The most delicate Smetannik cake! Very simple and very delicious.
This Smetannik cake is incredibly delicious and light, just the right amount of sweet, with a delicate buttercream filling. It's so soft, airy, and creamy that a slice literally melts in your mouth!
It's easy to make with readily available ingredients.
Be sure to make this wonderful cake and delight your loved ones with delicious homemade baked goods.
Friends! If you liked the recipe, I'd be glad if you:
📢 SHARE THIS VIDEO WITH YOUR FRIENDS on social media, and save the recipe to your page! THEY WILL BE APPRECIATED BY YOUR CARE, AND YOU WILL BE COMFORTABLE!)
👍 RATE THE RECIPE! 👍 - that way I'll know how you like the recipe!
📝 ASK QUESTIONS IN THE COMMENTS! Let's chat!)
➡ TEXT VERSION OF THE RECIPE ON YANDEX.ZEN:
https://zen.yandex.ru/home_recipes_wi...
➡ My Odnoklassniki group
https://ok.ru/homerecipes
➡ My VKontakte group
https://vk.com/my_home_recipes
Join us!
Ingredients for the white sponge cake:
Eggs - 3 pcs. (160 g)
Sugar - 170 g
Salt - 1/3 tsp
Sour cream 15-20% - 200 g
Flour - 180 g
Baking powder - 10 g
Vanilla sugar - 1 tsp
Odorless vegetable oil - 30 ml
Ingredients for the chocolate sponge cake:
Eggs - 3 (160 g)
Sugar - 170 g
Salt - 1/3 tsp
Sour cream 15-20% - 200 g
Flour - 150 g
Cocoa (alkalized) - 30 g
Baking powder - 10 g
Vanilla sugar - 1 tsp
Odorless vegetable oil - 30 ml
For the cream:
Chilled sour cream 20% - 600 g
Chilled heavy cream 33% - 300 ml Powdered sugar - 120 g, to taste
Baking pan 34x38 cm
Cake size: 15x24 cm, height 10 cm. Cake weight: 2.5 kg
Preheat oven to 190°C.
To make the sour cream cake, you'll need to bake two sponge cakes—white and chocolate.
Prepare the white sponge cake.
1. Beat the eggs with salt until foamy. Add the sugar and vanilla sugar. Beat on high speed until light and fluffy. The whisk mark should not spread.
2. Add the sour cream and vegetable oil, and mix with a whisk or mixer at low speed until smooth.
3. Add the baking powder to the flour, sift it into the liquid ingredients, and gently mix with a whisk or spatula until smooth. This will prevent lumps from forming and will keep the whites fluffy. 4. Line a 34x38 baking sheet with parchment paper. Pour the batter into the pan and spread it evenly. Bake the cake at 190 degrees Celsius (350 degrees Fahrenheit) for about 15 minutes.
5. When the dough springs back when pressed with your finger, remove from the oven. You can check for doneness with a wooden skewer. Remove the cake from the oven and let it cool. Trim the edges with a ruler and knife. Transfer all trimmed pieces to a separate bowl.
6. Remove the parchment paper. Cut the cake into 2 equal pieces.
Prepare the chocolate cake.
7. Prepare the chocolate cake exactly the same as the white cake, except use less flour and add cocoa powder. The only difference is that you use less flour and add cocoa powder. Bake at the same temperature.
8. This makes four identical cake layers.
9. Crush the dough scraps into crumbs.
Prepare the frosting.
10. In a bowl, combine the sour cream (be sure to chill it) and powdered sugar, and whisk to combine.
11. Beat the heavy cream (chilled!) with a mixer until soft peaks form.
12. Combine the sour cream and whipped cream, and whisk to combine.
13. Assemble the cake. Place the white cake layer on a flat plate or board and spread it with frosting. Then top with the chocolate cake layer, also spread it with frosting. Then add another white cake layer, frosting, then chocolate cake layer, frosting. Use plenty of frosting; the cake should be well-soaked. Use the remaining frosting to frost the top and edges of the cake. Refrigerate the cake for 3-4 hours to allow the frosting to set.
14. Decorate with crumbs. Spread the crumbs evenly over the cream and press gently to prevent crumbs from falling off. Refrigerate the cake for 1-2 hours to allow the crumbs to soak in the cream.
15 Sour Cream Cake is ready! Enjoy!
Recipe on RussianFood https://www.russianfood.com/recipes/r...
#Sour Cream Cake #BakingFromLyubovKorshikova #RecipesFromLyubovKorshikova #LyubovKorshikova