Ukrainian Spring Cake Vesniany Torte

Recipe by Olha7397




  • Preheat the oven to 350°F.
  • Butter and flour two 9-inch round cake pans.
  • MAKE THE CAKE: Sift the flour with the baking powder and set aside.
  • In a large bowl, beat the egg whites with an electric mixer until frothy; gradually add the sugar and beat until stiff and meringuelike.
  • In a small bowl, beat the yolks until frothy; fold the yolks and flour into the egg whites just until incorporated.
  • Divide the batter evenly between the pans.
  • Bake for 30 minutes or until the centers spring bake when touched.
  • Cool in the pans on a wire rack (centres of the cakes may sink slightly).
  • TO PREPARE THE CUSTARD FILLING, in a small nonreactive saucepan, mix the egg yolks, butter, cornstarch, half and half, and sugar.
  • Cook, stirring, over medium heat until the mixture is smooth and thick.
  • Remove from the heat, cover, and COOL.
  • Stir in the vanilla.
  • TO ASSEMBLE THE CAKE, cut the layers horizontally, making 4 layers in all.
  • Place the bottom layer on a cake plate and spread with half the custard.
  • Top with the next layer.
  • Spread with the jam.
  • Reserve a few of the nicest strawberries for garnish on top of the cake, then slice the remainder and arrange on top of the jam layer.
  • Top with a third layer of cake.
  • Spread with the remaining custard.
  • Top with the remaining layer of cake.
  • No more than 1 hour before serving, make the topping.
  • Whip the cream and flavour with the confectioners' sugar and vanilla.
  • Pile whipped cream on top of the cake and garnish with the reserved berries.
  • Makes about 16 servings.