Classic recipe
When looking for a simple cake recipe that has excellent taste, you should pay attention to “Smetannik”. We will prepare a classic version of two cake layers - light and dark. This dessert not only tastes amazing, but is also very easy to prepare. Incredibly, it can be prepared in just 1 hour. You can easily verify this by using simple step-by-step instructions for preparing the “Smetannika” cake.
Ingredients
For the test:
- sour cream 15% fat – 250 g;
- large eggs – 2 pcs.;
- granulated sugar – 125 g;
- premium flour – 300 g;
- baking soda – 5 g;
- salt – 3 g;
- cocoa powder – 10 g.
For cream:
- sour cream 20% fat – 500 g;
- powdered sugar – 200 g;
- walnuts – 50 g;
- chocolate chips – 20 g.
Cooking technology
- Pour granulated sugar into a deep bowl and add eggs.
- Salt the mixture a little.
- Beat the dough components with a mixer.
- Pour in sour cream, which must be chilled.
- Whisk until the sugar is completely dissolved.
- Gradually add well-sifted flour and mix the cake base vigorously.
- Add soda slaked with lemon juice.
- Pour half of the batter into a heavy bottomed baking dish. Bake in the oven for 10-15 minutes on medium heat.
- Add cocoa powder to the second half of the dough.
- Mix well until it turns into a homogeneous chocolate-colored mass. Bake the second cake using the same principle.
- Combine sour cream with powdered sugar.
- Mix the cream base well.
- Cut the chocolate cake into two halves.
- Generously spread the first layer of dessert with sour cream.
- Cover with golden brown crust.
- Fill with sour cream.
- Cover with the other half of the chocolate-colored cake.
- Pour in the rest of the cream and spread it evenly around the perimeter of the top cake.
- Chop the toasted walnuts.
- Make chocolate chips.
- Decorate the top layer with chocolate and nut decorations.
- After 10 hours of keeping “Smetannik” in the cold, experience the amazing taste of the cake, melting in your mouth.
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This simple “Smetannik” recipe is ideal for preparing festive and everyday desserts, the divine taste of which will be appreciated by discerning sweet tooths.
Sour cream with honey
To prepare tender sour cream in the oven, you will need:
- Place a quarter cup of honey in a saucepan and wait until it boils and becomes liquid enough.
- While the honey is cooling, sift two cups of white flour through a sieve and mix it with baking powder.
- Separately, beat five egg yolks with two cups of sugar until white.
- Salt the whites and beat with a mixer until stiff peaks form.
- Carefully combine all the prepared products, pour the resulting dough into two molds to a height of one centimeter. When the cakes are ready, repeat the procedure.
- Mix two glasses of sour cream with one glass of sugar, add two tablespoons of honey and vanilla to taste. Beat the products with a mixer until smooth.
Coat the cakes with cream, stack them on top of each other, and then place the finished cake in the refrigerator for several hours.
Second recipe
Sour cream can be prepared based on different recipes. You don't need a lot of ingredients to prepare it. It turns out tender and pleasant. Prepares within one hour. For impregnation you need to allow at least twelve hours.
Ingredients
For the test take:
- 50 grams of soft butter;
- Vanilla sugar to taste;
- Sugar – one hundred grams;
- Sour cream - one glass;
- Two glasses of flour;
- Baking powder;
- A couple of spoons of cocoa.
For sour cream take:
- Half a liter of sour cream;
- 150 grams of sugar;
- Vanillin to taste;
- Roasted nuts – 200 grams.
Cooking process
Baking the cakes:
- Place the softened butter from the cream in a mixing bowl;
- Add vanilla and regular sugar;
- Mix the mixture with a mixer at medium speed;
- Add sour cream and beat well until smooth;
- Reducing the beating speed, gradually add cake flour or regular flour with a small amount of baking powder;
- When the dough is homogeneous, divide it into two portions;
- Add cocoa to one part and stir until smooth;
- Cover the bottom of the springform pan with parchment and grease with butter;
- Place half of the light dough in the middle of the mold and with hands dipped in water, spread it over its entire surface;
- Place the second half of the light mass in a greased form;
- Place the cakes in the oven for fifteen minutes at two hundred degrees;
- Bake two more chocolate cakes in the same way;
- Place the finished cakes on a wire rack and let them cool;
- Cooled cakes will become dry. But there is no need to be afraid. After all, they will be soaked in cream and acquire a soft and aromatic taste.
Preparing the cream for our dessert:
- Place cold, full-fat sour cream in a mixing bowl;
- Add granulated sugar and vanilla;
- Beat at the highest speed until you obtain a fluffy white airy cream.
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Assembling a simple sour cream cake:
- Place a little cream on the cake plate to prevent the cakes from moving around on the plate;
- Place the chocolate cake on top and spread a generous layer of sour cream. Sprinkle chopped roasted nuts on top;
- Place the light cake on top and brush with the creamy mixture in the same way and sprinkle with nuts;
- Alternating layers, assemble the entire cake. Coat the top and sides with cream;
- Use the walnut halves to arrange a design on top of the cake;
- Sprinkle the remaining areas on the top with chopped nuts or crumbs;
- The sides of the cake should also be thickly sprinkled with nuts.
A simple sour cream cake should sit in the refrigerator for at least twelve hours. After a while, cut into pieces and serve with tea or coffee. This homemade cake can be safely given to children, because it contains no dyes or harmful additives. All ingredients are natural and healthy.
Simple Smetannik cake
If we look at traditional recipes for homemade desserts, we will notice that they differ from each other. Housewives try to bring something new to them and often change the composition of the cakes or cream. However, there are many common features for this dessert. For example, delicate structure, lightness and great taste. We suggest you prepare the Smetannik cake using a simple recipe:
- Beat three eggs with one glass of sugar.
- Pour 250 grams of sour cream into the mixture (even a product that is not very fresh is suitable for this purpose).
- Gradually add 250 grams of flour, half a teaspoon of salt and a little vanilla into the dough. Mix the ingredients thoroughly.
- Grease the mold with butter, pour the dough into it and bake the biscuit until ready in a preheated oven.
- While the base is baking, you can start preparing the cream. To do this, beat 350 grams of chilled sour cream with one glass of sugar using a mixer.
- Cut the finished sponge cake in half, generously coat the inside and outside with cream, and then put it in the refrigerator to cool for a couple of hours.
Before serving, decorate the cake with grated chocolate and ground nuts.
Third recipe
Ingredients
For the first light cake you will need:
- Three eggs;
- Two hundred grams of sugar;
- 300 grams of flour;
- 150 grams of sour cream;
- A little soda slaked with vinegar.
For the second dark chocolate cake, use:
- Three eggs;
- Two hundred grams of sugar;
- 150 grams of sour cream;
- 270 grams of flour;
- 30 grams of cocoa;
- Soda slaked with vinegar.
For sour cream take:
- 700 – 1000 milliliters of sour cream;
- 200 grams of powdered sugar;
- Four sachets of thickener for sour cream.
Preparing a vanilla treat
Vanilla cake will win your heart. It has a delicate texture and a delicious aroma.
Ingredients:
- baking powder - 1.5 teaspoons;
- butter – 190 g ice-cold;
- flour – 310 g;
- egg – 4 pcs. For filling;
- sugar – 110 g for dough;
- egg – 1 pc. for dough;
- sugar – 110 g for filling;
- sour cream – 420 ml;
- vanillin – 2 g.
Preparation:
- Take a coarse grater and grind the butter. Add sugar, baking powder, flour and pour in the egg. Knead the dough. Roll it up. Keep the resulting ball in the refrigerator for half an hour.
- Roll. The thickness will be half a centimeter. Place in the mold. The main thing is to get high sides! The delicacy turns out tall, and the filling grows during cooking.
- For the filling, mix vanilla with eggs, sour cream and sugar. The mass should become homogeneous without crystals. Pour onto the dough. The sides should be higher than the filling.
- Place in the oven (180 degrees). Bake for an hour.
- To make the dessert tastier, keep it in the refrigerator for four hours.
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