Cake with whipped cream and jam

Name: Cake with whipped cream and jam
Ingredients: Base (18/20CM PAN) 4 eggs 4 tablespoons sugar 4 tablespoons flour 2 tablespoons ground nuts (optional) 1 teaspoon baking powder 1 packet vanilla sugar 2 tablespoons water 2 tablespoons oil Whipped cre

Dessert - Cake with whipped cream and jam by Floare B. - Recipia

The cake with whipped cream and apricot jam is made from a simple sponge base, cut into three layers, between which jam and whipped cream are spread. The sponge can optionally include ground walnuts, and the cream is quickly prepared from liquid cream, cooking cream, and sugar. It is important to respect the cooling time: the sponge must be cold before cutting, and the cake needs an additional two hours in the refrigerator before portioning. Quick Info Total Time: at least 4 hours, plus preparation and baking time, which are not specified in the original recipe Preparation Time: not specified Baking Time: until the sponge passes the toothpick test Servings: number not specified; the cake is portioned after cooling Difficulty: medium Recipe Type: homemade cake with sponge, whipped cream, and apricot jam Ingredients For the sponge, in a 18 x 20 cm pan 4 eggs 4 tablespoons sugar 4 tablespoons flour 2 tablespoons ground walnuts, optional 1 teaspoon baking powder 1 packet vanilla sugar 2 tablespoons water 2 tablespoons oil For the whipped cream 300 ml liquid cream 300 ml cooking cream 2 tablespoons sugar 1 packet vanilla sugar For filling and decoration 8 tablespoons apricot jam Preparation Method 1. Preparing the sponge Separate the egg whites from the yolks, ensuring no yolk gets into the whites. Place the egg whites in a large bowl and beat them until foamy. Gradually add the sugar, one tablespoon at a time, mixing after each addition. Continue until the sugar is fully incorporated and the foam is well-formed. 2. Adding the dry ingredients Sift the flour together with the baking powder. If using ground walnuts, add them to this mixture. Place the dry ingredients over the beaten egg whites. In another bowl, beat the yolks together with the water and oil. Pour this mixture over the egg whites and flour. Gently fold with a spoon from the bottom up until the mixture is homogeneous. Do not mix vigorously, as the egg white foam needs to remain as airy as possible. 3. Baking the sponge Pour the mixture into an 18 x 20 cm pan lined with parchment paper. Smooth the surface gently. Bake the sponge in a preheated oven at low heat until it passes the toothpick test. Since the original recipe does not specify an exact baking time, check the sponge towards the end: if the toothpick inserted in the center comes out clean, the sponge is baked. Let the sponge cool for two hours. Do not attempt to cut it while warm, as the layers may break. After cooling, cut it into three equal horizontal slices. 4. Preparing the whipped cream In a bowl, combine the liquid cream, cooking cream, sugar, and vanilla sugar. Mix for one minute on the first speed of the mixer. Then gradually increase to maximum speed and continue mixing until you achieve the desired consistency. The whipped cream should be firm enough to spread between the sponge layers and on top of the cake. Stop the mixer as soon as it reaches the right consistency. 5. Assembling the cake Place the first sponge layer on a serving platter. Spread 3 tablespoons of apricot jam evenly. Top with one-third of the whipped cream and smooth it out. Place the second sponge layer and repeat: spread another 3 tablespoons of jam, followed by another third of the whipped cream. Add the final sponge layer. For the top, use 2 tablespoons of jam and spread the remaining whipped cream. Level it as evenly as possible. Finally, let the cake chill for two hours. After this time, it can be portioned. Why I make this recipe often The cake has a simple sponge and does not require many ingredients. The apricot jam adds enough flavor and moistens the layers, while the whipped cream makes the cake lighter than a cooked cream or one with butter. I also like that it can be prepared in advance. After a few hours in the refrigerator, the layers are easier to cut, and the layers are more stable. It stays cold and is served directly from the refrigerator. Tips and Variations Tips Allow the sponge to cool completely before cutting. The two hours mentioned in the recipe help achieve cleaner and easier-to-handle layers. Incorporate the flour and yolks with gentle, upward movements. If you mix too vigorously, the mixture may lose its volume. The jam should be spread in a thin and even layer. The 3 tablespoons for each of the first two layers and the 2 tablespoons for the top represent the total amount used in the recipe. After assembly, keep the cake in the refrigerator for at least two hours before portioning. This time is necessary for the layers to settle. Substitutions Ground walnuts can be omitted, as they are mentioned as an optional ingredient in the sponge. The remaining ingredients should be used in the specified quantities to maintain the proportions of the recipe. Apricot jam is the one used in the original recipe. If you choose another jam, the final flavor will change, but the total amount remains 8 tablespoons. Variations You can prepare the sponge without walnuts for a simpler texture. With walnuts, the sponge has a more pronounced flavor and a slightly different texture. For a less sweet cake, do not automatically change the amount of jam without considering that it contributes both to flavor and moisture between the layers. Serving Ideas Portion the cake after it has been in the refrigerator and serve the pieces cold. For neater cutting, clean the knife blade between cuts. It can be served plain, without any additional toppings, as it already contains jam and whipped cream in the composition. Frequently Asked Questions 1. Can I cut the sponge before the two hours of cooling? It is better to wait. The sponge needs to be cold before cutting; otherwise, the layers may break or become difficult to separate. 2. How long should the sponge be baked? The recipe does not specify an exact number of minutes. The sponge is baked at low heat in a preheated oven until it passes the toothpick test. Check it in the center, not just at the edges. 3. Can I omit the ground walnuts? Yes. The walnuts are optional and can be excluded without changing the other ingredients in the recipe. 4. When should the cake be portioned? After it is assembled and has been in the refrigerator for two hours. Cooling helps the whipped cream and jam layers stabilize. 5. Can it be stored at room temperature? It is not recommended, as the cake contains whipped cream and cooking cream. It should be kept in the refrigerator. Nutritional Values The values are estimated and depend on the brand of products used, the fat content of the cream and cooking cream, the type of jam, and the portion sizes. For one serving, calculated approximately at 12 servings from the entire cake: Calories: approximately 220–260 kcal Protein: approximately 4–5 g Carbohydrates: approximately 18–23 g Fat: approximately 14–18 g Ground walnuts, oil, and dairy products primarily contribute to the fat content, while flour, sugar, and jam contribute to the carbohydrate content. These values do not represent an exact nutritional analysis. Storage and Reheating Keep the cake in the refrigerator, covered, to prevent it from absorbing surrounding odors. It is served cold, directly from the refrigerator. The cake is not suitable for reheating, as the whipped cream would soften, and the texture of the sponge would change. It can be taken out of the refrigerator just a little while before serving, without heating it.

Cake with whipped cream and jam

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