Biskvit – 3 Ingredient Russian Sponge Cake

• For the cake
• 4 eggs
• 3/4 cup (150 g) white sugar
• 3/4 cup (95 g) flour
• 1 apple
• For topping
• Strawberries, sliced
• 1 oz (28 g) bittersweet chocolate, chopped
• 1 cup (240 ml) sour cream
• 1/4 cup (50 g) sugar

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch (20cm) springform pan with parchment, but do not line or grease the sides.

2. 2

   Beat the eggs with a stand mixer until foamy. Slowly pour in the sugar. Continue beating for 10-15 minutes until the batter is very thick (if you drop it with a spatula, it would fall in thick ribbons that don't disappear right away).

3. 3

   Sift the flour in 3 additions into the batter and fold it in gently with a rubber spatula, folding gently until the flour disappears after each addition.

4. 4

   If desired, chop an apple and add it to the bottom of the cake pan. Then pour your batter into the cake pan over the apples. You can of course skip the apples if you prefer.

5. 5

   Bake for 30-35 minutes until a skewer inserted into the centre comes out clean. Cool completely in the pan. Once cool, run a butter knife around the edges of the pan before releasing the springform. Remove to a plate and enjoy! I prefer combining sour cream with sugar and spreading it over the cake, then topping with strawberries and chocolate chunks. Refrigerate the cake for at least 2 hours before slicing, so the flavours can meld and the cake can soften.