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Sour cream in a frying pan with sour cream and glaze

Skillet Sour Cream Cake with Sour Cream Frosting and Glaze

An ordinary tea with family or guests turns into a celebration. This recipe for a sour cream cake (smetannik) will be a revelation — especially if you're always short on time and an oven is just a dream. The process couldn't be simpler, and it's fast: the cake takes half an hour, plus time to soak. While you're catching your guests up on the news, out comes something incredibly delicious!

It can be a real work of art if you let your imagination run and vary the frosting or the decorations.

This tasty, pretty skillet sour cream cake will brighten up cozy get-togethers with family or friends as well as a festive spread.

wella

Recipe author

Sour cream in a frying pan with sour cream and glaze

Composition / ingredients

Servings:

Flour

Sugar

100

Sour cream

100

Baking powder

0.5

Sugar

Sour cream

300

Shredded coconut

Chocolate

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 5 g

Fats 22 % 14 g

Carbohydrates 70 % 44 g

318 kcal

GI: 4 / 0 / 96

Cooking method

Cooking time: 55 min

Step 1:

Since the frosting needs time to thicken, let's start with it. Put the sugar in a bowl (the same one you'll mix the cake batter in) and pour in the sour cream.
Step 2:

Whip it all well with a whisk or mixer, then put the finished frosting in the refrigerator right away.
Step 3:

Now for the dough. Pour sour cream into a bowl, add the sugar, and combine. Stir in the baking powder, then sift the flour right in — but not all of it. Hold a little back; at the end you'll see whether you need to add more or if it's enough.
Step 4:

Knead a soft, elastic dough in the bowl — one that barely sticks to your hands.
Step 5:

Finish bringing it together on a floured board, then divide the dough into equal portions. I weighed mine — each was 60 grams.
Step 6:

Set the skillet on the stove and roll out a cake layer on a flour-dusted board. You can trim it into a neat round using, say, a saucepan lid (or whatever's handy).
Step 7:

Lay the layer in a heated dry skillet and cook for 2 to 3 minutes per side (it depends on your heat and stove) until golden.
Step 8:

Spread the cooled layers with frosting, stacking them neatly on top of one another.
Step 9:

Brush the sides of the cake with frosting too. Let it soak for about half an hour on the kitchen counter.
Step 10:

Decorate however you like. You can coat the sides with crumbs made from toasted dough scraps or crushed cookies, pour on a glaze or melted chocolate, and top it all with snow-white shredded coconut. You can cut and serve it right away — tea time will feel like a party. And if your guests aren't in a hurry, pop the cake in the fridge for half an hour.

A few more tips: Use sour cream with 20% fat. You can whip the frosting if you like and add cocoa or flavorings like vanilla, but be sure to chill it before using. The dough should be elastic but not sticky. When rolling out the layers, don't skimp on flour — keep dusting the board. Try to make the layers the same size and thickness. Roll the dough scraps back into balls after trimming and treat them like the rest. While one layer bakes, only start rolling out the next once you've flipped the first. While the cake rests in the kitchen, you can brush its sides with the leftover frosting a few times. Decorate the cake with whatever you like best — crushed cookies, chocolate, glaze, and so on.