Smetannik - Russian Sour Cream Cake

Ingredients

• For the sponge cake: For the sponge cake:
• 4 large eggs 4 large eggs
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• For the sour cream frosting: For the sour cream frosting:
• 3 cups (720ml) sour cream 3 cups (720ml) sour cream
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For decoration: For decoration:
• Fresh berries (strawberries, raspberries, or blueberries) Fresh berries (strawberries, raspberries, or blueberries)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 49g, 32g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
3. 3.
   Add the sour cream and vanilla extract to the egg mixture and mix until well combined.
4. 4.
   In a separate bowl, whisk together the flour, baking powder, and salt.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. 6.
   Divide the batter equally between the prepared cake pans and smooth the tops.
7. 7.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   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.
9. 9.
   In the meantime, prepare the sour cream frosting by whisking together the sour cream, sugar, and vanilla extract until smooth and creamy.
10. 10.
    Once the cakes are completely cooled, place one cake layer on a serving plate and spread a generous amount of sour cream frosting on top.
11. 11.
    Place the second cake layer on top and frost the entire cake with the remaining sour cream frosting.
12. 12.
    Decorate the cake with fresh berries, arranging them as desired.
13. 13.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
14. 14.
    Slice and serve the Smetannik, enjoying each moist and tangy bite.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before using them in the recipe. This helps in achieving a better texture for the sponge cake.
• Sour cream — Use full-fat sour cream for the best results. It provides richness and tanginess to the frosting.

Tips & Tricks

• To ensure a moist cake, wrap the cooled cake layers in plastic wrap and refrigerate them overnight before assembling the cake.
• For an extra touch of flavor, you can add a splash of rum or brandy to the sour cream frosting.
• If fresh berries are not available, you can use thawed frozen berries as a substitute for decoration.
• To achieve clean slices, dip a sharp knife in hot water and wipe it clean between each cut.
• Serve the Smetannik chilled for the best taste and texture.

Serving advice

Serve each slice of Smetannik on a dessert plate, garnished with a fresh berry or a dusting of powdered sugar. Pair it with a dollop of whipped cream for an extra indulgence.

Presentation advice

When presenting the Smetannik, ensure that the layers are visible by cutting the cake into slices that showcase the beautiful sponge cake and creamy frosting. Arrange the fresh berries on top of the cake in an aesthetically pleasing manner.