Fragrant apricots shine in a deliciously light sponge cake and whipped cream lemon frosting gives a refreshing touch. Your family and friends will enjoy this simply delicious cake.
***You can make the sponge cake layers several days in advance, cover with plastic and refrigerate them.
Ingredients and step by step instructions with pictures for the sponge cake – biskvit you can find HERE:
Whipped Cream Frosting:
1 Pint Heavy Whipping Cream
1 lb. Sour cream
1 cup powdered sugar
1 tsp. fresh lemon juice
1 Tbsp. Vanilla
2 cans -15oz of apricot halves in light syrup
Directions for Apricot Sauce:
Take all apricots from one can (for cake decoration). Combine one can of apricots with syrup and syrup from other can into the blender and puree. Set aside.
Directions for Whipped Cream frosting/ filling:
Combine heavy whipping cream, powdered sugar and vanilla in mixing bowl.
Whip the cream on medium-high speed until it will start thickening (half way); add lemon juice and sour cream; whip until firm peaks appear.
Assembling the cake:
Cut each sponge cake in half horizontally. (total you’ll have 4 layers).
Cut out brown skin of the side of cakes and toast them in oven until golden.
Let cool completely; pulse couple times in food processor to get nice crumbs. Set aside for decorating the cake after it’s frosted.
Set aside about 1.5 cups of frosting for decoration.
Place one cake layer on a flat serving dish spread about 5 Tablespoon of apricot sauce.
Next spread 1/6 of the frosting (about 1- 1.5 cup) on top of the sauce.
Then place another cake layer on top of the frosting. Repeat this process until you finish the layers. For rest of the frosting apply to the top and sides of the cake.
Decorate top with apricot halves we saved earlier.
Sprinkle sides and slightly the top of the cake with crumbs that we prepared earlier.
Fill a piping bag with the frosting we saved earlier and top it with a larger star tip.
Pipe rosettes all around the top edge of the cake; as shown.
I just made a cake with biskvit, peaches and cream this past sunday))
Your cake looks amazing!
Thanks Marina 🙂
peaches sound good too..yum!!
Yum, yum! I’ll be making this cake this weekend 🙂
Thank you for the recipe!
You are welcome Oksana 😉
Enjoy… Your family will love it!
This is heavenly!!!! I m making it this weekend….love apricots.
Thank you Nadia… Me too, love love apricots.. Enjoy!!!
Does it have to be lite?
Nadia, no it doesn’t… Regular will be great 🙂
I can imagine that with appricots and whipped cream this cake really tastes lovely. it also looks great!
Thanks Medeja…it’s tastes very delicious… Refreshing!!!
Inessa, this cake looks delicious, I will have to make it :).
Thanks Natasha. You’ll love it… It’s so refreshing 🙂
Love apricots, yummy!!! This cake is on my cakes to try list:)))
Thanks Lea 😉
Defiantly give it a try!
That cake looks amazing!
Lovely work, Inessa! Would you be happy to link it in to the current Food on Friday which is creating a collection of recipes using apricots or nectarines? This is the link . I do hope to see you there. There are already quite a lot of links for you to check out. Cheers
I see now that the link didn’t come through – my blog is called carole’s chatter. Cheers
Hi Inessa! Your cake looks great, so I tried making it myself. The biskvit turned out excellent, but the frosting didn’t. I bake alot, so I usually don’t have problems converting cup, lb, pint into grams and milliliters (what we normally use here), but this time I don’t know what happened. Do you think you can tell me the ingredients for the frosting and for the sauce in gr and ml? Really really wanna try it again! Thank you! 🙂
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Thanks for sharing your thoughts on Best Russian biskbit sponge apricot cake.
Just made this for my Russian New Year’s Eve party. I’m hoping it will take my fiance back to his days as a child in Russia 🙂 Haven’t cut into it yet but I tasted some of the excess cake with the filling and it was delicious! I also added a little lemon zest on top of the cake. Here’s a link to the picture of it. Thanks for a great recipe.