Cake with jam
4 servings
30 minutes
Jam cake is a cozy treat of Russian cuisine that evokes memories of home tea gatherings. Its soft and airy layers, thanks to butter and eggs, are complemented by the sweetness of jam and cream. Powdered sugar adds the final touch, giving the cake an elegant appearance. The origins of this dessert trace back to the traditions of Russian housewives who used available ingredients to create simple yet delicious sweets. The cake is perfect for family gatherings, festive tables, or cozy evenings with a cup of hot tea. Its taste is harmonious – soft layers soaked in jam with cream adding tenderness and richness. This classic combination makes it a beloved dessert that delights both adults and children.
1
In a deep bowl, beat the eggs. Gradually fold the dry mixture of flour and baking powder into the egg foam.
- Chicken egg: 2 pieces
- Wheat flour: 175 g
- Baking powder: 1.5 teaspoon
2
In a separate bowl, mix softened butter and sugar until smooth. Combine the resulting mixture with flour and eggs. Stir and beat.
- Butter: 125 g
- Brown sugar: 175 g
- Wheat flour: 175 g
- Chicken egg: 2 pieces
3
Preheat the oven to 180 degrees. Grease two round or rectangular shallow baking pans with melted butter. Divide the dough into two halves and place it in the pans. Bake the layers for about 25-30 minutes until done (there should be no residue on a wooden skewer inserted into the dough).
- Butter: 125 g
4
Remove the forms from the oven, carefully take out the baked layers and place them on a rack or wooden board to cool. While the layers are cooling, whip the cream.
- Cream: 150 ml
5
Spread whipped cream and jam on the inner side of the layers. Combine the two layers. Sprinkle powdered sugar on top.
- Cream: 150 ml
- Jam (preserve): 4 tablespoons
- Icing sugar: to taste
