Apricot Layered Cake

Apricot Layered Cake Recipe from Romania

Region / culture: Romania | Preparation time: 1 hour | Cooking time: 45 minutes | Servings: 8

Introduction

The Apricot Layered Cake is a delightful dessert that combines the tangy sweetness of apricots with a soft, buttery pastry. This recipe is perfect for those who appreciate the subtle blend of flavors and textures in their desserts. The cake is made with simple, wholesome ingredients and involves a process that, while straightforward, allows for creativity and personal touches. Whether you're a seasoned baker or new to the kitchen, this apricot layered cake is sure to impress.

History

The tradition of baking fruit into cakes dates back centuries, with each culture incorporating its local produce into desserts. The Apricot Layered Cake, in particular, has roots in Central and Eastern European cuisine, where apricots grow abundantly and are celebrated for their sweet, yet tart flavor. This recipe has evolved over time, with each generation adding its own twist, but the essence of combining fresh apricots with a rich, buttery dough has remained a constant favorite.

Ingredients

12 oz/350 g flour
4 oz/100 g butter or margarine
4 oz/100 g sour cream
1 egg
2 tbsp sugar
1 tsp vinegar
vanilla
grated lemon peel
confectioner's sugar

Filling

2 lb/1 kg pitted and halved apricots
3 tbsp sugar

How to prepare

Beat the butter with the sugar, then add the egg and continue beating.
Next, add the sour cream, vinegar, vanilla, and lemon peel. Mix well.
Add the flour and knead the dough until it forms a smooth consistency. Refrigerate the dough for 1 hour.
(The dough can be prepared the night before and refrigerated overnight.)
Divide the dough into two equal parts and roll each part into a round sheet.
Grease the cake pan and place the first sheet of dough in it. Bake in the oven.
Once the dough has risen and developed a slight crust, arrange the apricot halves on top. Sprinkle with 3 tbsp of sugar and cover with the second sheet of dough.
Return the cake to the oven and bake at medium heat until it turns golden brown.
Allow the cake to cool in the pan, then transfer it onto a plate and dust with confectioner's sugar.
(Alternatively, you can use sour cherries instead of apricots.)

Variations

Substitute apricots with sour cherries, peaches, or plums for a different flavor profile.
Add a layer of frangipane (almond cream) beneath the apricots for a richer taste.
Incorporate ground nuts into the dough for added texture and flavor.

Cooking Tips & Tricks

To ensure your Apricot Layered Cake turns out perfectly, consider the following tips:

- Use ripe but firm apricots for the best flavor and texture.

- Chill the dough as recommended to make it easier to handle and to prevent shrinking during baking.

- When arranging the apricots on the dough, place them cut-side down to prevent excessive moisture from making the cake soggy.

- Allow the cake to cool completely before slicing to ensure clean cuts and to maintain its structure.

Serving Suggestions

Serve the Apricot Layered Cake slightly chilled or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream complements the tangy sweetness of the apricots beautifully.

Cooking Techniques

The key techniques in this recipe involve properly creaming the margarine and sugar, ensuring the dough is chilled for easy handling, and baking the cake at the right temperature to achieve a golden crust without overcooking the fruit.

Ingredient Substitutions

Replace margarine with butter for a richer flavor.

- Use Greek yogurt instead of sour cream for a lighter texture.

- Swap white sugar with brown sugar or honey in the filling for a deeper sweetness.

Make Ahead Tips

The dough can be made ahead and refrigerated overnight, making the assembly and baking process quicker. The assembled but unbaked cake can also be frozen; simply add a few extra minutes to the baking time.

Presentation Ideas

Dust the cooled cake with confectioner's sugar and garnish with fresh apricot slices or mint leaves for an elegant presentation.

Pairing Recommendations

A light, fruity white wine or a sparkling prosecco pairs wonderfully with the Apricot Layered Cake, complementing its sweetness and acidity.

Storage and Reheating Instructions

Store the cake in an airtight container in the refrigerator for up to 3 days. While it can be enjoyed cold, letting it come to room temperature before serving offers the best flavor experience.

Nutrition Information

Calories per serving

A single serving of Apricot Layered Cake contains approximately 300 calories. The calories are primarily derived from the carbohydrates and fats in the recipe.

Carbohydrates

A serving of Apricot Layered Cake contains approximately 45 grams of carbohydrates. The majority of these carbs come from the flour and sugar used in the recipe. Apricots, being a natural source of sugars, also contribute to the carbohydrate content.

Fats

This cake contains about 10 grams of fat per serving, primarily from the margarine. Using margarine instead of butter slightly reduces the saturated fat content, making it a marginally healthier option.

Proteins

Each serving of the cake provides around 5 grams of protein, which comes from the egg and to a lesser extent from the flour and sour cream.

Vitamins and minerals

Apricots are a good source of vitamins A and C, as well as potassium and dietary fiber. While the cake itself is not a significant source of vitamins and minerals, the apricots contribute to its nutritional value.

Alergens

Common allergens in this recipe include gluten (from flour), eggs, and dairy (from sour cream). Individuals with sensitivities to these ingredients should exercise caution.

Summary

Overall, the Apricot Layered Cake is a moderately indulgent dessert. While it contains sugar and fat, the use of fresh apricots adds nutritional value and flavor. Enjoying it in moderation can be part of a balanced diet.

Summary

The Apricot Layered Cake is a delightful dessert that showcases the sweet and tart flavors of apricots encased in a soft, buttery pastry. With its simple ingredients and rich history, this cake is a testament to the timeless appeal of fruit-based desserts. Whether enjoyed as a special treat or a casual dessert, it's sure to bring a touch of sweetness to any occasion.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Apricot Layered Cake. It was a warm summer day, and I had just finished browsing through an old cookbook that had been passed down to me from my own grandmother. As I turned the yellowed pages, I came across a recipe that caught my eye - a decadent and delicious sounding cake made with layers of apricot and almond. Intrigued, I decided to give it a try.

I gathered all the ingredients I needed, including fresh apricots that I had picked from the tree in my backyard. The scent of the ripe fruit filled the kitchen as I began to prepare the cake. I peeled and sliced the apricots, mixing them with sugar and a touch of lemon juice to bring out their natural sweetness. In a separate bowl, I combined flour, baking powder, and ground almonds to create a light and airy batter.

As the cake baked in the oven, the aroma of apricots and almonds filled the air, making my mouth water in anticipation. When the timer finally went off, I carefully removed the cake from the oven and let it cool before slicing into it. The layers of apricot and almond were beautifully defined, creating a stunning visual display.

I took a bite of the cake and was immediately transported to a world of flavor and delight. The tartness of the apricots paired perfectly with the nuttiness of the almonds, creating a harmonious balance of taste and texture. Each bite was a symphony of flavors, leaving me craving more.

I knew that I had stumbled upon a truly special recipe, one that would become a staple in my repertoire of baked goods. Over the years, I have made this Apricot Layered Cake for countless family gatherings and special occasions, always receiving rave reviews from those lucky enough to taste it.

As I continued to bake and experiment in the kitchen, I found inspiration for new recipes and techniques from a variety of sources. Some I learned from friends and neighbors, while others I discovered through cookbooks and cooking shows. Each new recipe I tried added to my culinary repertoire, expanding my knowledge and skills as a baker.

But the recipe for Apricot Layered Cake remained one of my favorites, a timeless classic that never failed to impress. It was a testament to the power of simple, fresh ingredients and the joy of sharing homemade treats with loved ones.

As I sit here now, reflecting on the countless hours I have spent in the kitchen, I am grateful for the knowledge and experience I have gained over the years. Cooking has always been a source of comfort and joy for me, a way to express my creativity and share my love with others.

And as I pass down the recipe for Apricot Layered Cake to future generations, I know that it will continue to bring smiles to the faces of those who taste it. For me, this recipe is more than just a collection of ingredients and instructions - it is a memory, a tradition, a piece of my heart that I am proud to share with the world.