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Looking for quick and easy summer recipes? Try this modern take on the traditional sour cream pie.
Every summer I want to leave behind those complex layer cakes with their heavy buttercream and instead make light and airy desserts. Smetannik, with its fresh berries, is number one on my list of recipes.
The name of the cake comes from the Slavic word "sour cream", which means sour cream - one of the most common items in every Russian refrigerator. Not only can you use it as a sauce for pancakes, soups and salads, but you can also use it to make a delicious dessert.
The main advantage of sour cream is that the ingredients are simple, like the cooking process itself. Overall, this is one of the best sweet summer dishes, precisely because it is not too sweet. The key is in the cream: a simple combination of sugar and sour cream gives a unique slightly sour and smooth taste.
In case you don't have time for a cake but still want to make an impressive dessert, sour cream in a glass is just for you.
Biscuit Ingredients:
1. 130 grams of flour
2. 20 grams of cocoa powder
3. ½ teaspoon baking powder
4. 75 grams of butter
5. 50 grams of sugar
6. a pinch of salt
Cream Ingredients:
1. 300 grams of sour cream
2. 100 ml of cream with a fat content of at least 25 percent
3.2-3 tablespoons of powdered sugar
4. 150 grams of fresh strawberries
Cooking:
To make the sponge cake, first mix the flour, cocoa powder, baking powder, salt and sugar in a bowl. You can add more or less cocoa depending on how chocolatey you want the cake to be.
Then add a little melted butter and mix the ingredients with your hands. You should get a sandy texture that crumbles when you touch it - that's your goal. Before baking the cakes, I prefer to leave the dough in the refrigerator for about 40 minutes.
Place the resulting dough on a baking sheet lined with a piece of parchment and bake at 180°C for about 30 minutes. At 10-minute intervals, I take the baking sheet with the mixture out of the oven and toss it lightly so that the crumbs bake evenly.
Set the hot biscuit aside and start working on the cream. Beat cold sour cream with a little powdered sugar until thick. I usually add 2-3 tablespoons of powdered sugar to give the cream its unique slightly sour taste. You can leave the cream like this, but I highly recommend adding some whipped cream to give it a delicious silky texture. Thoroughly stir the cream into the sour cream with a spatula.
Finally, slice fresh strawberries and start layering the dessert into the glass. One to two tablespoons of biscuit crumbs, then add about three tablespoons of cream mixed with crushed strawberries and finish with a layer of crispy crumbs on top. Leave your masterpiece in the refrigerator for a couple of hours, or even better, overnight. Your silky cream will turn into a delicate mousse - a gastronomic delight.
Enjoy the perfect summer dessert.
author Women's Magazine