Ukrainian Spring Cake Vesniany Torte
Celebrate the arrival of spring with the exquisite Ukrainian Spring Cake, also known as Vesniany Torte—a light, airy dessert that perfectly captures the essence of the season. This delightful treat features tender sponge cake layers, delicately sweetened with granulated sugar and infused with vanilla for a comforting aroma. The cake is generously adorned with a tangy, creamy sour cream frosting, brightened by the zest of fresh lemon, and finished with a medley of vibrant strawberries, juicy blueberries, and crunchy walnuts. Ideal for any spring gathering or special occasion, this colorful cake not only pleases the palate but adds a stunning centerpiece to your table. Quick to prepare in under an hour and chilled to perfection, Vesniany Torte is a must-try for fans of Ukrainian desserts and show-stopping seasonal treats.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 180 grams granulated sugar
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 400 grams sour cream
- 150 grams powdered sugar
- 1 tablespoon lemon zest
- 200 grams strawberries (sliced)
- 150 grams blueberries
- 100 grams chopped walnuts
- 10 grams melted butter (for greasing)
Instructions
Preheat the oven to 175°C (350°F). Grease and line two 9-inch (23 cm) round cake pans with parchment paper.
Separate the egg whites and yolks into two large bowls. Beat the egg whites with a hand mixer on medium-high speed until soft peaks form.
Gradually add half the granulated sugar to the egg whites while beating. Continue until stiff peaks form, then set aside.
In the bowl with the yolks, add the remaining granulated sugar and vanilla extract. Beat until the mixture is pale and creamy.
Sift the flour and baking powder together. Gradually fold the flour mixture into the egg yolks using a spatula, alternating with the whipped egg whites. Gently fold until fully combined, ensuring not to deflate the batter.
Divide the batter evenly between the prepared cake pans. Smooth the surface with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting by combining the sour cream, powdered sugar, and lemon zest in a bowl. Whisk until smooth and creamy.
Once the cakes are cooled, level the tops with a serrated knife, if necessary, to ensure even layers.
Place the first cake layer on a serving plate. Spread an even layer of frosting on top, followed by a scattering of sliced strawberries, blueberries, and chopped walnuts.
Place the second cake layer on top. Spread the remaining frosting over the top and sides of the cake.
Decorate the top with additional berries and walnuts for a vibrant spring-inspired finish.
Refrigerate the cake for at least 1 hour before serving to let the flavors meld and the frosting set.
Slice and serve chilled. Enjoy your Ukrainian Spring Cake: Vesniany Torte!
Nutrition Facts
Calories |
3545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.5 g | 242% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1338 mg | 446% | |
| Sodium | 1143 mg | 50% | |
| Total Carbohydrate | 416.8 g | 152% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 233.7 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 844 mg | 65% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1381 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
