Smetannik Cake
8 servings
65 minutes
Smetannik is a very simple cake. The whole secret is in the sour cream for the cream: it should taste good even when not in the cake - creamy, dense and without pronounced acidity. After choosing the sour cream, all that remains is to bake the cakes, spread them with cream and enjoy the combination of sour cream and sponge cake with cocoa. You can decorate the cake with fresh fruits or berries - it will look really festive.
1
Prepare the necessary ingredients
2
Beat room temperature butter with eggs. Add condensed milk and mix.
- Butter: 100 g
- Chicken egg: 2 pieces
- Condensed milk: 1 jar
3
Sift the flour, extinguish the baking soda with vinegar, add to the dough, and mix thoroughly.
- Wheat flour: 8 tablespoons
- Soda: 1 teaspoon
- Vinegar: 1 teaspoon
4
Divide the dough into 2 parts, add cocoa to one part, and mix.
- Cocoa: 1 tablespoon
5
Preheat the oven to 180 degrees. Grease the molds with oil, bake 2 layers until done (about 20 minutes).
- Butter: 100 g
6
Prepare cream for the cake: lightly whip sour cream with sugar.
- Sugar: 100 g
- Sour cream 20%: 0.5 kg
7
Cut the ready-made layers into 2 parts and trim the sides. Poke all the sour cream layers, except for the bottom one, with a fork to absorb the cream better.
8
Spread cream on all layers and arrange them as a cake. Coat the sides of the cake with cream as well.
- Sour cream 20%: 0.5 kg
9
Crush the cake scraps into crumbs and sprinkle them over the sour cream cake.
- Wheat flour: 8 tablespoons
10
Put the cake in the fridge to soak overnight.