Sour Cream Cake
4 servings
30 minutes
Smetannik is a classic Russian pie that has won love for its tenderness and simplicity. Its roots go back to rural cuisine where ingredients are always natural and accessible. The dough is based on wheat flour with the addition of fresh yeast, giving the pastry airiness and softness. The sour cream filling provides a light tang that harmonizes with the sweetness of sugar and the tenderness of vanillin. Smetannik is perfect for cozy family tea gatherings and can adorn any festive table. Its versatility allows for experimentation by adding berries or nuts to create new flavor nuances. It is baked at a low temperature, making it especially soft and fragrant. It is served warm or chilled and pairs well with tea or coffee.
1
Knead the dough, let it rise, take it out, and roll it out. Place it on a pan or baking sheet, the edge of the dough should reach the edges of the pan, no more. Make cuts along the edges of the dough.
- Butter: 50 g
- Salt: pinch
- Water: 1 glass
- Wheat flour: 200 g
- Fresh yeast: 50 g
- Sugar: 3 tablespoons
- Chicken egg: 1 piece
- Vanillin: to taste
2
Pour the filling over the dough.
- Sour cream: 500 g
3
Fold the edges alternately, one inward and one outward.
4
Place in an oven preheated to 170 degrees and bake for 30-40 minutes.