Smetannik: Russian Sour Cream Cake Recipe

Introduction

Smetannik, a beloved Russian cake, is a delightful treat that combines the tanginess of sour cream with the sweetness of cake batter. This traditional dessert, with its origins in the 19th century, is a staple in Russian cuisine and has gained international recognition for its unique flavor and texture.

Ingredients

• 3 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 3 large eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract

For the Sour Cream Filling:

• 2 cups sour cream
• ¾ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

Steps

For the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

For the Sour Cream Filling:

1. In a medium bowl, whisk together the sour cream, sugar, cornstarch, and vanilla extract until smooth.
2. Once the cake is baked, pierce it all over with a fork. Pour the sour cream filling over the hot cake and spread it out evenly.
3. Allow the cake to cool completely before refrigerating for at least 4 hours, or overnight.

Tips

• For a richer flavor, use high-quality sour cream.
• If you don't have a fork, you can use a skewer or chopstick to pierce the cake.
• Let the cake cool completely before refrigerating to prevent the filling from becoming runny.
• The cake can be stored in the refrigerator for up to 3 days.

FAQ

Q: How can I make this cake gluten-free?
A: To make this cake gluten-free, use gluten-free flour instead of all-purpose flour.

Q: Can I use a different type of sour cream?
A: Yes, you can use light sour cream or full-fat sour cream. The consistency of the filling may vary slightly depending on the type of sour cream used.

Q: Why is it important to pierce the cake before adding the filling?
A: Piercing the cake helps the filling to soak into the cake and create a more evenly distributed flavor.