Sour cream cake in a multicooker
12 servings
60 minutes
Smetannik in a multicooker is a tender and airy biscuit soaked in aromatic cottage cheese-sour cream frosting. This dessert has deep roots in European cuisine where sour cream has long been used to add softness and richness to baked goods. It is easy to prepare: the dough is made from eggs, sugar, flour, and sour cream and then baked until golden brown. The cottage cheese and sour cream frosting gives the cake tenderness while vanilla adds a subtle aroma. This cake is perfect for cozy tea gatherings and its creamy texture pairs wonderfully with hot beverages. After a few hours in the fridge, the smetannik becomes even richer allowing the flavor to fully develop. This dessert is often made for family celebrations as it is simple to prepare yet has an exquisite taste.
1
Beat eggs with sugar (1 cup) with a mixer until fluffy white foam. Add sour cream (200 g) and melted butter (melted in a multicooker).
- Chicken egg: 4 pieces
- Sugar: 2 glasss
- Sour cream: 600 g
- Butter: 100 g
2
Mix. Add flour, baking powder, and vanillin. Knead the dough.
- Wheat flour: 2 glasss
- Baking powder (raising agent): 1 tablespoon
- Vanillin: 1 piece
3
Pour the batter into a greased multicooker bowl. Bake the sour cream biscuit in the multicooker on the 'Bake' mode for 80 minutes.
4
Remove the ready sour cream biscuit from the multicooker using a steamer basket and let it cool.
5
Cut the cooled biscuit into three to four layers. Generously spread the cottage cheese-sour cream frosting on each layer, top, and sides of the cake. Decorate the top of the cake as desired.
- Sour cream: 600 g
- Curd cheese (tvorog): 200 g
- Sugar: 2 glasss
- Vanillin: 1 piece
6
For the cream: combine sour cream (400 g), cottage cheese, sugar (1 cup), and vanillin in one container and whip well. You can use powdered sugar instead of regular sugar for a thicker cream.
7
Put the ready sour cream cake in the fridge for a few hours, preferably overnight.
