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Smetannik Cake (Торт “Сметанник”)

smetannik cake 3

Smetannik is a Classical Russian Cake with Sour Cream Frosting. My sister in-law Galina shared this fabulous recipe with me and now I am sharing it with you. Simple and yet so good.

smetannik cake

Ingredients:
4 eggs
200 grams butter, (1 .75 sticks) unsalted

2 cans condensed milk
1 cup all-purpose flour
2 Tbsp. Cocoa Powder
1 Tbsp. Vanilla extract
2 tsp. baking soda

1 Tbsp. white Vinegar

Filling:
4 cups sour cream
1 Tbsp. Vanilla Extract
1 ½- 2 cups sugar
1 ½  cups walnuts- crushed

Chocolate Ganache
3/4 cup melting chocolate chips
1 Tbsp. butter
1 Tbsp. heavy cream
2 cup fresh berries
Direction:
Preheat oven to 350°F
With electric mixer on medium speed beat  butter until it gets light and fluffy, for about 2 minutes. Lower the speed to slow and add eggs one at a time; add condensed milk and vanilla and mix until incorporated.

In a separate little bowl mix baking soda and vinegar (This will carbonate the soda so that you won’t taste it) and stir into the batter mixture.

Gradually add flour and mix thoroughly. Pour half of the batter into round 9” greased pan.  For the remaining second half of the batter add cocoa powder and mix thoroughly.  Pour that into another round 9” greased pan. Bake in the preheated oven until a toothpick inserted near the center comes out clean, 35-45 minutes. Let them cool.

Cut each cake horizontally in two layers.

DSC_1011

Mix together sour cream, sugar and vanilla extract.
Place bottom of the chocolate layer on a serving plate, spread generously some filling, use a fork to poke holes all over, almost all the way to the bottom of the cake,

DSC_1013

sprinkle with crushed walnuts, place vanilla (white) layer on top of the chocolate layer and repeat the process until your finish your layers.  Apply filling generously on top and sides of the cake.

DSC_1015

Refrigerate at least for 30-45 minutes.
In top of a double boiler over hot water, combine the chocolate, cream and butter. Stir until melted and completely combined. Remove from heat and let cool about 2-3 minutes. Pour melted chocolate mixture over the top of the cake. Decorate with fresh berries.

Refrigerate for 4 -5 hours or overnight.

smetannik cake 2
Enjoy!!!

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Smetannik Cake (???? “?????????”)

Rating: 51

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: 8-10

Smetannik Cake (???? “?????????”)

Smetannik is a Classical Russian Cake with Sour Cream Frosting. My sister in-law Galina shared this fabulous recipe with me and now I am sharing it with you. Simple and yet so good.

Ingredients

  • 4 eggs
  • 200 grams butter, (1 .75 sticks) unsalted
  • 2 cans condensed milk
  • 1 cup all-purpose flour
  • 2 Tbsp. Cocoa Powder
  • 1 Tbsp. Vanilla extract
  • 2 tsp. baking soda
  • 1 Tbsp. white Vinegar
  • Filling:
  • 4 cups sour cream
  • 1 Tbsp. Vanilla Extract
  • 1 ½- 2 cups sugar
  • 1 ½ cups walnuts- crushed
  • Chocolate Ganache
  • 3/4 cup melting chocolate chips
  • 1 Tbsp. butter
  • 1 Tbsp. heavy cream
  • 2 cups fresh berries

Instructions

  1. Preheat oven to 350°F
  2. With electric mixer on medium speed beat butter until it gets light and fluffy, for about 2 minutes. Lower the speed to slow and add eggs one at a time; add condensed milk and vanilla and mix until incorporated.
  3. In a separate little bowl mix baking soda and vinegar (This will carbonate the soda so that you won’t taste it) and stir into the batter mixture.
  4. Gradually add flour and mix thoroughly. Pour half of the batter into round 9” greased pan. For the remaining second half of the batter add cocoa powder and mix thoroughly. Pour that into another round 9” greased pan. Bake in the preheated oven until a toothpick inserted near the center comes out clean, 35-45 minutes. Let them cool.
  5. Cut each cake horizontally in two layers.
  6. Filling:
  7. Mix together sour cream, sugar and vanilla extract.
  8. Place bottom of the chocolate layer on a serving plate, spread generously some filling, use a fork to poke holes all over, almost all the way to the bottom of the cake, sprinkle with crushed walnuts, place vanilla (white) layer on top of the chocolate layer and repeat the process until your finish your layers. Apply filling generously on top and sides of the cake.
  9. Refrigerate at least for 30-45 minutes.
  10. In top of a double boiler over hot water, combine the chocolate, cream and butter. Stir until melted and completely combined. Remove from heat and let cool about 2-3 minutes. Pour melted chocolate mixture over the top of the cake.
  11. Decorate with fresh berries.
  12. Refrigerate for 4 -5 hours or overnight.
  13. Enjoy!!!
http://www.Grabandgorecipes.com/smetannik-cake-%d1%82%d0%be%d1%80%d1%82-%d1%81%d0%bc%d0%b5%d1%82%d0%b0%d0%bd%d0%bd%d0%b8%d0%ba/

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{ 5 comments… add one }
  • Марина 03/15/2016, 2:41 PM

    Inessa,
    Thank you so much for sharing this recipe. As soon as I saw this cake on Instagram I knew I had to make it. I just had a slice after refrigerating it for an hour or so. It’s absolutely wonderful! Thank you!

  • Alina 05/15/2016, 2:57 AM

    This cake looks delicious! I just found your blog by one of your comments on natashaskitchen, I look forward to trying your recipes!

  • Alyona 06/24/2016, 6:24 AM

    This cake looks yummy! I was going through the ingredient list and realized that the cake batter requires 2 cans of condensed milk, maybe 1 can is needed? How does it turn out with two cans if that is the case? Are the cake layers moist? This sour cream cake sounds so yummy, I want to eventually make, thanks.

  • Eetee 04/24/2017, 9:30 PM

    I’d like to try baking this cake, but before that just wanna confirm on the amount of condensed milk, is it really 2 cans? can u convert that into gram, maybe in the can in yr country differs from ours…..tq

  • Alena 06/21/2017, 4:59 AM

    The cake from my childhood, my mom used to make this for my Birthday 🙂

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