A Polish-Inspired Cake

Of course, this cake is inspired by my babcia. Ever since I was a little girl, she’s been baking biszkopt cakes—simple, airy sponge cakes that were always on the table for family gatherings. Most often, she would make a classic vanilla biszkopt, sometimes topped with fresh fruit and whipped cream, and other times served plain, letting the soft, delicate crumb shine on its own.

Those cakes are such a sweet part of my childhood memories, and they’ve always felt so distinctly Polish. So when I set out to create my own version, I thought—why not infuse a little twist? Something floral, light, and just a touch unexpected. That’s how this Lavender Biszkopt Cake was born, paired with a blueberry mascarpone frosting that’s fruity, tangy, and irresistibly creamy.

This cake has all the qualities of my babcia’s traditional biszkopt—soft, airy, and light as a cloud—but with a modern touch. The lavender adds a gentle floral note, while the mascarpone and blueberry compote bring in richness and brightness. It’s a cake that feels both nostalgic and new, comforting yet celebratory.

Because if there’s one thing I’ve learned from my babcia, it’s that cake doesn’t need a reason—but it certainly makes Mondays (and every day) a whole lot sweeter.

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Ingredients

For the biszkopt cake:

• 8 eggs
• 1 cup sugar
• 1 cup flour
• 1/3 cup potato starch
• 1 tbsp culinary lavender
• 1/2 cup fresh or frozen blueberries
• Pinch of salt

For the lavender soak:

• 1/2 cup cooled lavender tea
• 2 tbsp sugar
• 1 tsp lemon juice

For the blueberry compote:

• 1 cup blueberries (fresh or frozen)
• 3 tbsp sugar
• 3 tbsp cornstarch

For the mascarpone frosting:

• 250 g mascarpone cheese
• 3 tbsp powdered sugar
• 1/2 tsp vanilla extract

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Method

1. Preheat & prepare
   • Heat oven to 340°F (170°C).
   • Line your cake pan with parchment.
2. Make the sponge
   • Separate the eggs.
   • Sift flour and potato starch together.
   • Whip egg whites with a pinch of salt until fluffy (start low speed, then increase).
   • Gradually add sugar while whisking until dissolved.
   • Lower the speed and mix in egg yolks.
   • Gently fold in the flour mixture, lavender, and blueberries.
   • Pour into the pan and bake ~35 minutes, or until a toothpick comes out clean.
   • Let cool for 20–25 minutes.
3. Blueberry compote
   • In a saucepan, simmer blueberries, sugar, and cornstarch for ~5 minutes, until thickened.
   • Let cool 10–15 minutes.
4. Mascarpone frosting
   • Whip mascarpone, powdered sugar, and vanilla until light and fluffy (3–4 minutes).
5. Lavender soak
   • Mix cooled lavender tea, sugar, and lemon juice.
   • Brush gently over each cake layer so it absorbs.
6. Assemble
   • Frost each cake layer with mascarpone cream.
   • Spoon over blueberry compote.
   • Stack and finish with extra frosting + berries on top if you like!

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