Royal cake with apricot jam

Royal cake with apricot jam

Category: Confectionery

Ingredients
For cakes:
Butter	300 g
Yolks	3 pcs
Sugar	150 g
General purpose flour	420 g
Starch	30 g
Vanilla sugar	1 pack
Salt	1/4 tsp
For the cream:
Walnuts	200 g3
Apricot jam (I have apricot-orange silt)	300 g
Lemon	1 PC
Protein	3 pcs
Sugar	1/4 st

Cooking method

• Cooking dough for cake layers:
• Beat soft butter with sugar until fluffy, white.
• Divide the eggs into yolks and whites.
• Put the proteins in the refrigerator.
• And add the yolks, one at a time, to the whipped butter. We do not turn off the mixer, and add the next yolk only when the previous yolk completely interferes with the oil.
• Stop the mixer, change the beater attachment for the dough hooks.
• Straight into the bowl, onto the butter mixture, sift the flour with starch, add vanilla and salt. Knead the dough. If your mixer does not cope with kneading shortcrust pastry, then turn it on for a couple of minutes so that it combines all the flour with the butter mixture. And then knead it with your hands.
• My Klarstein dough mixer did a great job with kneading, and after 2 minutes I had almost ready dough
• 
• I just have to transfer it from the bowl to the bowl, round it and refrigerate for 15-20 minutes.
• 
• While the dough is resting in the refrigerator, take a roll of parchment paper and cut 3 sheets of 20 × 25 cm in size.And 3 more sheets, slightly larger than 20 × 25 cm.
• We need to do this in order to make 3 envelopes for rolling out 3 baking cakes. But since the dimensions of the parchment do not allow us to make a whole envelope, we will make the envelope in 2 parts.
• We fold large sheets to the required size, we get 3 one-sided envelopes. My parchment roll was 23 cm wide, so I folded 1.5 - 2 cm each.I also folded less sheets to the desired size
• 
• We take out the dough from the refrigerator and divide it into 4 parts. Three equal parts, 270 g each, for cake layers. And one smaller part, whatever remains, for sprinkling.
• Now we take one envelope and put one part of the dough in the middle. Cover with a second leaf on top, fix the edges, with your hands evenly distribute the dough throughout the envelope, especially around the corners. Turn the envelope over, and go through the rolling pin, leveling the thickness of the dough.
• Do the same with the remaining 2 envelopes and 2 large balls of dough.
• We put 3 envelopes with a pile of dough on a board and put in the refrigerator for 2 -2.5 hours.
• 
• We also roll out a smaller ball of dough between the paper, but the size and shape are no longer important here, we will grind this cake
• 
• After 2 hours, you can start baking the cakes:
• Preheat the oven to a temperature of 190-200 degrees.
• Cakes are easier to bake on an inverted baking sheet. If the size of the baking sheet allows, you can bake 2 cakes at once. My countertop oven is small, so I baked one at a time.
• Take 1 envelope of dough and place it on an inverted baking sheet. We unfold and remove the top sheet and put in a preheated oven.
• The cakes are baked quickly, until slightly golden brown.
• We bake one cake whole, this will be the base of the cake. The other two, before baking, cut vertically into 3 pieces
• 
• The baked cakes are very delicate and fragile. It's hard to remove them from the baking sheet just like that, they can break. Therefore, stick a plate or an inverted tray tightly to a baking sheet with a baked cake, and drag the cake carefully along with the paper onto this plate.
• Bake and cool 3 cakes and 1 small crust for sprinkling.
• Preparing the cream:
• Fry the walnuts in a pan, in the oven or in the microwave (in a convenient way for you), cool and try to peel off the brown husk well (also in a convenient way for you. You can pour the nuts on a clean towel and just roll them. But I always do it differently. I pour the nuts into a wide and shallow bowl, and go out into the streets. There I begin to nibble the nuts with one hand, and at the same time blow on them. All the husks are perfectly removed at hand and fly apart. I get clean kernels, and even almost crushed ...
• Chop nuts in a way convenient for you,
• Put the lemon in a bowl, pour boiling water over and hold for a minute. Then pour the boiling water, and rinse the lemon well under running water and wipe with a napkin. This is done in order to completely remove wax deposits.
• Grind the lemon in a convenient way for you, together with the skin, but after removing all the seeds.
• Whisk the whites with sugar until they are peaks.
• Put the apricot jam in a bowl, pour the chopped nuts there (leave 1/3 part for sprinkling), ground lemon and whipped egg whites
• 
• We mix this mixture well and we get such a light and tasty cream
• 
• The cakes are ready, the cream is ready, you can collect the cake.
• Place a whole crust on a dish.
• Put about 1/3 of the cream on it.
• 
• Now carefully lay out the cut pieces of the cake, one next to the other. If these parts come together during baking, they can be separated with a sharp knife.
• 
• Cover with 1/3 more of the cream and repeat with the third cake.
• Knead the small cake with a rolling pin or hands into crumbs, mix with the remaining nuts (I forgot, and did not leave the nuts, mixed everything with cream) and sprinkle the top of the cake.
• If there is cream left, spread it around the perimeter of the cake, aligning its shape
• 
• The cake must be soaked for at least 2 hours before serving. I took it out into the cold at night.
• I didn't have jam, but a rarer silt. Therefore, the consistency of the cream turned out to be no more dense. Immediately after spreading the cakes with cream, I thought they would spread. Several times I had to pick up the leaking cream on the sides, spread it with a wide spatula. But in the morning all the cream froze, soaked into the cakes and the cake took on a beautiful shape.
• 

Cooking program:

Oven

Note

This "Royal" cake with the most delicate shortbread cakes and cream of apricot jam, lemon, walnuts and protein has a very unusual taste.
A very delicate combination of sweet and sourness in the cream makes the cake light and airy!
According to recipe sources, it is indicated that the cake can be stored at room temperature for one month. I don’t know, I haven’t tried it, because as soon as I cooked it, it immediately evaporated with us.
But the fact that you can cook this cake in advance, a few days before the desired date, is free.
Despite the long and lengthy description, making this cake is very easy and quick.

According to recipe sources, it is indicated that the cake can be stored at room temperature for one month.

Is it with whipped egg whites, no heat treatment?

Yes, Tanya, with whipped egg whites, no heat treatment.
This recipe is for those who are not afraid of raw proteins.
I was expecting this question, so there were doubts whether to lay out the recipe for this cake, or not.
But then I thought that there are still those who use protein creams, icings and glazes in their cooking. As far as I can remember, from an early age to this day, my grandmother and mother baked Paski and now I bake every year, we have never cooked fondant. In our area, only protein glaze serves as fondant.
And here, in the cream, there are still preservatives - a lot of sugar and acid.

Well, one thing is a cream, which has its own shelf life and a month, and even at room temperature ...

interesting recipe, bookmarked, thanks)
Nelya, why do you need to cut the top cake into 3 parts? it is necessary?

[Tatyana]

Marinka, thank you too!
I also asked myself the same question And the only answer I found was that then the cakes are soaked better with cream. Almost all the moisture from the cream is absorbed by the cakes.
And there not only the top cake is cut. There one, the lower cake, remains intact, and two (middle and upper) are cut into pieces. And what is more, the source indicates what to cut into 4 even parts, but I saw that small parts are obtained, and I cut into 3 parts.
And yet, when serving, it is easier to cut the cake exactly in these parts. He is then not injured, and the pieces remain intact.



Tatyana, I made a note not in the recipe itself, but in the notes. And she attributed that she herself had not been. But for 5-6 days I had this cake, and more than once.
On March 8, I collected it on the 7th day, and only today my husband and I shared the last piece. As you can see, they are alive.
And I wrote this only because the author of the recipe specifically indicated this. There was also a whole family story on this cake. As a grandmother in the DR of her grandchildren, she always sent this cake in a parcel.
Unfortunately, I can't find the source, because back in 13 I saved this recipe for myself in a culinary notebook, and of course without reference. I tried to find the source, but it doesn't work.

interestingly, then we will talk))))))))))

[nila]

nila, this is my grandmother's cake
Then there were still no mixers, we took turns whipping the squirrels with our hands, and we bought apricot jam in half-liter jars, it was sour, we didn't put lemon, and we beat the squirrels and added a spoonful of tea jam. Well, the top skins were not cut, but put entirely.
Thank you, dear, for the reminder, the mood has already risen
I did it six months ago, but with lemon, because there is no that sour dense jam, I did it with apricot jam.
But life is changing, I'm afraid of raw proteins, so I do it only for adults and very rarely.
We also called the royal

[Nelechka]

Nelechka, I'm on Anyutkin "Royal"

Cake "Royal" (Qween)

for the eighth year I will not dare, but you still tease one more !!!

With such an assortment, I don't really know where to start ... if I have the courage ...

[Marina]

Marina, yes, it's better to do it, especially since it doesn't take much time, but the result ... ... probably better!
Lerele, Hurrah ! So we found the author, or someone who else has tried this amazing cake!
I don't know where your grandma lived, but the author I found writes that the cake traveled from Odessa to Samara in parcels. And that all the grandchildren were waiting for this very present from their grandmother.
And to be afraid of proteins ... well, yes ... times are now! What are we not afraid of? But somehow I don’t bother, or I’ve got used to them since childhood.
Well, of course, hygiene procedures before breaking an egg, nobody took it away. This is already taken for granted. Well, also, I never use homemade eggs in baking, and from the bazaar. I buy store eggs for baking.



Crochet, Innus, went and looked at Ani's cake
I didn't know that we also have this cake recipe. But I also have this recipe in my culinary notebook, but my hands did not reach it either.
This Anya's recipe for "Royal" seems to be from Povorenka, if my memory does not fail, and I met him again when I was looking for the source of my recipe.

[nila]

nila, and our cake traveled from Siberia to the Moscow region
How smart it turns out
We had it festive, a gorgeous taste of sweet cakes and sour cream

Oh, and the cake traveler!
Yesterday, when I was writing the recipe, I was thinking, and how could he travel in the parcel

[Nelechka]

Nelechka, Thank you! Very interesting cake! All so soft, you see.
Oh! I love all such juicy cuts that I want to bite right away.
I’ll try to cook it up. It seems to me that it is too difficult. Eh ...
Nelechka, wonderful!
Thank you!

[Ritusya]

Ritusya, no, not at all difficult! I also do not take on the problem cakes. I love simplicity and speed.
That description itself seems long and complex. But in fact, everything is very simple. And paper envelopes, on the contrary, simplify the process of rolling cakes and baking.
If you don't feel like messing around with envelopes, you can simply roll out between sheets of parchment and bake on them.But then it is difficult to guess the same size of cakes.

What a cake! I just want a kusmanchik for my tea. Thanks for the great cake!

[Nina]

Nina, and thank you for stopping by. And thanks for the kind words!

[nila]

nila, nope, it’s the grandmother who traveled at the NSA like that, and the cake can hardly be transported this way, it’s all soaked, we will be able to transport it.

So I think how can you put such a soft cake in a parcel?
And my grandmother is great, she set off on such a long journey with such a load!

[Nelya]

Nelya, a tempting recipe Yes, the fact that the proteins are raw - you need to think a hundred times Bye bookmark

The royal cake is the cake of my childhood .. True, the recipe matches only in the dough .. the cream was always sour cream and it took a day to soak .. then it melted in my mouth .. and cut exactly without any problems.

[olga-olga]

olga-olga, I'm very glad that with my cake I reminded you of your cake from childhood! These are such pleasant memories! And the varieties of the recipe - how without it? My dear country is wide! And each family had their own favorite recipes!
Albina, Albinochka, well, if you are so afraid of raw proteins, you can replace it with any favorite cream. So Olga writes that they had their own cream. But of course it will be a slightly different cake, as the airiness of this cake is in the air cream.