Biskvit is a traditional Russian sponge cake made with whipped egg whites and yolks, baked in two layers, then soaked with a red wine and sugar syrup and frosted with Russian buttercream. The standout feature is the toasted cake crumbles sprinkled over the frosting, which add a crispy texture contrast.
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Line 2 non-stick cake pans with wax paper and preheat the Oven to 350°F.
Separate egg whites from yolks than in a medium bowl, whisk together yolks, sugar and vanilla. Add flour until well blended.
In a large bowl, beat egg whites on high speed until they foam and are about 3-4 times in volume (about 2 1/2 to 3 minutes). Don't beat too long or it will be too stiff and won't blend well.
Use a spatula to gently fold the yolk mixture into the egg whites until well combined. Don't mix too much or you will lose volume. The batter should have a fluffy texture.
Divide the batter evenly among the two, lined cake pans and bake 20-25 minutes until the tops are golden.
As soon as the cake is done, turn the cake out onto a clean surface and peel off the wax paper. This is much easier to do while the cake is still very warm. Let cakes cool to room temperature.
Use a knife to remove rough edges. Break them into small pieces. Place the pieces in the oven for a few more minutes until they are golden. When they cool, they will crumble easily. Reserve these crumbs for sprinkling the cake after it's frosted.
Mix all of the syrup ingredients together until sugar dissolves.
Place the first cake (Up-side-down) on the dish you will be serving it on. Once you put the syrup on, it will be very difficult to move it.
Use a tablespoon to pour half the syrup evenly over the first cake.
Wait a few minutes for the cake to pull in the syrup.
Frost the top of the first cake layer. Repeat the step with the second layer. Frost the top and sides of the cake.
Sprinkle the reserved crumbs all over the cake. It helps to hold a large knife next to the side of the cake as you sprinkle crumbs to keep more of them on the cake. TA DA!!
Store covered at room temperature for 1 day or refrigerate for up to 3 days. Serve chilled or at room temperature; do not freeze once assembled, as the frosting and syrup-soaked cake will not thaw well.
2 non-stick cake pans · medium and large mixing bowls · electric mixer or whisk · spatula for folding
Biskvit relies on whipped egg whites for leavening rather than baking powder, creating a delicate, airy crumb. The cake is typically soaked with syrup after baking, making it moist, and the toasted crumble topping is a distinctive finishing touch.
Yes. Bake the cake layers and let them cool completely, then wrap them tightly and refrigerate or freeze. Assemble with syrup, frosting, and crumbles up to 1 day before serving for best flavor and texture.
Flipping the cake upside-down creates a flat, stable base and makes it easier to absorb the syrup evenly throughout the cake.
A soft or semi-sweet red wine like the St. Chapelle Soft Red used in this recipe works well. Avoid very dry wines, which may make the syrup too acidic.
Beat until foamy and roughly 3-4 times in volume, about 2.5 to 3 minutes on high speed. Do not overbeat, or the whites will be too stiff and won't fold smoothly into the yolk mixture, causing you to lose volume.
