Biskvit; Russian Cake Recipe with Russian Cream

How to Make the Russian Sponge Cake Beskvit:

1. Line 2 non-stick cake pans with wax paper and preheat the Oven to 350°F.
2. Separate egg whites from yolks than in a medium bowl, whisk together yolks, sugar and vanilla. Add flour until well blended.
3. 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.
4. 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.
5. Divide the batter evenly among the two, lined cake pans and bake 20-25 minutes until the tops are golden.
6. 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.
7. 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.
8. Mix all of the syrup ingredients together until sugar dissolves.
9. 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.
10. Use a tablespoon to pour half the syrup evenly over the first cake.
11. Wait a few minutes for the cake to pull in the syrup.
12. Frost the top of the first cake layer. Repeat the step with the second layer. Frost the top and sides of the cake.
13. 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!!

Refrigerate cake until ready to serve. It stays yummy in the fridge for days.