What ingredients are typically used to make a Biskvit Russian Cake?

A classic Biskvit Russian Cake is made from simple ingredients including eggs, sugar, flour, and sometimes a small amount of baking powder or cornstarch to lighten the batter. The cake layers are usually light and airy, resembling a sponge cake. For the filling and frosting, traditional recipes often use a combination of sour cream, sweetened condensed milk, or buttercream, sometimes with added nuts or cocoa powder for flavor. These basic components create the characteristic soft texture and balanced sweetness of the Biskvit cake.

How do you achieve the light and fluffy texture in a Biskvit Russian Cake?

The light and fluffy texture of a Biskvit cake is mainly achieved by properly whipping the eggs and sugar. The eggs should be beaten until the mixture is pale and thick, which incorporates air and helps the cake rise without heavy leavening agents. Gently folding in the sifted flour without deflating the egg mixture is essential. Baking at the correct temperature (usually around 160–170°C or 320–340°F) ensures the cake sets without drying out. This method produces the tender crumb that Biskvit cakes are known for.

Can I make Biskvit Russian Cake gluten-free?

Yes, you can make a gluten-free Biskvit Russian Cake by substituting all-purpose flour with gluten-free flour blends designed for baking. Almond flour or a mix of rice flour and potato starch can also work, but it may slightly change the texture. Because gluten-free flours behave differently, be sure to add a binding agent like xanthan gum if your blend doesn’t include it. Adjusting the baking time and carefully folding the ingredients will help maintain the cake’s characteristic lightness.

How should I store Biskvit Russian Cake to keep it fresh?

Biskvit Russian Cake is best stored in the refrigerator because it often contains dairy-based fillings like sour cream or buttercream. Wrap the cake tightly in plastic wrap or store it in an airtight cake container to prevent it from drying out or absorbing fridge odors. It will stay fresh for up to 3-4 days. For longer storage, you can freeze the cake layers (unfrosted) in airtight packaging and thaw them at room temperature before assembly.

What are some common variations of the Biskvit Russian Cake?

Common variations of Biskvit Russian Cake include adding cocoa powder to the batter for a chocolate flavor or incorporating chopped nuts like walnuts or hazelnuts into the layers. Some recipes substitute sour cream for sweetened condensed milk in the filling for a tangier taste. Fruit preserves or fresh berries can also be layered with the cream for added freshness. These variations allow for personalization while maintaining the cake’s soft and airy qualities.

Biskvit Russian Cake Recipe with Classic Cream Filling

Name: Biskvit Russian Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Russian
Ingredients: – 1 1/4 cups all-purpose flour; – 10 eggs; – 1 cup sugar; – 1 teaspoon vanilla; – 3/4 cup water; – 3/4 cup red wine; – 1/4 cup sugar; – 1 tablespoon lemon juice

Description

🍰 Biskvit Russian Cake offers a moist and fluffy sponge paired with rich red wine syrup and traditional Russian buttercream.
🍷 Its layered texture and flavorful syrup make it a delightful homemade dessert perfect for special occasions or everyday indulgence.

Ingredients

– 1 1/4 cups all-purpose flour

– 10 eggs

– 1 cup sugar

– 1 teaspoon vanilla

– 3/4 cup water

– 3/4 cup red wine

– 1/4 cup sugar

– 1 tablespoon lemon juice

Instructions

1-Preheat your oven: Preheat your oven to 350°F and prepare two pans, as this recipe makes two layers.

2-Beat the egg whites: Beat the egg whites until they are foamy but not overbeaten, then gently fold them into the yolk mixture that’s combined with the sugar, vanilla, and flour.

3-Divide and bake: Divide the batter evenly between the two pans and bake for 20-25 minutes until the cakes turn golden. Once baked, let them cool slightly, trim the edges, and save those pieces to toast into crumbs for garnish.

4-Prepare the syrup: Prepare the syrup by mixing 3/4 cup water, 3/4 cup red wine, 1/4 cup sugar, and 1 tablespoon lemon juice until the sugar dissolves completely.

5-Soak cake layers: Soak each cooled cake layer in this syrup to add moisture and flavor.

6-Frost and garnish: Finish by frosting with Russian buttercream and sprinkling the toasted crumbs on the sides and top for a nice touch.

Notes

🍳 Gently fold the batter to keep it light and fluffy.
🔥 Remove parchment from warm cakes to avoid sticking.
🥄 Save trimmed edges and toast as crumbs for decorative garnishing.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking and assembling
Cuisine: Russian

Nutrition

Serving Size: 1 slice
Calories: 340 kcal
Sugar: 28 g
Sodium: 120 mg
Fat: 18 g
Saturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 32 g
Protein: 6 g
Cholesterol: 140 mg

Keywords: Biskvit cake, Russian cake, Red wine syrup cake, Classic buttercream dessert