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Kharkiv biscuit cake: photo of the dish
Illustrative photo: UeArtemis — CC BY-SA 4.0, Wikimedia Commons
Desserts

Kharkiv biscuit cake

The Kharkiv biscuit is a cake of Soviet origin linked to the city of Kharkiv, made of layers of soft sponge filled with powidl, a plum jam. It is enjoyed as a festive dessert or with tea.

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Ingredients

Ingredients

Crème

Spices & seasoning

Optional extras

Instructions

  1. Preheat the oven to 180 °C and butter a 22 cm round tin lined with baking paper.
  2. Whisk the eggs with the sugar for 5 minutes until pale and foamy.
  3. Gently fold in the sifted flour with the baking powder, then pour the batter into the tin.
  4. Bake for 25 minutes, check with a knife tip, then let it cool completely.
  5. Whip the cream with the icing sugar and vanilla until a firm chantilly forms.
  6. Cut the sponge into three discs, spread the powidl on the first, and the crème fraîche mixed with the butter on the second.
  7. Stack the discs, cover the top and sides with chantilly, sprinkle with chopped walnuts and serve chilled.

Variations and tips

Chocolate version. Add 30 g of cocoa to the flour for a brown sponge.

With what you can find here. Replace the powidl with plum or damson jam.

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Original Ecomely recipe.