Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/3 cup honey
- 1/3 cup apricot jam
Special Equipment Needed:
- 2 (9-inch) round cake pans
- Electric mixer
- Parchment paper
- Offset spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Beat in the vanilla extract.
6. Add the flour mixture and sour cream alternately, beginning and ending with the flour mixture.
7. Divide the batter evenly between the two prepared pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
10. To assemble the cake, spread the honey over the top of one of the cakes.
11. Spread the apricot jam over the top of the other cake.
12. Place the honey-covered cake on top of the jam-covered cake.
13. Serve the cake with a dollop of whipped cream, if desired.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information (per serving):
Calories: 468
Fat: 21g
Carbohydrates: 64g
Protein: 5g
Substitutions for Ingredients
- Butter: You can use margarine or vegetable oil in place of the butter.
- Sour Cream: You can use plain Greek yogurt in place of the sour cream.
- Honey: You can use agave nectar or maple syrup in place of the honey.
Variations:
- You can use any type of jam or preserves that you like in place of the apricot jam.
- You can also add chopped nuts or dried fruit to the batter for an extra flavor boost.
Tips and Tricks:
- Make sure to beat the butter and sugar together until light and fluffy for a light and airy cake.
- Make sure to let the cakes cool completely before assembling the cake.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust the top of the cake with powdered sugar for a decorative touch.
- Serve the cake with a dollop of whipped cream and a drizzle of honey.
Garnishes:
- Powdered sugar
- Whipped cream
- Fresh fruit
Pairings:
- Coffee
- Tea
- Ice cream
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Potato salad
Troubleshooting Advice:
- Make sure to use room temperature ingredients for best results.
- Make sure to beat the butter and sugar together until light and fluffy.
- Make sure to let the cakes cool completely before assembling the cake.
Food Safety Advice:
- Make sure to use fresh ingredients for best results.
- Make sure to store the cake in an airtight container at room temperature.
- Make sure to reheat the cake before serving.
Food History:
Medovik cake is a traditional Russian cake that is made with layers of honey and jam. It is believed to have originated in the 19th century.
Flavor Profiles:
This cake has a sweet and slightly tart flavor from the honey and jam. It also has a light and airy texture from the butter and sour cream.
Serving Suggestions:
This cake is best served with a dollop of whipped cream and a drizzle of honey. It can also be served with a cup of coffee or tea.
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Region: Russian