Smetannik (vegetarian or Lenten)
8 servings
120 minutes
Smetannik is a delicate and airy dessert from European cuisine, where creamy cakes hold a special place. Its base consists of soft layers soaked in jelly and decorated with fresh fruits. The history of smetannik ties back to home baking traditions where sour cream played a key role in creating exquisite texture. The taste of this cake is unique – the light tartness of the jelly harmonizes with the sweetness of bananas and the juiciness of kiwi, while the creamy frosting adds softness. The vegetarian version excludes eggs and butter while maintaining tenderness and richness of flavor. It makes an ideal ending to a meal or a festive dessert, especially on warm family evenings when something homemade and cozy is desired.
1
Whip the sour cream with sugar and baking powder, gradually adding flour while continuing to whip (or vigorously stir) — it should result in a sticky mass resembling thick sour cream that slowly drips from a spoon (or whisk).
- Sour cream: 200 g
- Sugar: 1.5 glass
- Baking powder (raising agent): 1 teaspoon
- Wheat flour: 2 glasss
2
Divide the dough into 2 parts, pour into a mold, bake at 175 degrees for about 25-30 minutes, checking readiness with a wooden stick.
3
Cut the ready-made cakes in half to get 4 layers. Soak them with jelly (I buy jelly in square boxes, and the preparation instructions are on the box).
- Kissel: 1 glass
4
Spread whipped cream on each layer and layer with thinly sliced fruits. Coat the outside of the resulting stack of layers and filling with whipped cream. Decorate the cake to your liking.
- Cream 30% fat: 500 g
- Kiwi: 700 g
- Bananas: 3 pieces
5
Chill the cream and whip it with a mixer on high speed for 10 minutes, add sugar and whip for another 5-7 minutes.
- Cream 30% fat: 500 g
- Sugar: 1.5 glass
