Biskvit Russian Cake Recipe With Russian Cream

BISKVIT; RUSSIAN CAKE RECIPE WITH RUSSIAN CREAM

Steps:

• 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!!