Striped Sour Cream Cake
8 servings
120 minutes
Striped 'Smetannik' cake is a classic dessert loved for its delicate taste and wonderful texture. Its layers made with sour cream gain softness and a slight tanginess, while the addition of cocoa creates contrasting layers reminiscent of a striped pattern. This cake has roots in European cuisine but is especially popular in Eastern European countries. The whipped sour cream frosting with sugar adds airiness and lightness to the cake, making it an ideal finish to a meal. It is perfect for family celebrations and cozy gatherings at home. After several hours of soaking, the cake becomes even richer, with its cocoa and plain layers forming a harmonious blend of flavors. 'Smetannik' cake embodies simplicity, tradition, and exquisite taste in one dessert.
1
Beat the eggs with 1.5 cups of sugar, add 500 g of sour cream, mix, pour in melted butter, and add vanilla sugar.
- Chicken egg: 2 pieces
- Sugar: 2.5 glasss
- Sour cream 33%: 1300 g
- Butter: 200 g
- Vanilla sugar: to taste
2
Add flour and vinegar-soda mixture. Stir.
- Wheat flour: 3 glasss
- Baking soda reacted with acid: 1 teaspoon
3
Divide the dough into 2 parts, adding cocoa to one.
- Cocoa powder: 1 tablespoon
4
Place both parts on a baking sheet and put in the oven at 160 degrees for 20-30 minutes.
5
Remove from the oven and cut each piece in half.
6
For the cream, whip the remaining sour cream with the remaining cup of sugar and vanilla sugar.
- Sour cream 33%: 1300 g
- Sugar: 2.5 glasss
- Vanilla sugar: to taste
7
Layer the cake alternately with cocoa and without cocoa, spreading cream on each layer. Let it sit for 10-12 hours.
