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 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.
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,
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.
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.
Enjoy!!!
Smetannik Cake (Торт “Сметанник”)
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
- 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.
- 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,
- 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.
- 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.
- Enjoy!!!
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!
This cake looks delicious! I just found your blog by one of your comments on natashaskitchen, I look forward to trying your recipes!
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.
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
The cake from my childhood, my mom used to make this for my Birthday 🙂
Can you freeze this cake?
Irene, I never did, so I am not sure. I don’t why you can’t
Is the condensed milk cooked?
Lily,no its not
Wonderful work is yours. I baked it and we all loved. Its different from mos we have baked. Thank you so much.
Wonderful work is yours. I baked it and we all loved.its different from all I’ve baked. It makes a difference. Thank you do much.
My mother who is alive but not well used to make only one cake. That cake was smetannik and it tasted divine. She did not write down the recipe and is not in a condition now to even dictate it so for a few years, I have searched high and wide to either buy a similar cake or make one, to no avail and then I stumbled upon yours. This is as close as it gets to what she made. Incredibly airy cake layers, and poking with the forks does the trick of the filling sipping all the way through. Thank you so much from the bottom of my heart, this is not just a cake, its a memory and now I can pass it down.