As the holidays are approaching I wanted to share one of my favorite cakes to bake because it's always a crowd pleaser and doesn't take too long to bake. I started baking over 10 years ago and this is the first cake I mastered how to make. I have been baking variations of this cake for years but I wanted to share the basics of how to bake this cake. I will do my best explaining the process because I am not a culinary expert or food blogger just someone that loves baking & cooking. I don't measure all my ingredients while I am baking but I do follow the exact recipe for the actual sponge cake. The base of the cake is a traditional Ukrainian (biskvit) sponge cake. It is light and airy and not too sweet! If you ask my family they will tell you this is their favorite cake I bake. I hope this will convince you to try the recipe and let me know in the comments how you like it. My husband doesn't have a sweet tooth but he loves this cake. Here are some of my tips to always having the cake turn out delicious. First, always sift your flour and mix it in with a spatula. This will allow you to have control mixing the batter, the key is not to over mix the cake. So the cake turns out lite and fluffy, not dense. Also I recommend the eggs and sugar to beat for at least 8-10 minutes, it will rise in size and turn a very light white/yellowish color then you can start folding in your flour.
I promise this cake is simple to make, trust me I have baked some of the fanciest and tedious dessert and this is not one of them. It is really hard to mess up this cake if you follow my tips. So here's to the fun part, the cake recipe. Happy baking...
For the cake:
6 eggs (room temperature, very important).
1 cup sugar
1 cup all purpose flour, sifted.
Preheat your oven to 350, line 1 cake pan with non-stick wax paper or foil. Make sure to spray with non-stick cooking spray so the cake doesn't stick to cake pan.
Add your eggs and sugar to your mixer and start beating on high for 8-10 minutes. I let my kitchen aid do all the work. Then gently fold in your sifted flour.
Bake the cake for 20-25 minutes, check on it before removing from the oven with a toothpick. If it comes out clean then your cake is ready. The top will be golden brown. Remove from oven and let the cake rest before pulling off the wax paper or foil.
Let the cake cool, while you prepare all the other ingredients and make the frosting.
Coffee Espresso Syrup:
1/2 cup strong coffee mixed in with 5 teaspoons of sugar, set aside.
Cream Cheese Frosting Recipe:
3 packages of cream cheese, any brand.
1.5 cups sugar
2 teaspoons vanilla extract
1.5 cup heavy whipping cream
1/3 cup powered sugar
1/2 can of sweetened condensed milk
1 Cup Toasted nuts; I have used hazelnuts, almonds or walnuts.
Berries; frozen or fresh. My favorites are strawberries, raspberries and blueberries.
Clean and completely dry your mixing bowl, this is very important. Put your bowl in the freezer for about 5 minutes, your bowl must be cold. Whisk together 1.5 cup whipping cream with 1/3 cup powered sugar until stiff peaks form about 2 minutes. Remove your whipping cream and put into the refrigerator. Now add the rest of your frosting ingredients into the same mixing bowl and mix everything together for about 5-7 minutes. Remove the whipping cream and add to the cream cheese frosting and beat for another 5 minutes, scrapping the bottom of your bowl and get all the frosting mixed through.
Cut your cake in half, put the bottom half on serving cake plate. I like to line my serving cake plate with foil around and then remove so I have a clean looking cake. Put your first layer of cake and gently drizzle with a teaspoon of coffee syrup. Layer your berries (save a few for your top, to decorate). Then drizzle your condensed milk and top with the nuts. Finally layer your frosting and cover with the other half of the sponge cake (biskvit).
Frost your entire cake using all the frosting and put in the refrigerator. The cake needs to set for at least 30 minutes before decorating and completely finishing. And that's it friends, very simple. I hope my recipe makes sense and please leave me a comment below if you have any questions, or any other recipes you might want me to share.
Above are some of my favorite cake platters and baking tools. Y'all if you like to bake and cook I highly recommend investing in a Kitchen Aid. I have had mine for almost 10 years and it still going strong. It is a time savor and allows me to bake delicious cakes without having to do all the labor. It's a win win!