A light and fruity Russian Summer cake recipe from Season 3 of Real Food Real Kitchens.
FOR CAKE LAYERS
1 сup sugar
1 teaspoon baking powder
1 сup sifted flour
vanilla powder (on the knife end)
4 egg yolks
¾ сup sugar
1 and 1/2 cup milk
3 full Tbsp. flour
1 stick butter
1 tsp vanilla extract
*note: you can substitute 4 yolks with 2 eggs, but 4 yolks look brighter.
FOR STRAWBERRY (or raspberry) CREAM
1 сup of finely chopped berries
½ сup sugar
1 egg white
Preheat the oven to 265 - 275°F.
Make sponge cake.
Make custard cream.
Cut your sponge cake into 2 layers, arrange custard cream on the bottom layer, top it with upper layer.
Make cream from strawberries (or raspberries).
Arrange it on top of upper layer and on the sides (optional).
FOR SPONGE CAKE
In a large mixing bowl whip the egg whites with baking powder until they form stiff peaks.
Slowly add sugar.
Mix until it looks like cake batter.
Pour the cake batter into a prepared cake pan.
Bake the cake on the center rack for 1 hour but check regularly, until it's golden brown and a toothpick inserted into the center comes out clean.
Let it cool a little before you take it out of the cake pan.
Mix yolks with sugar using wooden spoon to make sugar dissolves a little.
Slowly warm milk (little by little) in a pot. Add a little to yolks and sugar mixture so sugar dissolves mixing all the time.
When yolk and sugar mixture is liquid, pour it into remaining warm milk and continue to mix it in the pot (I use wooden spoon), until it gets thick.
Then add butter, mix it in, take off the stove and add vanilla.
STRAWBERRY (or raspberry) CREAM:
Mix all ingredients until it forms stiff peaks.