Sour Cream Cake
8 servings
90 minutes
Smetannik is a tender, airy pie traditionally belonging to Russian cuisine. Its main feature is the rich sour cream filling that gives the pastry a pleasant tang and a rich creamy taste. The history of this pie originates from home recipes of Slavic peoples, where sour cream was one of the most accessible and beloved ingredients. Smetannik is perfect for cozy tea gatherings as well as festive feasts. Its soft texture and subtle vanilla aroma make it a truly refined dessert. Paired with a cup of hot tea or coffee, this pie creates an atmosphere of home comfort and warmth.
1
Pre-separate the ingredients for the dough and the filling. For the dough, you will need 1 egg, butter, 0.5 cup of sugar, flour, and baking powder. Leave the remaining 4 eggs, sugar, and sour cream for the filling.
- Chicken egg (large): 5 piece
- Butter: 200 g
- Sugar: 1 glass
- Wheat flour: 350 g
- Dr. Oetker baking powder: 10 g
- Chicken egg (large): 5 piece
- Sugar: 1 glass
- Sour cream: 400 g
2
Chilled, preferably icy butter should be grated on a coarse grater.
- Butter: 200 g
3
Add egg, sugar, baking powder, and sifted flour to the butter.
- Butter: 200 g
- Chicken egg (large): 5 piece
- Sugar: 1 glass
- Dr. Oetker baking powder: 10 g
- Wheat flour: 350 g
4
Knead the dough and then roll it out to fit the baking form. Pre-grease the form with butter or use parchment paper.
- Butter: 200 g
5
Place the rolled dough in the mold, making high edges (about 7-8 cm) to prevent your filling from leaking.
6
To prepare the filling, whisk together sour cream and eggs, adding sugar and vanillin during the process. Whisk until smooth. It's important for the sugar to dissolve.
- Sour cream: 400 g
- Chicken egg (large): 5 piece
- Sugar: 1 glass
- Vanillin: 3 g
7
Pour the filling onto the dough. The filling level should be at least 2 cm below the edges.
8
Bake at 180 degrees for about 45-50 minutes until done.