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Smetannik Cake
Russian · Desserts

Smetannik Cake

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A delicate and airy homemade cake featuring chocolate sponge layers and a light cream-and-sour-cream frosting.

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Ingredients

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Method

1

Beat the egg yolks with a pinch of salt and vanilla for a couple of minutes.

2

Gradually add the sugar and beat for 10-15 minutes until the mixture triples in volume and turns pale.

3

Fold in half of the flour, cocoa powder, and baking powder, then pour in the boiling water and oil, gently whisking to combine.

4

Fold in the remaining flour, cocoa powder, and baking powder, mixing thoroughly yet gently so the batter stays light and airy.

5

Pour the batter into a cake pan without greasing the sides (lining with parchment is optional). Bake in a preheated oven at 180°C (350°F) for 10 minutes, then lower the temperature to 160°C (320°F) and bake until done (test with a skewer).

6

Let the sponge cake cool completely at room temperature.

7

For the frosting, whip the cold heavy cream with the sour cream, add the condensed milk, and beat on medium speed until stiff and smooth.

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