Smetannik - A Russian Sour Cream Cake

1. 1

   Mix all the ingredients and divide in 4 equal parts.

2. 2

   Shape 4 balls with your hands. Roll out into rounds and cut based on the size of a large plate.

3. 3

   Bake each layer separately for 12 minutes at 450F.

4. 4

   Cover each chilled layer with cream and stack on top each other.

5. 5

   Let the ready cake rest in the refrigerator at least overnight, possibly longer - it only gets better with age.

* Per serving · 4 servings · Values may vary.

No additional tips available.