Russian Food Blog
Light and delicious smetana and walnut sponge cake. Creme fraiche can be substituted for smetana in this recipe.
For the cake230g self-raising flour 200 sugar 150g finely chopped toasted walnuts ¼ teaspoon almond extract 8 eggs 1tbl spoon of baking powder
For the filling
100ml double cream100 g smetana or creme fraiche 200g strawberries 50g of sugar 150g finely chopped toasted walnuts
1.Separate the egg yokes and egg whites 2.Beat egg whites at a high speed with an electric mixer for about 1 min
3.Gradually add sugar to egg whites, about 3 table spoons at a time and beat until the mixture forms stiff peaks.
4. Stir together the egg yolks and almond extract using wooden spoon.
5. Mix together and sift flour and baking powder. Add walnuts.
6.This stage is the most important one. You need to mix together all cake ingredients. Put egg yokes into a big bowl, mix them together, and then gradually add egg whites, several tablespoons at a time interchanging with the mixture from the step 4. Use a wooden spoon to fold the ingredients together gently and swiftly in a circular, one-way motion. The folding should take no more than 2 min.
7.Put the mixture into an oiled cake tin, about 8 inches in diameter and bake in a pre-heated oven, gas mark 6 for about 45 min.
Filling and decorating the cake:
8. While the cake is still hot, cut it into three layers of an equal width. 9. Whip the double cream with an electric mixer until it thickens, add sugar and continue to whip until the cream and sugar are blended together. 10. Beat smetana for 30 seconds and add to the whipped cream. 11. Divide the smetana and cream mixture into three parts and spread two part evenly over the layers of the cake. 12. . Slice the strawberries and arrange them evenly over the smetana and walnut mixture. 13. Assemble the cake and decorate the top layer with the remaining smetana and cream mixture, chopped walnuts and strawberries halves.