Dutch-style Smetannik Cake

Ingredients

In this Dutch adaptation of the Smetannik cake, we incorporate Dutch culinary elements to create a unique fusion. While the original Russian version uses traditional ingredients like condensed milk and sour cream, our Dutch-style Smetannik cake replaces condensed milk with Dutch smetana and incorporates Dutch baking techniques to achieve a lighter sponge cake. The result is a harmonious blend of Russian and Dutch flavors that will transport you to the heart of the Netherlands. We alse have the original recipe for Smetannik, so you can check it out.

• 4 eggs 4 eggs
• 150g (1 1/4 cups) all-purpose flour 150g (1 1/4 cups) all-purpose flour
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 1 tsp baking powder 1 tsp baking powder
• 1/4 tsp salt 1/4 tsp salt
• 250g (1 cup) Dutch smetana (sour cream) 250g (1 cup) Dutch smetana (sour cream)
• 200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• 200g (1 1/2 cups) powdered sugar 200g (1 1/2 cups) powdered sugar
• 1 tsp vanilla extract 1 tsp vanilla extract
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 28g, 17g
• Carbohydrates (total, sugars): 45g, 30g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour two 20cm (8-inch) round cake pans.
2. 2.
   In a mixing bowl, beat the eggs and granulated sugar until light and fluffy.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, mixing until well combined.
4. 4.
   Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
5. 5.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. 6.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
7. 7.
   In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and continue beating until light and fluffy.
8. 8.
   Add the Dutch smetana and vanilla extract to the butter mixture. Beat until well combined and smooth.
9. 9.
   Place one cake layer on a serving plate and spread a generous amount of the smetana frosting on top. Place the second cake layer on top and frost the entire cake with the remaining frosting.
10. 10.
    Dust the top of the cake with powdered sugar for a decorative touch.
11. 11.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
12. 12.
    Slice and serve the Dutch-style Smetannik cake, savoring each creamy and tender bite.

Treat your ingredients with care...

• Dutch smetana — Ensure the smetana is at room temperature before incorporating it into the frosting to achieve a smooth texture.

Tips & Tricks

• For a citrusy twist, add a teaspoon of lemon zest to the cake batter.
• To enhance the flavor, drizzle a thin layer of Dutch honey over each cake layer before spreading the smetana frosting.
• If Dutch smetana is not available, you can substitute it with regular sour cream mixed with a squeeze of lemon juice for a similar tangy taste.
• For an extra touch of elegance, garnish the cake with fresh berries or edible flowers.
• To achieve clean slices, refrigerate the cake for a few hours before serving.

Serving advice

Serve the Dutch-style Smetannik cake chilled for the best taste and texture. Accompany each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast.

Presentation advice

Present the Dutch-style Smetannik cake on a decorative cake stand or platter. Dust the top with powdered sugar and garnish with fresh berries or edible flowers for an eye-catching display.