A simple recipe for a favourite Russian cake. The tang of the soured cream provides lovely contrast to the sweet cake. The lemon juice helps to stabilise the soured cream mixture, so don't skip it!
You can swirl in some marmalade on top of the filling for more interest.
Aside from the eggs, where is the raising agent? My cake turned out to be about 4cm deep - difficult enough to cut into two layers, let alone three! Perhaps Russian eggs are bigger, better and twice as efficient as our local free range ones. My sour cream filling remained liquid in spite of 10 minutes of beating by electric hand mixer on medium/high speed (the poor thing got rather warm so I had to let it cool down a couple of times). The filling tasted fine but I reserved most of it to use as pouring sauce for my home-made meringues. My poor flat cake would have been positively swimming in it. I seriously wonder if something was 'lost in translation'...... - 01 Nov 2017