Quick Sour Cream Cake

Baking and Desserts | Russian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

The cake can be chilled in the refrigerator for 2–3 hours.

Ingredients

20% Sour Cream - 16.2 oz
Farm fresh eggs - 4 pieces
Sugar - 2 cups
Wheat Flour - 2 cups
Walnuts - 4.6 oz
Salt - a pinch
Activated Baking Soda - 1 teaspoon
Condensed Milk - ½ can
Butter - 7.1 oz

Step by Step guide

Step 1

For the batter, mix the sour cream, eggs, salt, sugar, flour, and baking soda (or baking powder). The batter should be liquid. Grate the walnuts finely. Add a pinch of walnuts to the batter. Divide the batter into two parts.

Step 2

For the cream, mix the package of butter and the condensed milk. It's best to use a mixer.

Step 3

Bake both layers of the batter separately in a greased frying pan (with sunflower oil). Bake for about 30 minutes at 356°F.

Step 4

Place the first baked layer on a tray. Pour a little cream on top. Place the second layer on top. Pour all the cream on top. Spread cream on all sides. Generously sprinkle the cake with walnuts on all sides.