Twelve Servings Cake Components: Six large eggs, at room temperature 1 cup sugar, granular 1 cup flour, all-purpose 1/2 teaspoon powdered baking powder Fragrant Components: 1 cup heavy cream for frothing 16 ounces of room-temperature softened cream cheese Three-quarter cup sugar Fillings and Toppings: 3-4 Kiwi 1 lb Berry Strawberries 1 to 1 Half cup of blueberries
Preheate the oven to 350 degrees Fahrenheit. While lining the bottoms of two 9-inch cake pans with parchment paper, do not butter the pans' sides.
In the bowl of an electric mixer, whisk together 6 eggs and 1 cup sugar on high speed for 7 minutes, or until the mixture has multiplied in volume and become airy. Whisk together 1/2 teaspoon baking powder and 1 cup all-purpose flour in a medium basin.
Sift the flour into the whipped eggs in thirds, folding in with a spatula between each addition, until the flour is completely incorporated. If you over-mix, the cake will fail to rise properly.
Transfer the dough to cake tins that have been greased and lined. Aside; set aside. Bake for 22 to 25 minutes at 350 degrees Fahrenheit, or until the top is faintly browned. Once the cakes have cooled on wire stands, remove them from the pans. For frosting, cream together 3/4 cup sugar and 2 packages of cream cheese until creamy, approximately 1 minute.
For frosting, cream together 3/4 cup sugar and 2 packages of cream cheese until creamy, approximately 1 minute. Beat in 1 cup of chilled heavy whipping cream at high speed for three minutes, or until airy. In order to assemble a Biskvit cake: Kiwi and strawberries should be sliced into narrow rings or half circles. Once the cakes have completely cooled, employ a pointed serrated knife to delicately divide each layer in half. The base layer should be placed on a cake support. Apply a scant coating of frosting to coat the item. Cover with strawberries and sliced kiwi.