This is a recipe that my coworker shared with me. I was so excited to try it at home, and it was everything that I thought it would be. Absolutely delicious! And it has no flour. The frosting is quite simple, but perfectly compliments the nutty texture of the sponge cake.
Biskvit (sponge cake)
9 eggs, separate egg whites from egg yolks
¾ cup granulated white sugar
2 cups walnuts
1 can of cooked condensed milk
2 sticks of butter, softened at room temperature
3 teaspoons of lemon juice, freshly squeezed
1. Preheat oven to 375 degrees F.
2. Beat 9 egg yolks and ¾ cup of sugar for 4 minutes and transfer to a large mixing bowl.
3. Beat 9 egg whites on high speed for 4 min until white stiff peaks form.
4. Place 2 cups of walnuts into food processor and pulse for 1 minute until walnuts turn into a fine consistency
(see picture for example).
5. Set up the bowls with the egg whites, ground walnut, and egg yolk and sugar mix. Add one heaping scoop of
egg whites and ground walnuts to the egg yolk mixture and fold in until well incorporated with a spatula.
6. Repeat process until all the egg whites and ground walnuts are mixed into the egg yolk mixture.
7. Poor into greased and floured spring form pan and bake in preheated oven for 35-40 minutes.
Using standing mixer combine 1 can of cooked condensed milk and 2 sticks of butter at room temperature and
mix on high for 10 minutes, then add 3 teaspoons of lemon juice and give it a quick stir to incorporate lemon
Once the cake has cooled to room temperature, mix the butter with condensed milk as indicated above, take
one half of the sponge cake and spread ⅓ of the frosting over the top, cover with the 2nd sponge cake and
spread the rest of the frosting on top and around the cake. I decorated the cake with fresh raspberries and
toasted walnuts. Leave in the refrigerator for at least 12 hours so the frosting has time to set.