Layered sour cream cake

Ingredients for 12 servings:

• 400 g sour cream or crème fraîche
• 50 g sugar
• 1 pinch of salt
• 550 g flour
• 1 tsp baking powder
• 750 g sour cream or crème fraîche
• 150 g sugar
• n. B. Walnuts, ground

Instructions

Working time approx. 1 hour; Rest time approx. 13 hours; Cooking/baking time approx. 1 hour; Total time approx. 15 hours

Simple cake for “young housewives” from Russia

For the dough, mix the sour cream with the sugar and a pinch of salt until the sugar dissolves. Sift the flour and baking powder over the dough in portions and knead everything into a smooth dough. The dough should be very soft. Divide the dough into 7 pieces and cover with foil. If you’re experienced, you can preheat the oven to 180°C. In this case, you can roll out the next flatbread while one is baking. If not, first roll out all the dough pieces thinly (1-2 mm) on a lightly floured sheet of baking paper, prick them several times with a fork, and then bake them one after the other in the preheated oven for 7-10 minutes each. It’s important not to overbake the dough bases; they should only be lightly browned. Immediately after baking, while the flatbreads are still hot, use an upturned plate or a pot lid to cut out equal-sized circles with a diameter of 24 cm. Save the cut-off pieces. For the cream, mix sour cream or crème fraîche with sugar until smooth and chop walnuts if desired. When the cake layers have cooled, spread 3 tablespoons of cream on the first and sprinkle with chopped walnuts. Place the second layer on top, also spread with 3 tablespoons of cream and sprinkle with nuts. Repeat this process with the remaining layers except for one. Finally, spread the top and sides of the cake with the remaining cream. Place the remaining layer and any cut-off pieces in a freezer bag, seal it tightly, and roll out the leftovers with a rolling pin. Sprinkle the top and sides of the cake with crumbs and the remaining nuts, cover, and refrigerate overnight. Let it come to room temperature for about 1 hour before serving to give the cake a more delicate flavor.