SYRNIKI - Russian Farmer's Cheese Cakes with Sour Cherry & Cream

Сырники

From the kitchen of Dom Vechera

Yes. Since yesterday's entry was Medovik (Russian honey cake), I would make today's entry completely different.

I researched several options, and I would choose Syrniki (Сырники). They're one of Russia's most beloved tvorog dishes, traditionally made with farmer's cheese/curd and served with sour cream, preserves, honey, or fruit. The key to exceptional syrniki is using relatively dry tvorog and very little flour, which preserves the creamy cheese-centered texture rather than turning them into ordinary pancakes.

And aesthetically? Golden syrniki with dark cherry preserves and sour cream served on a Bone or House Black plate would photograph beautifully.

SYRNIKI

Russian Farmer's Cheese Cakes with Sour Cherry & Cream

From The Journal · The Russian Table

There are recipes made for spectacle, and others made to return to.

Syrniki belong to the latter.

These small Russian cheese cakes are made from tvorog—a fresh farmer's cheese long associated with Russian cooking. Crisp and deeply golden at their edges, they remain tender and delicately sweet within. Traditionally they appear at breakfast, although served warm with preserves and cream, they make an exceptionally simple dessert.

For The Russian Table, I like them with sour cherry preserves, whose sharpness cuts through the richness of the cheese.

THE INGREDIENTS

For the Syrniki

16 oz / 450 g dry farmer's cheese or tvorog1 egg yolk3 tablespoons granulated sugar1 teaspoon vanilla extract¼ teaspoon fine salt3 tablespoons all-purpose flour, plus more for shaping Butter or neutral oil, for the pan

For the table

Sour cherry preserves Sour cream or crème fraîche Powdered sugar, if desired

THE METHOD

Press the farmer's cheese through a fine sieve or break it down thoroughly with a fork until relatively smooth.

Add the egg yolk, sugar, vanilla, salt, and flour. Fold together just until a soft mixture forms. Resist adding unnecessary flour, the characteristic texture of good syrniki should remain distinctly creamy and cheese-forward. Using dry tvorog and limiting the flour are two of the most important techniques for keeping them tender while still allowing them to hold their shape.

Lightly flour your hands and work surface. Divide the mixture into approximately eight portions and gently form each into a thick, imperfect disc.

Warm a heavy skillet over medium heat with a little butter or neutral oil.

Cook the syrniki until the undersides become deeply golden. Turn carefully and cook the opposite sides. Reduce the heat if necessary and allow the centers to warm through without letting the exterior become too dark.

Serve them immediately.

AT THE TABLE

Place two or three warm syrniki onto a plate.

Add a spoonful of cold sour cream beside them and allow dark sour-cherry preserves to fall loosely over the cakes. Finish with the faintest dusting of powdered sugar.

The result is wonderfully uncomplicated:

warm cheese · browned butter · tart cherry · cold cream

Traditional versions are commonly served with sour cream or jam, so this presentation stays close to the character of the dish while making it particularly beautiful for dessert.

A NOTE FROM THE HOUSE

The best syrniki should not resemble ordinary pancakes.

They are smaller, richer, and quieter something between a delicate cheesecake and a farmer's-cheese fritter. Their pleasure comes from restraint: good cheese, little flour, a hot pan, and something tart at the table.

Perhaps that is why they have endured.

FROM THE HOUSE

Objects made for such rituals can be discovered in The Table, where the current works of Dom Vechera are presented.

FROM THE JOURNAL

Medovik — Russian Honey Cake

Layers of honey, cream, and one of Russia’s most enduring cakes.

CONTINUE IN THE JOURNAL →

FROM THE HOUSE

EXPLORE THE TABLE →