If you’ve ever dreamed of biting into a cake that feels like a warm hug from a close friend, the Russian Cake with Biskvit and Russian Cream Recipe is here to turn that dream into reality. This classic dessert combines the light, fluffy texture of a homemade biskvit sponge with the decadently smooth and rich Russian cream, delivering layers of flavor that melt in your mouth. It’s a perfect balance of subtle sweetness, delicate fluffiness, and a hint of citrus to brighten every bite—a celebration of tradition, texture, and taste in every slice.
Ingredients You’ll Need
The beauty of this Russian Cake with Biskvit and Russian Cream Recipe lies in its straightforward yet essential ingredients. Each one plays a special role, working harmoniously to deliver that perfect sponge and luscious cream that define this dessert.
- 1 1/4 cup flour: Provides the foundation for a tender, spongy biskvit that holds beautifully.
- 10 eggs: The secret to a light, airy structure and rich flavor in the sponge.
- 1 cup sugar: Sweetens the biskvit just right, balancing the other flavors.
- 1 tsp vanilla extract: Adds a warm, fragrant note enhancing the cake’s overall taste.
- 3/4 cup water: Keeps the biskvit moist and delicate.
- 3/4 cup red wine (I used St. Chapelle Soft Red): Introduces subtle complexity and a hint of fruity depth.
- 1/4 cup sugar: Sweetens the Russian cream to a perfectly smooth consistency.
- 1 Tbsp lemon juice: A splash of brightness that cuts through the richness of the cream.
How to Make Russian Cake with Biskvit and Russian Cream Recipe
Step 1: Preparing the Biskvit Sponge
Begin by warming your eggs at room temperature to ensure they whip up beautifully. In a large bowl, beat the eggs with 1 cup of sugar until they turn pale and fluffy, almost tripling in volume. This step is crucial for creating that signature lightness in the biskvit. Gently fold in the sifted flour to maintain the airy texture, being careful not to overmix. Slowly add the water and red wine, which will tenderize the batter and add subtle flavor notes.
Step 2: Baking the Sponge Layers
Preheat your oven to 350°F (175°C). Pour the batter into a greased and floured baking pan, spreading it evenly. Bake for about 20 minutes, or until a toothpick inserted comes out clean. Once baked, let the sponge cool completely on a wire rack; this prevents sogginess and helps the layers stay firm enough for assembly.
Step 3: Making the Russian Cream
While the sponge is baking, prepare the Russian cream by combining the 1/4 cup sugar and lemon juice, then slowly incorporating this mixture into your choice of heavy cream or a custard base, depending on traditional preference. Whip the cream until it holds soft peaks—a silky, luscious texture that will elevate the cake to new heights.
Step 4: Assembling the Cake
Slice the cooled biskvit horizontally to create thin layers. Spread a generous amount of the Russian cream between each layer, ensuring even coverage. Stack the layers carefully to maintain stability. For the finishing touch, coat the entire cake in the remaining Russian cream, smoothing it elegantly or creating textured patterns with a spatula.
How to Serve Russian Cake with Biskvit and Russian Cream Recipe
Garnishes
The best garnishes for this cake are fresh and simple, complementing rather than overpowering its delicate flavors. Consider sprinkling toasted almonds or finely grated dark chocolate on top, or adding a few fresh raspberries or rose petals for a pop of color and a hint of tartness.
Side Dishes
This cake pairs beautifully with a light cup of black tea or a milky coffee. If you want to serve something alongside it, fresh fruit salad or a scoop of vanilla ice cream can add an extra creamy or fruity contrast that harmonizes wonderfully with the cake’s texture.
Creative Ways to Present
For a playful take, serve individual mini cakes layered in clear glass jars to showcase each beautiful stratum of biskvit and cream. Another idea is dusting the top with edible gold flakes for a festive occasion—it turns every slice into a little celebration on a plate!
Make Ahead and Storage
Storing Leftovers
To keep your Russian Cake with Biskvit and Russian Cream Recipe fresh, cover it tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay moist and delicious for up to three days without losing its soft, creamy texture.
Freezing
If you’d like to freeze the cake, slice it into portions first, wrap each piece individually in plastic wrap, and then place them in a freezer-safe bag. The cake can be frozen for up to one month, providing a convenient way to enjoy this delightful dessert later with minimal effort.
Reheating
Since this cake is best served chilled, reheating is not recommended, but if you want to take the chill off slightly, let the slices sit at room temperature for about 20 minutes before serving to soften the cream and enhance the flavors.
FAQs
Can I use a different type of wine in the Russian Cake with Biskvit and Russian Cream Recipe?
Absolutely! While red wine adds a lovely richness, you can experiment with white wine or even grape juice if you prefer a non-alcoholic version. Just keep in mind the flavor profile will vary slightly.
What if I don’t have 10 eggs; can I reduce the number?
The eggs are essential for the texture of the biskvit. Reducing them too much will affect the sponge’s rise and fluffiness. If you need a smaller cake, consider scaling down all ingredients proportionally to maintain balance.
Is there a substitute for lemon juice in the cream?
Yes, a little white vinegar or orange juice can also provide acidity that balances the cream’s sweetness. Lemon juice brings the freshest flavor, but these alternatives work in a pinch.
Can I make the cake vegan or dairy-free?
It’s challenging without changing the classic texture and taste, but using plant-based egg replacers and coconut or almond cream can be tried. However, results will differ from the traditional Russian Cake with Biskvit and Russian Cream Recipe.
How long does it take to make this cake from start to finish?
It generally takes about an hour including preparation and baking time. Cooling and assembly may add some extra time, but the delicious payoff is more than worth the effort.
Final Thoughts
If you’re craving a dessert that’s both elegant and comforting, the Russian Cake with Biskvit and Russian Cream Recipe is a must-try. Its enchanting combination of textures and flavors will make you want to bake it again and again, sharing a little slice of Russian tradition with everyone you love.
Print
Russian Cake with Biskvit and Russian Cream Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 15 to 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: Russian
Description
Biskvit is a classic Russian sponge cake characterized by its light, airy texture and delicate flavor, made with eggs, sugar, and flour. This version incorporates a unique touch of red wine and lemon juice to enhance the cake layers, paired with a traditional Russian cream, resulting in a moist, flavorful dessert perfect for special occasions.
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup sugar
- 1/4 cup sugar (for syrup)
Wet Ingredients
- 10 large eggs
- 1 tsp vanilla extract
- 3/4 cup water
- 3/4 cup red wine (St. Chapelle Soft Red or similar)
- 1 Tbsp lemon juice
Instructions
- Prepare the Batter. Separate the eggs into yolks and whites. Beat the egg whites until stiff peaks form. In another bowl, whisk together the egg yolks, sugar, and vanilla extract until pale and creamy. Gently fold the egg whites into the yolk mixture, then sift and fold in the flour carefully to maintain the airy texture.
- Bake the Cake Layers. Preheat the oven to 350°F (175°C). Pour the batter into a greased and floured baking pan. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.
- Make the Red Wine Syrup. In a small saucepan, combine water, red wine, sugar, and lemon juice. Bring the mixture to a boil, then reduce the heat and simmer until slightly thickened, about 5 minutes. Let it cool.
- Assemble the Cake. Split the cooled cake horizontally into layers. Brush each layer generously with the red wine syrup to add moisture and flavor. Spread the traditional Russian cream between the layers and on the outside of the cake.
- Chill and Serve. Refrigerate the assembled cake for at least 3 hours or overnight to allow flavors to meld and the cream to set. Slice and serve chilled.
Notes
- Be careful when folding the flour and egg whites to keep the batter light and airy.
- The red wine syrup adds a unique depth and moistness to the cake; feel free to adjust the sugar according to your taste.
- Use a serrated knife to split the cake layers evenly.
- Ensure the cake is completely cool before slicing and assembling to prevent the cream from melting.
- For the Russian cream, a classic mix of sour cream, condensed milk, or buttercream can be used depending on availability and preference.
