Smetannik

🔥 Prep

• Measure 300 g flour and sift it into a bowl.
• Measure 200 g sugar.
• Measure 500 g sour cream and let it reach room temperature.
• Crack 2 eggs into a separate bowl and whisk lightly.
• Measure 2 tbsp cocoa powder.

🔥 Cook

• 1. Preheat the oven to 180°C and grease a 20 cm round cake pan.
• 2. In a large bowl, whisk together the 2 eggs and 200 g sugar until pale and fluffy (2 minutes).
• 3. Add the 500 g sour cream and continue mixing on low speed until smooth.
• 4. Sift in the sifted flour and 2 tbsp cocoa into the mixture, then fold gently (just until combined) to avoid overmixing.
• 5. Pour the batter into the prepared pan and smooth the top with a spatula.
• 6. Bake in the preheated oven for 35‑40 minutes, or until a toothpick inserted into the center comes out clean.
• 7. Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

🔥 Serve

• Dust the cooled cake with powdered sugar or a light cocoa sprinkle.
• Serve each slice with a dollop of extra sour cream or whipped cream and fresh berries (e.g., raspberries or strawberries).
• Pair with a cup of hot tea or coffee for an authentic Russian treat.