Smetannik (Russian Cake with Sour Cream (Smetana) Frosting)
Ingredients:
Ingredients for the pastry:
- • 2 extra large eggs room temperature
- • ½ cup honey
- • ½ cup granulated sugar
- • 1 teaspoon baking soda
- • ¼ teaspoon salt
- • ½ cup butter (1 stick room temperature)
- • 3 cups all purpose flour
- • 1 teaspoon pure vanilla extract
- • zest of 1 large lemon
For the frosting:
- • ½ cup butter (1 stick room temperature)
- • 4 cups sour cream (drained over night in a strainer lined with Cheese cloth)
- • 1 cup superfine sugar
- • 1 ½ cups finely grinned toasted walnuts
- • 2 tablespoons of good dark rum or (even better) 1½ teaspoons pure rum extract.
Directions:
- Step 1. Preheat the oven to 350 degrees. In a mixing bowl combine honey, sugar, salt, eggs, butter, and baking soda. Put the bowl over a double boiler and gently stir until every thing is completely melted and slightly foamy. Take the bowl of and let the mixture cool for about 5 minutes, than mix in vanilla, lemon zest and flour 1 cup at the time. When the dough is ready, roll it with your hands to a log, and divide to 9 equal portions. Wrap each portion in plastic, and put into refrigerator for ½ an hour.
- Step 2. With a rolling pin rollout each portion to a circle about 9 or 10 inches. Bake on buttered parchment paper in a tart pan with a removable bottom, or turn a cake pan upside down and bake on the top. Check on the crusts, do not let them get to dark, they bake very fast. (6 to 8 minutes)
- Step 3. Frosting: In a mixer, cream the butter and sugar until light and fluffy; add slowly sour cream while continuing beating. When it forms medium picks, fold in the walnuts and rum. Cover 8 layers and the sides of the cake with the frosting. Crash the 9th with a rolling pin and sprinkle the crumbs over the top, or use all 9 layers and finish the cake with a beautiful decoration of chocolate glaze. (Ganache) This cake is best to enjoy the next day after it was prepared. Then keep refrigerated.
Resin Sorbet Mini Round Bowl, Coconut
