ReceptnaptárSour cream cake (smetannik)
Sour cream cake (smetannik) is a classic, simple cake of Russian home baking: soft sponge and tangy, creamy sour cream. It has no special ingredients yet feels festive. It can be decorated with fruit or chocolate.
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Method
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- Whisk the eggs with the sugar until fluffy and add the sour cream, flour and baking powder.
- Bake in a buttered 24 cm tin at 180 °C for 35 minutes.
- Cut the cooled sponge into 3 layers.
- Whip the sour cream with the icing sugar, vanilla sugar and lemon juice.
- Spread the layers generously with cream and assemble, coating the top and sides.
- Chill for at least 6 hours and decorate with fruit.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The sour cream must be full-fat (at least 20%).
- Do not overwhip the cream or it may split.
- Resting brings the flavours together.
Frequently asked questions
Can yoghurt replace it?
Greek yoghurt works too but is less tangy.
How long does it keep?
3 days in the fridge.
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More russian ideas
- Kvass (Russian fermented bread drink)
- Pavlova (meringue cake with fresh fruit)
- Vatrushka (curd cheese buns)
- Paskha (Easter curd dessert)
- Kulich (Russian Easter bread)
- Pryaniki (Russian honey-spice cookies)
- Kartoshka (Russian “potato” cake)
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