Nevsky Biscuit

The Nevsky Biscuit is a classic Russian dessert, believed to have originated in the St. Petersburg region. Named after the famous Nevsky Avenue, this biscuit has become a beloved treat in households across Russia. Its delicate layers and lightly sweetened flavor reflect the elegance of St. Petersburg's esteemed past. Traditionally served during special occasions, the biscuit embodies the blend of European pastry techniques and Russian culinary traditions.

History of Nevsky Biscuit

The history of the Nevsky Biscuit can be traced back to the 19th century, during the reign of Tsar Nicholas I. The influence of French chefs at the Russian court introduced new and sophisticated desserts to Russian cuisine, leading to the invention of unique confections like the Nevsky Biscuit. Over the years, the biscuit has evolved, with families passing down their own variations of the recipe through generations. This dessert is often enjoyed with a cup of tea, highlighting the deep-rooted tea culture in Russian society.

Ingredients

• All-purpose flour
• Granulated sugar
• Unsalted butter
• Eggs
• Vanilla extract
• Baking powder
• Milk
• Salt
• Powdered sugar (for dusting)
• Heavy whipping cream
• Raspberry or strawberry jam

Ingredient Measurements

• 2 cups of all-purpose flour
• 1 cup of granulated sugar
• 1/2 cup of unsalted butter, softened
• 3 eggs
• 1 teaspoon of vanilla extract
• 1 teaspoon of baking powder
• 1/4 cup of milk
• 1/4 teaspoon of salt
• Powdered sugar for dusting
• 1 cup of heavy whipping cream
• 1/2 cup of raspberry or strawberry jam

Preparation

To prepare the Nevsky Biscuit, start by gathering all your ingredients. It is essential to measure out each ingredient accurately for the best results. Preheat your oven to 350°F (175°C) and line two 9-inch round cake pans with parchment paper, greasing the sides lightly with butter.

Step-by-Step Preparation

1. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. This should take about 3 to 4 minutes using a hand mixer.
2. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, sift together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, alternating with milk. Start and end with the dry ingredients, mixing until just combined.
5. Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Use a cooking timer to help manage this step effectively.
7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Assembling the Nevsky Biscuit

1. Once the cake layers have cooled, whip the heavy whipping cream until soft peaks form. Add a tablespoon of sugar to sweeten if desired.
2. Place one cake layer on a serving plate. Spread a generous layer of jam over the top.
3. Spread a layer of whipped cream over the jam.
4. Top with the second cake layer and repeat the layering of jam and whipped cream.
5. Dust the top layer with powdered sugar for a classic finish.

How to Enjoy

The Nevsky Biscuit is best served fresh, ideally the same day it is prepared. To enjoy its full flavor, pair the biscuit with a cup of black or green tea. The lightness of the cake layers, combined with the rich cream and sweet jam, creates a perfect balance of flavors. It's a wonderful dessert for afternoon tea parties, family gatherings, or any celebration. Store any leftovers in the refrigerator, but it is recommended to consume the biscuit within 2-3 days for optimal taste.