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
Scale
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.
