Russian Sour Cream Cake - Smetannik

This recipe was automatically translated from Romanian. View original here
Russian Sour Cream Cake - Smetannik

It is a classic Russian cake, so the main ingredient you will realize is sour cream - it is used in dough and of course filling. It is very fine, soft, tender, with the taste of whipped cream - very good, I would line it up with Medovik Cake.

I had to work the recipe 3 times to reach the final version that I present below, it is not complicated but it would be good to follow the steps just to make it perfect and tasty.


Sour Cream(20%)
1200 g
200g for dough and 1kg for cream
Baking powder
10 g
2 pieces
Sunflower oil
2 tbsp
3 tbsp
melted and cooled - would be about 50g
200 g
plus 1 cup for filling
White flour
500 g

Step by step


In a bowl put 200g of sour cream and baking powder.


Mix well with the target and notice that small air bubbles will appear - the baking powder reacts with the cream, it goes out.


Add eggs, sugar, oil and butter, mix well.


And lastly put the flour.


First mix with a spoon or spatula, to incorporate the flour well.


Then take out the dough on the table sprinkled with flour and knead it a little more with your hands, to even it out.


This is what the final dough looks like - soft, pleasant, a little sticky - leave it covered with a towel for 30 minutes to rest.


It is divided into 4-5 pieces (in the picture there are several because it was a double portion of dough).

Each piece is easily shaped to be in the shape of a round ball.


Sprinkle a little flour over the baking paper and I recommend spreading the sheets with the foil right on the paper - it will be much easier to work and move on the tray.

Spread a sheet about 28-30 cm in diameter - about 4 mm thick, do not make them very thin.


Bake each sheet in a preheated oven at 200 degrees, about 7-8 minutes - it should be lightly browned, be careful not to brown them too much.


While it is hot, cut them nicely with a lid or a knife after a round plate.

Keep the leftovers for finishing the cake.


In this way, bake and cut all the sheets.

I made 4 sheets of dough a little thicker - the dough is very fragile and softens too much if you make them too thin.


Beat the cream with about 1 glass of sugar - you can adjust here according to your sweet preferences.

Make sure the cream is greasy cream - at least 20% -30% fat, otherwise it will not beat and the cream will flow.

I used sour cream from my mother and it was wonderful - dense and firm.


Grease the sheets with cream - don't forget to put pieces of foil or baking paper under the first sheet, so as not to soil the edges of the cake tray.


Put more cream, cover the edges well, level a little with a spoon or knife.


The leftovers after cutting the edges are finely chopped in the robot or with the facalet.


And sprinkle the crumbs over the cake - on top and on the edges.

Remove the foil edges and see that we have clean edges on the plate.


And that's it, we're done - that's what the end result looks like. You can also sprinkle it with grated coconut, I think it won't hurt at all.


It is very important to cool the cake immediately after finishing, to soften and soften it.

Best in the refrigerator, covered with cling film, to harden and sour cream. If you leave it in the room or the temperature higher than 5 degrees it will soften too much and it does not have the same texture.


And a delicious slice for you :)

Good appetite!

Quantity: 2 kg (8-10 servings)
Prep time: 60 min
Difficulty: intermediate
Ready in: 60 min
Publish date:
Collections: Cakes, Cakes, Desserts

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