumbs.
- To make the dessert more tender, you need to keep it in the cold for 2 hours and only then take a sample.
For ladies watching their figure, it is important not to overeat. They try to avoid sweet dishes that are high in calories, but not in this case. The cake below will not cause you to gain weight, so let’s get down to business with confidence.
Ingredients: 150 g each of water and powdered sugar; a large spoon of granulated gelatin; 250 g sour cream. That's basically it. For decoration, take fruit, a bar of dark chocolate and crushed nuts.
First, soak the gelatin in cool water. After:
- Beat well-chilled sour cream with powder.
- Place the gelatin mass on the fire and bring to a hot state. There is no need to boil, otherwise the mass will not harden. Cool.
- Pour gelatin into the sour cream in a stream, remembering to stir.
- Pour the sour cream cake into a deep mold and put it in the refrigerator.
- After two hours, lower the mold into boiling water for 3-4 seconds and turn it over onto a wide plate.
Make decorations from fruit slices, chocolate chips, and nuts.
Even a simple sour cream recipe requires care and precision in preparation. And although it is difficult to spoil a dessert, it is still better to adhere to some rules when cooking.
- Do not overfill the dough with excess flour. It is better to let the kneaded dough stand for 8-12 minutes so that the gluten of the flour swells.
- It is best to bake cakes in a frying pan with a thick bottom and sides. Since Soviet times, the classic recipe for sour cream is designed specifically for this type of form.
- Do not open the oven door during baking, as The dough will collapse or rise unevenly.
- If a convex “cap” forms on the finished product, it should be cut off with a sharp knife, and then the cake should be greased with cream.
- When choosing sour cream, focus on the color, smell and thickness of the product. To whip well, it should be oily, not watery and not have a bitter taste.
- To prevent the sour cream from separating when whipping, you should use a cold product.
- With liquid milk, it is better to add a special thickener or gelatin to the sour cream cream, if the recipe requires it.
Classic sour cream recipe with step-by-step photos
The simplest and favorite recipe for sour cream with sour cream, popular in the USSR, is straightforward to prepare, and its composition includes the most common and affordable products.
What we need:
- sour cream - 250 gr;
- sugar - 200 gr;
- flour - 160 gr;
- egg - 2 pcs.;
- cocoa - 1 tbsp. spoon;
- baking powder - 1 teaspoon;
- walnuts - 100 gr.
How to cook:
Place sour cream, eggs, sugar in a bowl. Beat them with a mixer or hand whisk.
Sift the wheat flour through a sieve, and then mix it with baking powder. Add these dry ingredients to other products. Beat well to achieve a smooth dough.
Divide the dough in half. Gently add cocoa powder to one part, stir it well so that there are no dry grains left.
Bake 2 cakes in the oven at 190°C for 20-30 minutes each.
The classic sour cream maker uses sour cream not only for dough, it is also the basis of the cream. To obtain it, sugar is thoroughly mixed with thick sour cream, and then whipped into a single dense mass.
Peel the walnuts from the shell. Chop the kernels into pieces. To give them a brighter taste, fry the nuts a little in a hot frying pan without oil.
Cut the cooled cakes in half to make 2 brown and 2 white.
Form the cake starting with a dark color. Place all the cakes one by one, alternating their colors. Generously coat each layer with cream and sprinkle with chopped nuts. Place the remaining cake layers, but do not forget to grease them and sprinkle them with nuts.
Cover the formed cake completely with cream. You can finally decorate the pie with nuts, biscuit crumbs or chocolate.
Detailed Tatar sour cream recipe
Along with the classics, Tatar versions of sour cream are increasingly gaining popularity.
A distinctive feature of such pies is the dough, which is prepared in a non-traditional way for us. Most often, such Tatar desserts are made from shortbread yeast dough.
It's time to consider and prepare a recipe for sour cream like in bakhetla with tender dough and melting filling.
- milk - 250 ml;
- butter - 60 g;
- sugar - 50 g;
- flour + 400 gr;
- dry yeast - 7 g;
- salt - a pinch;
- lemon zest - ½ pc.
- sour cream - 0.5 kg;
- eggs - 4 pcs.;
- sugar - 6 tbsp. spoon;
- vanilla sugar - 1 packet.
How to cook:
To raise the yeast, heat the milk a little over the fire. Pour sugar into it and dissolve the yeast for the dough in the warm liquid.
Grate the citrus zest and melt the butter without letting it boil.
Pour diluted yeast into the puffed flour, add salt and mix the ingredients. Add the zest to them, slowly pouring in the melted butter. Try to get a soft, slightly sticky mass. To do this, knead the dough for at least 3 minutes. Form it into a ball and let it sit in a warm place for voluminous growth. After 2 hours, put everything in the refrigerator.
The good thing about Tatar sour cream dough is that it is suitable for making for future use. You can bake with it for the next 4 days. And 3 hours before creating the pie, remove the dough to heat.
Beat the eggs into a bowl, add sour cream and add sugar. Make a homogeneous thick mixture from these ingredients.
Roll out the dough for sour cream into a layer. Cover the bottom of the pan with it, lifting it slightly at the edges. Pour the thick filling of sour cream and egg mixture into the middle of the mold.
Bake sour cream at 180°C for about 30-40 minutes. The warm filling of a proper sour cream pie should tremble slightly when shaken. Then let it cool and then keep it in the refrigerator overnight.
Delicious recipes based on the classics
Various changes made to the traditional cake recipe add new rich flavors to the dish or make the dough easier to work with. Any homemade sour cream recipe based on the classic one guarantees success.
Sour cream with condensed milk on kefir
If the amount of sour cream in baked goods is limited, you can replace it with another product and bake sour cream with kefir.
Required ingredients:
- egg - 3 pcs.;
- condensed milk - 1 can;
- kefir - 1.5 cups;
- flour - 1.5 cups;
- soda - 1.5 teaspoons;
- cocoa - 2 tbsp. spoons.
- sour cream - 700 gr;
- sugar - 1 glass.
How to cook:
Sift flour, quench soda with vinegar. Mix them together. Beat eggs into them, pour in condensed milk and kefir. Dilute everything into a single mixture. The total dough of liquid consistency should be divided into parts in a ratio of 1 to 2. Add cocoa powder to the smaller part and stir it well.
Bake sour cream at 180°C until fully cooked. Cut the cooled light cake in half.
Prepare cream from sugar and chilled sour cream. Start assembling the cake by placing the cocoa layer in the center of the cake. Coat all layers, sides and top of the pie equally with cream. Before serving, let the cake soak in sour cream for softness, leaving it for 1-2 hours.
The simplicity and uniformity of the sour cream pie recipe is compensated by natural additives in the form of nuts, raisins and poppy seeds.
These components give the most ordinary cake a festive look.
- egg - 4 pcs.;
- sugar - 2 cups;
- flour - 2 cups;
- sour cream - 400 gr;
- vegetable oil - 2 tbsp. spoons;
- baking powder - 2 tsp;
- raisins - 1 handful;
- nut - 1 handful;
- poppy seed - 2 tbsp. spoons;
- cocoa - 2 tbsp. spoons.
- sour cream - 800 gr;
- powdered sugar - to taste.
How to cook:
Turn the mixture of eggs and sugar into a viscous mass. Add oil to them, add sour cream. Stir everything. Pour flour through a sieve, add baking powder. To obtain a smooth mass without lumps, carefully knead the ingredients.
Pour the dough into 4 bowls in equal doses. Mix raisins, cocoa, poppy seeds, and crushed nuts into each portion.
Bake sour cream cake on paper in separate parts for 15-20 minutes at 200°C.
Make a fluffy dessert filling from a mixture of sour cream and sweet powder.
Cover each layer of the pie with the same amount of cream. Let it brew for 6 to 24 hours.
Sour cream for chocolate lovers
The classic sour cream cake didn’t leave out chocolateaholics either. By adapting to their taste, the pie acquires chocolate shades with the taste of coffee or condensed milk.
Required ingredients:
- sour cream - 1 glass;
- sugar - 1 glass;
- flour - 1.5 cups;
- egg - 1 pc.;
- cocoa powder - 100 g;
- soda - ½ teaspoon.
- sour cream - 1 glass;
- sugar - 1 glass;
- instant coffee - to taste;
- butter - 50 gr.
How to cook:
Grind the sugar with the whites and yolks until they turn into a fluffy mass. Add sour cream to the resulting viscous mixture and mix the products. Stir cocoa powder into flour and soda. Add the dry mixture in parts to the sweet egg foam, stirring it all the time.
Grease the pan where the cake will be baked with butter. Place it in the oven for 60-65 minutes at 180-190°C. Afterwards, let the baked goods cool and then divide them in half.
Pour 100-150 grams of strong coffee into sugar to dissolve the grains. Beat the coffee sugar thoroughly with the sour cream until smooth. The presence of coffee in the cream gives truffle sour cream an even more expressive taste. Add soft butter to the sour cream, spoonful at a time, constantly whisking the cream.
Spread the cakes with sour cream and leave the pie for 3-4 hours.
Cooking sour cream not in the oven
The Soviet Union taught many to be content with little, so there are many recipes for pies baked in a frying pan. And modern kitchen appliances, which make life easier for housewives, allow them to save time by taking all the work of baking on themselves.
You can prepare sour cream cake using almost any household appliance:
- microwave;
- multicooker;
- bread maker.
Such recipes are easy to diversify with fruits or candied fruits.
A simple sour cream recipe for a frying pan
The recipe for sour cream in a frying pan is different from the usual options. A thick dough is prepared for it, which requires rolling out.
Required ingredients:
- margarine - 100 g;
- sour cream - 80 gr;
- sugar - 100 g;
- egg - 1 pc.;
- flour - 260 gr;
- soda - ½ teaspoon;
- nutmeg - ½ teaspoon;
- ginger - ½ teaspoon;
- lemon zest - ½ teaspoon.
- cottage cheese - 200 gr;
- sour cream - 400 gr;
- sugar - 100 gr.
How to cook:
Prepare the margarine in advance, giving it time to melt. Grind soft fat with sugar. Beat an egg into it, add sour cream. Add all the spices and aromatic additives. Mix the ingredients thoroughly.
In a separate bowl, mix the flour with baking powder, and then fluff it through a sieve. Mix the flour into the liquid mixture in 2 additions. Knead into a smooth thick dough. Form the well-kneaded dough into a ball. Let it sit in the cold for 1 hour.
Roll the rested dough into 6-7 equal lumps. Form each portion into round cakes of the same size.
Bake sour cream in a frying pan until the first bubbles appear on both sides of the cakes.
While the base is cooling, prepare the cream. Grind the cottage cheese through a sieve to remove all grains. Using a blender or mixer, combine it with sour cream, adding sugar in portions. The cream needs to be whipped until it can stand on its own on the mixer whisk.
Form the cake on a flat plate. Place 2-3 tablespoons of curd cream on all layers and smooth it over the surface.
Spread the remaining cream over the sides and top of the pie. Sprinkle sour cream with cottage cheese with chocolate, crumbs or candied fruits.
Apple sour cream recipe for multicooker
The proposed recipe for sour cream in a slow cooker is quick and juicy. The main idea of the pie is taken from the Tatar version and enriched with apples. This pie will turn any ordinary day into a holiday.
Required ingredients:
- sour cream - 450 gr;
- egg - 5 pcs.;
- butter - 200 g;
- flour - 300 gr;
- sugar - 250 gr;
- apple - 4 pcs.;
- cinnamon - to taste.
How to cook:
First knead the dough base. Cut the solid butter into pieces, add flour, ½ sugar, beat in an egg (1 pc.). Knead into a smooth dough by hand.
Grease the multicooker bowl. Place the dough in an even layer along the bottom and walls. Let the finished base sit in the refrigerator.
During this time, prepare the filling part of the pie. Beat 4 eggs until fluffy with sour cream and remaining sugar. In this case, the mass should increase significantly in volume and become thick and homogeneous. Cut the fruit into thin slices, remove the seeds. For such sour cream with apples, it is better to take dense, slightly sour varieties of fruit.
Pour the sour cream and apple filling into the cooled bowl. Cover the entire product with apple slices and then sprinkle with cinnamon.
Prepare sour cream in a multicooker on the “Baking” mode. Baking duration: 50 minutes. Leave the cake to cool completely in the slow cooker.
You can decorate the cake with powder, mint leaves or a cinnamon stick.
Chocolate sour cream from the microwave
It's easy to make sour cream when guests are already on the doorstep using a microwave. A few minutes in the miracle oven and the chocolate dessert is ready.
Required ingredients:
- milk - 5 tbsp. spoon;
- sugar - 4 tbsp. spoons;
- egg - 1 pc.;
- oil - 3 tbsp. spoons;
- flour - 3 tbsp. spoons;
- cocoa powder - 2 tbsp. spoons;
- starch - 1 tbsp. spoons;
- baking powder - 1 teaspoon.
- sour cream 30% - 200 gr;
- powdered sugar - to taste.
How to cook:
Fold the whites until fluffy, and grind the yolks with added sugar until white. Combine dry ingredients together: sifted flour, cocoa, starch, baking powder.
Pour them into the sugar-egg mixture, stir avoiding lumps. Gradually add milk and butter in small portions. You can use sunflower or butter as oil, but then the second one should be melted in advance. Add fluffy whites to the resulting mass and mix everything thoroughly. Smooth the dough into shape.
Chocolate sour cream is baked at a power of 700 W for no more than 5 minutes.
Prepare the cream by diligently whisking the sour cream and powder. Divide the cooled pastries into 21 parts. Coat everything generously with cream. If desired, additionally decorate the product on top of the sour cream.
Description
Cake "Smetannik", which you can prepare according to our recipe, reminds you of childhood. Surely mothers or grandmothers have prepared at least once such a cake that could not help but sink into your soul. This treat is very tender, every piece literally melts in your mouth, and you are unlikely to be able to stop once you try it. “Smetannik” is perfect as the main dessert for any holiday, and this cake will also help while away the evenings with a cup of tea or coffee, surrounded by family or friends.
“Smetannik” is a name for baked goods that contain sour cream. It is generally accepted that real “Smetannik” contains it not only in the cream, but also in the dough, which makes it incredibly tasty, incredibly airy and very tender. But in some recipes, sour cream is added only to the cream, or only to the dough. However, everyone has long been accustomed to calling “Smetannik” any cake that contains this fermented milk product.
Today, the Internet is full of recipes for making sour cream. Every home where such a cake was made at least once certainly had its own recipe. An interesting fact is that the recipe for such a popular cake today came to us from the village. When it was impossible to find in stores most of the products that we now cannot do without, village housewives prepared a lot of sour cream-based dishes. “Smetannik” was one of these dishes, because the ingredients for it were found in almost every home. This simple cake was liked by many, so its popularity has increased significantly. This dessert is loved for its ease of preparation and its indescribably delicate taste.
Making classic “Smetannik” at home is not difficult! All you need to do is carefully follow the advice from our recipe with photos, where everything is explained step by step, and find the necessary ingredients in your kitchen.
Your family will really appreciate such a simple but delicious treat!
Ingredients
-
-
(200 g for dough + 200 g for cream) -
(200 g) -
(1/2 tsp) -
(1/2 tsp) -
(a little to grease the pan)
Cooking steps
Let's start preparing our Smetannik with cream: take any deep container, pour 200 grams of sour cream into it and add the same amount of sugar, then beat it all thoroughly. It is advisable to use a mixer, but if you don’t have one, it doesn’t matter: you can do the same with a pastry whisk. Place the finished cream in the refrigerator while the cakes are prepared.
Now let's start preparing the dough. To do this, take another deep container, pour the remaining sour cream into it, add 200 grams of sugar and add pre-quenched soda. Whisk all ingredients thoroughly, then add flour little by little, without stopping stirring. The result should be a liquid dough without lumps. If it turns out too liquid, add a little more flour.
Now find a special baking dish, generously grease it with margarine or butter, and then pour the dough into it.
The oven must be preheated to 180 degrees, then place the form with the dough there. Bake for at least half an hour. To check if the cake is ready, use a match: stick it into the cake, then remove it and see if the dough sticks to it. If the match is clean, then the cake is ready. Pour the second batch of dough into the mold and wait until the second cake is ready. Then let them cool, cut them into two parts, and grease the surface of each with chilled cream.
Then you need to smear the entire surface of the finished cake with the remaining cream, coat the sides and let it sit for at least three hours so that the treat is thoroughly soaked.
After the required amount of time, you can decorate the cake using any means convenient for you and serve.
Bon appetit!
