Russian Sour Cream Cake - Smetannik

In a bowl, combine 200 g of sour cream with the baking powder.

Stir well until small air bubbles appear—this shows the reaction between the baking powder and sour cream.

Add the eggs, sugar, oil, and butter. Mix thoroughly.

Incorporate the flour into the mixture.

Begin mixing with a spoon or spatula to evenly blend the flour.

Then transfer the dough onto a floured surface and knead lightly with your hands until smooth and cohesive.

The dough should be soft, slightly sticky, and pliable.

Cover with a towel and let it rest for 30 minutes.

Divide the dough into 4-5 equal portions (for this recipe) and shape them into round balls.

Dust baking paper with flour. Roll each portion directly onto the paper into a sheet about 28-30 cm in diameter and 4 mm thick.

Bake each sheet in a preheated oven at 200°C for 7-8 minutes, just until lightly browned. Avoid overbaking.

While still warm, trim the sheets into neat rounds using a lid or a plate as a guide.

Reserve the trimmings for later.

Repeat for all sheets, ensuring even thickness and size for uniform layers.

Whip the remaining sour cream (1 kg) with 1 cup of sugar until firm.

Adjust sweetness to taste. Use a cream with at least 30% fat for best results.

Place the first sheet on a tray, spread generously with cream, and repeat for all layers.

Apply extra cream around the edges and smooth with a spoon or knife.

Process the reserved trimmings into fine crumbs using a food processor or rolling pin.

Sprinkle the crumbs evenly over the top and sides of the cake.

Refrigerate the cake immediately after assembly.

Cover with cling film and allow to chill, firm up, and absorb flavors.

Slice and serve your beautifully layered, creamy Smetannik.

Enjoy!