2.06.2013

Lekach or Biskvit (Бисквит)

My parents have jointly been perfecting the old favorite, lekach cake.  The funny part about it, that even though everyone and their neighbor referred to this cake as lekach (and some as yellow bread, you know who you are) it's everything but!  In fact, this is a recipe for a close cousin on the angel cake, but a richer, yellower, prettier cousin. My mom refers to it as biskvit.

It's a base for a lot of cakes, but the best method of consumption is naked; in its original form.  It's light and fragrant, and low on gluten.

She volunteered this recipe, so I caution that technique and order are as important as the ingredients.  One omission, temp difference, jog across the kitchen while the cake is in the oven, and you will not reach the perfection she has many times over.  Proceed with caution, you'll thank me her later.

6 eggs (separated); room temperature
6 leveled tbsp sugar
6 leveled tbsp flour
1 tsp vanilla sugar
1 tsp butter + 1 tsp flour for the pan

Preheat the oven to 350F.

In a small dish whip yolks with a hand mixer with 3 tbsp of sugar, until they triple in volume. Set aside.

In a separate dish, whip the egg whites with a clean hand mixer until soft peaks are starting to form.  Slowly start adding the remaining sugar & vanilla sugar as you whip into stiff peaks.

Combine in the yolk mixture, into the egg white mixture slowly folding in with a silicone spatula.  Do not over mix! This does NOT have to be a uniform color.  Sift the flour, slowly, over the bowl in small amounts as you SLOWLY incorporate by folding with your spatula. Again, do not over mix!

Transfer the mix into a buttered and floured aluminum bundt pan.  Place into the preheated oven and bake for 45 minutes.  Do not open the oven during this time or the cake will settle.  At that point, an inserted toothpick should come out clean.  Cool, upside down on a board.  Remove from the pan only when the cake has fully cooled.

Don't forget a glass of ice cold milk!

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