Smetannik: Russian Sour Cream Layer Cake Recipe

Introduction to Smetannik: Russian Sour Cream Layer Cake

Smetannik is a delightful and iconic Russian cake that tantalizes taste buds with its layers of sweet, tangy, and fluffy goodness. Pronounced "smet-AHN-ik," this culinary masterpiece derives its name from "smetana," the thick, fermented sour cream that plays a starring role in the recipe. With its rich history, decadent appearance, and unforgettable flavor, Smetannik has become a cherished treat in households and bakeries across the country. In this blog post, we present an authentic recipe to guide you in creating this delectable confection.

Ingredients for a Perfect Smetannik:

  • Cake Layer:

    • 2 1/4 cups (280g) all-purpose flour
    • 3/4 cup (150g) granulated sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup (2 sticks or 227g) unsalted butter, softened
    • 2 large eggs
    • 1 cup (240ml) sour cream
  • Cream Layer:

    • 1 cup (240ml) sour cream
    • 1 cup (200g) heavy cream
    • 1 cup (120g) granulated sugar
    • 1 teaspoon vanilla extract

Steps to Assemble Your Smetannik:

  1. Prepare the Cake Layers:

    • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
    • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
    • In a separate bowl, cream together softened butter, eggs, and sour cream until light and fluffy.
    • Gradually add dry ingredients to wet ingredients, mixing until just combined.
    • Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Cool the Cakes:

    • Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  3. Prepare the Cream Layer:

  • In a large bowl, whip together sour cream, heavy cream, sugar, and vanilla extract until stiff peaks form.
  1. Assemble the Smetannik:
    • Place one cake layer on a serving plate or cake stand.
    • Spread half of the cream layer over the cake.
    • Place the second cake layer on top and spread the remaining cream layer evenly over it.
    • Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.

Tips for a Flawless Smetannik:

  • Use high-quality sour cream for a rich and tangy flavor.
  • Do not overmix the cake batter, as this can result in a dense texture.
  • Bake the cakes until they are just done to prevent dryness.
  • Allow the cakes to cool completely before assembling to prevent the cream layer from melting.
  • Refrigerate the Smetannik for an extended period to achieve the best flavor and texture.

Frequently Asked Questions (FAQs) about Smetannik:

Q: What is the difference between Smetannik and Medovik?
A: Smetannik is a sour cream cake, while Medovik is a honey cake. Smetannik has a tangy flavor due to the sour cream, while Medovik is sweeter and more decadent.

Q: Can I use Greek yogurt instead of sour cream?
A: Yes, you can use Greek yogurt as a substitute for sour cream in this recipe. Greek yogurt has a thicker consistency, so you may need to adjust the amount of liquid you add to the batter or cream layer.

Q: How long does Smetannik stay fresh?
A: Smetannik can be stored in the refrigerator for up to 3 days. However, it is best enjoyed fresh, as the cream layer can start to separate over time.

Smetannik: Russian Sour Cream Layer Cake Recipe

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