This easy Russian cake is made with only 3 ingredients and then filled with a delicious cream made of sour cream, sugar, and lemon juice.

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Recipe Summary

prep:
30 mins
cook:
25 mins
additional:
1 hr 10 mins
total:
2 hrs 5 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Cake:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.

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  • 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.

Cook's Notes:

In Russia, smetana is used for this cake, but you can substitute it with full fat sour cream.

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.

Nutrition Facts

314 calories; protein 4.6g 9% DV; carbohydrates 52.6g 17% DV; fat 10.1g 16% DV; cholesterol 73.5mg 25% DV; sodium 42.6mg 2% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/28/2018
Delicious with an amazing texture. I made a mistake somewhere as the cake did not come out thick enough to cut into three layers. But the final product was definitely a keeper! Read More
(2)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/28/2018
Delicious with an amazing texture. I made a mistake somewhere as the cake did not come out thick enough to cut into three layers. But the final product was definitely a keeper! Read More
(2)
Rating: 4 stars
04/16/2018
Very good and unique. It didn't rise enough to make three layers though. Also the sour cream and sugar never really thickened even after whipping it on my stand mixer for over 20 minutes but it was still delicious. Read More
(1)
Rating: 4 stars
07/18/2020
Regular American (and other Western) sour cream does not have enough fat to be used for filling in this cake, even the full fat one, so that’s not correct in the recipe. The sour cream has to be at least 30% fat and most US sour creams are not over 20%. Which is why sour cream didn’t thicken for some reviewers (also, after 20 min the sour cream will completely separate and become too liquid, so you have to be careful not to over beat it). I would suggest substituting creme fraiche instead as it has a high fat content and thickens much better. If you absolutely can’t find creme fraiche, buy regular sour cream (just make sure the contents is just cream and enzymes, NO milk added) and drain over night through a sieve lined with a cheesecloth, that will help thicken the sour cream somewhat. Also, try using powdered sugar instead of regular sugar, as regular sugar will also make sour cream too runny. The beaten sour cream should be the consistency of thick shaving cream—smooth and easily keeping shape. Read More
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