Biskvit; Russian Cake Recipe with Russian Cream

Method13 steps

1. 1

   Step 1: Line the bottoms of two 13 × 9-inch (33 × 23 cm) nonstick cake pans with oven-safe baking parchment. Preheat the oven to 350°F (175°C). Have the separately prepared Russian cream-cheese frosting ready for later assembly.

2. 2

   Step 2: Separate all 10 eggs, keeping the whites in a clean large bowl. In a medium bowl whisk the 10 yolks with the 1 cup cake sugar and 1 teaspoon vanilla extract. Stir in all 1¼ cups all-purpose flour until well blended. Keep the separate ¼ cup syrup sugar for step 8.

   Uses 10 eggs · 1 cup sugar · 1 tsp vanilla extract · 1¼ cups all-purpose flour

3. 3

   Step 3: Beat the 10 separated egg whites on high speed until foamy and about 3–4 times their starting volume, approximately 2½–3 minutes. Stop before they become too stiff to blend with the yolk mixture.

   Uses Ten separated egg whites

4. 4

   Step 4: With a spatula, gently fold all the yolk-sugar-flour mixture into the beaten whites until combined and fluffy. Fold only as much as needed to preserve the air in the batter.

   Uses Yolk, cake sugar, vanilla and flour mixture · Beaten egg whites

5. 5

   Step 5: Divide all the fluffy batter equally between the two lined pans. Bake at 350°F (175°C) for 20–25 minutes until the tops are golden and the sponge is set.

   Bake sponge layers · 25 minUses Fluffy sponge batter

6. 6

   Step 6: While the two baked cakes are still very warm, carefully turn them out onto a clean surface and peel off the baking parchment. Let both cakes cool to room temperature.

   Uses Two baked sponge layers

7. 7

   Step 7: Trim the rough edges from the cooled sponge layers, keeping both trimmed layers intact for assembly. Break the trimmings into small pieces and return just these pieces to the oven for a few more minutes until golden and dry enough to crumble after cooling. Let the pieces cool and crumble them; reserve all these crumbs for decorating.

   Uses Two cooled sponge layers

8. 8

   Step 8: Mix ¾ cup water, ¾ cup red wine, the separate ¼ cup syrup sugar and 1 tablespoon lemon juice until the sugar dissolves. This syrup is not boiled.

   Uses 3/4 cup water · 3/4 cup red wine (I used St. Chapelle Soft Red) · 1/4 cup sugar · 1 Tbsp lemon juice

9. 9

   Step 9: Place one of the two cooled, trimmed sponge layers upside down on the final serving dish. Keep the second layer for step 12; a soaked layer is difficult to move.

   Uses First trimmed sponge layer

10. 10

    Step 10: Spoon HALF the prepared wine syrup evenly over the first sponge layer. Keep the other half for the second layer.

    Uses First sponge layer on its serving dish · Half the wine syrup for the first layer

11. 11

    Step 11: Let the first soaked layer stand for a few minutes until it has absorbed the syrup.

    Uses First sponge layer soaked with half the syrup

12. 12

    Step 12: Spread some of the ready cream-cheese frosting over the absorbed first layer. Place the second trimmed layer upside down on top, spoon over ALL the remaining half of the wine syrup, and again allow a few minutes for absorption. Frost the top and sides with more of the same ready frosting as needed.

    Uses First syrup-soaked layer · Second trimmed sponge layer · Remaining half of the wine syrup · Prepared Russian cream-cheese frosting, enough to fill the cake and cover its top and sides

13. 13

    Step 13: Sprinkle all the reserved cooled sponge crumbs over the top and sides of the frosted cake. Hold a large knife beside the cake as a guide while sprinkling the sides if helpful. Refrigerate until serving, then cut into about 15–20 slices.

    Uses Assembled, soaked and frosted two-layer cake · Reserved cooled sponge crumbs