Sour Cream Cake
Description
Delicious baked treat for the whole family. Smetana cake is the perfect combination of a light and delicate sour cream frosting, sweet-and-tart cherries, and crisp dough that becomes incredibly tender and soft as it absorbs the cream. Recipe, baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Mix the softened butter with sugar and beat with a mixer at low speed.
- 3
Step 3
Then add the sour cream, and mix well again.
- 4
Step 4
Sift the flour together with salt and baking powder, add to the sour cream-butter mixture and mix well.
- 5
Step 5
Knead a soft dough that is slightly sticky to the hands. Cover it with plastic wrap and refrigerate for 1 hour.
- 6
Step 6
Then remove the dough from the refrigerator and divide it into 15 equal parts.
- 7
Step 7
With your hands, shape each portion into a thick, not-too-long sausage, then roll it out with a rolling pin to a thickness of 2–3 mm. Note: the dough will stick to your hands, work surface, and rolling pin, so sprinkle a very small amount of flour as needed—just enough to prevent sticking, but not so much as to weigh down the dough. Place the juice-drained cherries onto the strip of dough.
- 8
Step 8
Fold the edges and shape into rolls. You should get 15 rolls. I baked them in two batches (first 8, then 7) for 15 minutes each at 180 degrees. Bake until lightly golden.
- 9
Step 9
Let the pastries cool, and in the meantime prepare the sour cream cream. Mix the sour cream with sugar (you can use powdered sugar) and vanilla sugar. If the sour cream is too runny, add 10 g of sour cream thickener.
- 10
Step 10
Beat with a mixer until the sugar dissolves and a smooth, fluffy mass forms.
- 11
Step 11
Start assembling the cake. On a large plate, place 5 rolls and spread sour cream frosting on top.
- 12
Step 12
Then place 4 straws and spread cream again. In the next row, place 3 straws, then 2, and finally 1 straw.
- 13
Step 13
Pour the remaining cream over the top of the cake.
- 14
Step 14
Grate the chocolate finely. Sprinkle the cake with the chocolate crumbs. You can also use powdered sugar or small colored sprinkles. Refrigerate the finished cake for 6–12 hours to allow it to soak.
- 15
Step 15
The sour cream cake "Monastery Hut" is ready.