The name of the cake “Royal” has nothing to do with any monarchs who have ever reigned. It was given to him because of its taste: tender, perfectly baked dough, a combination of the sweetness of the cakes, the slight acidity of apricot jam, a nutty note in the cream, a slight hint of lemon. The cake instantly melts in your mouth, making you want to try another piece! This is the case when everyone will like the dessert: it is not cloying, soft, perfectly soaked. And it fully lives up to its name “King Cake”. Cooking time will take about two hours. Refers to shortbread baked goods.

Ingredients

Ingredients for shortbread:

1. 3 yolks.
2. 300 grams of butter margarine (butter is optimal).
3. 150 grams sugar (use brown if possible).
4. A pinch of salt.
5. A teaspoon of vanilla extract (or one package of vanilla).
6. 450 grams of flour.

For the cream, take the following products:

1. One large lemon.
2. 200 grams of roasted walnuts.
3. 3 squirrels.
4. A quarter glass of sugar.
5. 300 grams of apricot jam.

Cooking process

Kneading dough and baking cakes:

1. Pre-chill the eggs for at least two to three hours.
2. On the contrary, remove the butter from the refrigerator, cut into cubes, transfer to a deep container and leave to soften.
3. Beat butter and sugar until the mixture becomes airy and fluffy. Without ceasing to beat, add the yolks, one at a time, previously separated from the whites. Each subsequent yolk is added to the dough only when the previous one is completely combined with the base.
4. Form the dry part of the dough: sift the flour, add vanilla, salt, mix everything with a spoon.
5. Combine both parts: dry and liquid. Add the flour into the butter gradually, literally a few spoons at a time. The end result should be a dough that looks more like coarse crumbs.
6. Pour them onto a floured board, gather them into a ball with your hands, and knead the dough.
7. Place it in a deep bowl, greased with oil, and refrigerate for 20 minutes.
8. While the dough is chilling, prepare three envelopes. Their diameter is 20 by 25 centimeters. Also cut out the “lids”: three sheets measuring 20 by 25 centimeters each. You need to cut out the blanks from parchment paper.
9. Take out the dough, divide it into 4 equal parts: the last one should be slightly smaller than the first 3. If you have a kitchen scale, you can divide the dough by weight: the first three parts should weigh 270 grams, and the last should be the remainder.
10. Make the cakes: place a ball of dough in an envelope, cover with a “lid”, distribute the mixture with your hands over the envelope so that it spreads evenly throughout the entire space, especially in the corners.
11. Thus, make two more cake layers, simply roll out the rest between two sheets of parchment of any shape - the workpiece will be used for topping.
12. Refrigerate the prepared cakes for 2-3 hours.
13. Then take them out, make three or four vertical cuts on two large cake layers (for soaking), leave one cake whole - this will be the base for the cake.
14. Bake at 190–200 degrees until the dough is golden and rosy. You also need to take the cakes out of the oven very carefully, since they are fragile and delicate: place a board under the cake and carefully, using a wide spatula, drag the envelopes onto it.
15. Before assembling the cake, you need to cool the cakes, then remove the parchment.

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An apricot jam cake prepared according to our recipe will pleasantly surprise you with both its ease of preparation and amazingly tasty result. The recipe for this cake itself is so simple that it is impossible not to pay attention to it. And the products used for it are the most affordable, which many housewives will appreciate. And the result is so tasty and aromatic that it is impossible to tear yourself away. Lush sponge cakes on sour cream dough with the addition of jam are ideally combined with milk-based custard and the cake turns out to be especially tender, juicy and tasty.

List of ingredients

• eggs - 5 pcs
• sugar - 3 cups
• sour cream - 1 glass
• apricot jam- 1 glass
• flour - 2 cups
• soda - 1 tbsp. spoon
• milk - 500 ml
• butter - 200 g
• butter - for greasing

Cooking method

Break 4 eggs into a bowl and beat with a mixer with 2 cups of sugar until foam appears. Add sour cream and jam. To stir thoroughly. Add sifted flour and baking soda. Mix again and divide the prepared dough into 3 parts.

Grease the pan thoroughly with butter and bake all the cakes one by one. The baking time for each cake is 40 minutes, and the baking temperature is 180 degrees.

To prepare the cream, beat the remaining egg and remaining sugar. Pour in milk and mix thoroughly. Heat the cream over low heat until thickened. Add 200 g of butter and beat thoroughly until fluffy.

Layer the baked and cooled cakes with prepared custard, placing them on top of each other. Grease the top and sides of the cake with cream. Decorate the cake as you like and let it soak thoroughly.

Apricot jam cake is ready! Try it!