Tort Smetannik, also known as Sour Cream Cake, is a beloved and classic Russian dessert that has been delighting taste buds for generations. This delectable cake is made with layers of soft and moist sponge cake, sandwiched together with a rich and creamy sour cream frosting. The combination of the airy cake layers and the luscious tangy frosting creates a harmonious balance of flavors and textures that are simply irresistible. Often garnished with fresh berries or a dusting of cocoa powder, Tort Smetannik not only captivates with its delightful taste but also presents an eye-catching presentation. Whether served at festive occasions, family gatherings, or as a sweet treat for afternoon tea, Tort Smetannik holds a special place in Russian culinary culture, symbolizing the comfort and warmth of homemade desserts that bring joy to every occasion. Here’s a simple recipe for making this delightful treat:
What You Need
Ingredients for the cake layers
- 6 large eggs, separated
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Ingredients for the sour cream frosting
- 2 cups sour cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh berries (such as strawberries, raspberries, or blueberries)
- Grated chocolate or cocoa powder for dusting
What To Do
Preheat your oven to 350°F (175°C). Grease and line the bottom of two 9-inch round cake pans with parchment paper.
In a large mixing bowl, beat the egg yolks with half of the granulated sugar until the mixture is pale and creamy. Add the vanilla extract and mix well.
In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining granulated sugar while continuing to beat until stiff peaks form.
Gently fold the beaten egg whites into the egg yolk mixture using a spatula.
In a small bowl, whisk together the all-purpose flour and baking powder. Sift this dry mixture into the egg mixture and gently fold until fully combined, being careful not to deflate the batter.
Divide the cake batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake the cake layers in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
While the cake layers are cooling, prepare the sour cream frosting. In a medium bowl, combine the sour cream, powdered sugar, and vanilla extract. Mix well until smooth and creamy.
Once the cake layers have cooled, place one layer on a serving plate. Spread a generous layer of the sour cream frosting on top.
Add the second cake layer on top of the frosting and press down gently.
Frost the top and sides of the cake with the remaining sour cream frosting.
If desired, decorate the top of the cake with fresh berries and dust with grated chocolate or cocoa powder.
Refrigerate the Tort Smetannik for at least 2 hours before serving to allow the flavors to meld and the frosting to set.
Enjoy this delectable and creamy Russian dessert with family and friends!