Russian soured cream cake


    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!

    2 people made this

    Serves: 10 

    • For the cake
    • 3 eggs
    • 200g caster sugar
    • 150g plain flour
    • For the filling
    • 400g cold soured cream
    • 200g caster sugar
    • 1 teaspoon lemon juice (optional)

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 170 C / Gas 3. Grease and flour a 23cm round cake tin.
    2. Beat eggs with sugar for 5 minutes, until thickened. Sift flour into egg mixture, incorporating with a wooden spoon. Transfer cake mixture to prepared tin.
    3. Bake in preheated oven for 25 to 30 minutes, or until a skewer inserted in the centre comes out clean. Cool cake in the tin for 10 minutes, then transfer to wire rack to cool completely.
    4. Beat soured cream with sugar and lemon juice for 10 to 15 minutes, till thickened.
    5. Cut cake into 3 layers horizontally. Spread soured cream filling over first layer. Stack second layer on top, cover with filling. Top with third layer, then cover top and sides with the filling.
    6. Cover and chill cake in the fridge till serving.

    Decoration tip

    You can swirl in some marmalade on top of the filling for more interest.

    Recently viewed

    Reviews & ratings
    Average global rating:

    This recipe hasn't been reviewed in English yet, but you can check out reviews from our global community

    Write a review

    Click on stars to rate