Russian Sour Cream Cake Recipes

RUSSIAN SOUR CREAM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Combine eggs and 1 cup sugar in a large bowl; beat with an electric mixer for 5 minutes until mixture is smooth and thick. Sift 1 cup plus 2 tablespoons flour on top and carefully mix into the batter using a wooden spoon or a spatula. Pour batter into the prepared springform pan.
• Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 25 to 30 minutes. Allow to cool in the pan for 10 minutes. Remove from pan and allow to completely cool on a wire rack, about 1 hour.
• Combine sour cream, 1 cup sugar, and lemon juice in a large bowl; beat with an electric mixer for 10 to 15 minutes until a thick cream forms.
• Cut cake horizontally into 3 layers. Place bottom layer on a cake platter and spread with a layer of cream filling. Add second layer and spread another layer of filling on top. Finish cake by placing the third layer on top and cover cake from all sides with the remaining cream. Cover and refrigerate until serving.

RUSSIAN CREAM

Steps:

• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Bring to a boil; cook and stir until gelatin is dissolved. Remove from the heat; set aside. , In another saucepan, heat whipping cream and sugar over medium heat until sugar is dissolved and mixture is lukewarm. Remove from the heat; stir in gelatin mixture until completely dissolved. Cover and refrigerate until slightly thickened, about 30 minutes., Stir in sour cream and vanilla. In each of four parfait glasses, place a scant 1/4 cupful of cream mixture; top each with a rounded tablespoonful of raspberries. Repeat layers. Top each with scant 1/4 cup of cream mixture. , Cover and refrigerate for 3 hours or until set. Just before serving, garnish with fresh raspberries and mint if desired.

RUSSIAN SOUR CREAM COFFEE CAKE

Steps:

• Sift dry ingredients - the flour, baking powder, baking soda and 1. salt into a bowl. 2. Whisk the dry ingredients, mixing well. In the bowl of a heavy-duty mixer beat the butter and sugar with the paddle on medium speed until soft and light, about 5 minutes. 3. 4. Beat in the eggs one at a time, beating until smooth after each addition. 5. Add the vanilla flavouring and mix well. Decrease the mixer speed to low and beat in one-third of the flour mixture, followed by half the sour cream. Stop the mixer and scrape down the bowl and beater. Beat in another third of the flour mixture, then the remaining sour cream. Stop and scrape again. Beat in the remaining flour mixture. Caution don't over beat once you start adding the flour. 6. 7. To make the topping stir the ingredients together until evenly mixed. 8. Scrape half the batter into the prepared pan and sprinkle with half the topping. 9. Cover with the remaining batter. 10. Smooth the top and sprinkle with the remaining topping. Bake for 50 to 55 minutes, or until the cake is well-risen and deep gold and a toothpick inserted midway between the sides of the pan and the central tube emerges clean. 11. Cool in the pan on a rack for 30 minutes, then invert onto a plate and lift off the pan. Invert the cake onto a rack to cool completely. 12. Notes Scatter the walnuts onto a cookie sheet and roast in the oven for about 10 minutes. Watch carefully that they do not brown. Roasting your walnuts before you use them in baking gives you a lovely rich nutty flavour. Do it even if your recipes don't call for it. Keep this wonderful coffee cake wrapped in plastic or under a cake dome at room temperature, or double wrap and freeze for longer storage. You'll get 16 generous servings with this recipe, perfect for a big family gathering. VARIATIONS You could add a generous ½ cup of raisins or currants to the topping. Or bake in two buttered and parchment

RUSSIAN CREAM DESSERT

Steps:

• In a saucepan, combine sugar and gelatin. Stir in water; let stand 5 minutes. Bring to a boil, stirring constantly. Remove from the heat; stir in whipping cream. , In a bowl, combine sour cream and vanilla. Add gradually to hot mixture; mix until smooth. Pour into a 4-cup bowl or mold. Cover and chill for 4 hours or overnight. Serve over fruit.

RUSSIAN SOUR CREAM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Combine eggs and 1 cup sugar in a large bowl. Beat with an electric mixer for 5 minutes until mixture is smooth and thick.
• Sift 1 cup plus 2 tablespoons flour on top and carefully mix into the batter using a wooden spoon or a spatula. Pour batter into the prepared springform pan.
• Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 25 to 30 minutes. Allow to cool in the pan for 10 minutes.
• Remove cake from pan and allow to completely cool on a wire rack, about 1 hour.
• Combine sour cream, 1 cup sugar, and lemon juice in a large bowl. Beat with an electric mixer for 10 to 15 minutes until a thick cream forms.
• Cut cake horizontally into 3 layers. Place bottom layer on a cake platter and spread with a layer of cream filling. Add second layer and spread another layer of filling on top. Finish cake by placing the third layer on top and cover cake from all sides with the remaining cream.
• Cover and refrigerate until serving.
• Note: In Russia, smetana is used for this cake, but you can substitute it with full fat sour cream.
• Note: You can use some jam for garnish. Place a dollop of jam on top of the cake and, using a knife, move the jam through the cream for a marble effect.