Sour Cream Cake with Lemon Cream
6 servings
120 minutes
The 'Smetannik' cake with lemon cream is a delicate and airy dessert rooted in Russian culinary traditions. Its base consists of soft sour cream layers that combine classic light and rich chocolate layers. This cake features a rich, creamy flavor accented by a refreshing lemon note in the cream. The light tartness of the lemon harmoniously complements the sweetness of the sour cream, making the dessert incredibly refined. It is perfect for both cozy family tea times and festive gatherings. Decorated with fresh berries, this cake delights not only in taste but also captivates with its aesthetic appearance. The simplicity of preparation makes it accessible for any cook, while the combination of classic ingredients guarantees consistent pleasure from every bite.
1
Beat the eggs with a glass of sugar.
- Chicken egg: 2 pieces
- Sugar: 1 glass
2
Add sour cream (25% fat) to the mixture and stir.
- Sour cream 25% fat: 300 g
3
Add baking powder (or the same amount of soda with vinegar or lemon juice) and gradually add flour.
- Wheat flour: 1.5 glass
4
Divide the obtained mass into 2 equal parts. Add cocoa to one of the parts.
- Cocoa powder: 1 tablespoon
5
Divide each of the 2 parts in half to get 4 layers, pour into suitable depth molds, and bake for 20-25 minutes at 230 degrees.
6
For the cream, whip the sour cream and sugar, then add the lemon zest.
- Sour cream 25% fat: 300 g
- Sugar: 1 glass
- Lemon: 1 piece
7
Spread the layers with cream, alternating between white and chocolate layers. Put the cake in the fridge to let the cream set.
8
Use any berries to decorate the finished cake - strawberries, blackberries, raspberries.
