London slice cake dessert
Mother's old notebook cake - a family recipe that evokes pleasant memories and unforgettable moments spent around the table. This simple yet delicious cake is perfect for any occasion and is quick to prepare, quickly becoming everyone's favorite. The aroma of walnuts and sweet apricot jam combine in an irresistible way, turning every slice into a true indulgence.
Preparation time: 30 minutes
Baking time: 25-30 minutes
Total: 1 hour
Number of servings: 12
Here’s how you can easily prepare this cake by following the steps and tips below.
Ingredients:
*For the base:*
- 250 g flour
- 250 g butter or margarine (at room temperature)
- 100 g sugar
- 6 egg yolks
- 1 teaspoon baking soda
- Vinegar (a few drops to extinguish the baking soda)
*For the topping:*
- 1 jar of apricot jam
- 200 g powdered sugar
- 200 g ground walnuts
- 1 packet of vanilla sugar
- Grated zest of one lemon
- 6 egg whites
Preparing the cake:
1. Preparing the base: Start by preheating the oven to 180 degrees Celsius. In a large bowl, mix the butter with the sugar until you obtain a fluffy and light cream. This is an essential step to ensure a fluffy cake. I recommend using an electric mixer, but you can also opt for a whisk if you want a little workout.
2. Adding the yolks: Incorporate the yolks one at a time into the butter and sugar mixture, ensuring each yolk is well incorporated before adding the next. This step will help create a fine and homogeneous texture.
3. Combining the dry ingredients: In another bowl, sift the flour and baking soda. Add the baking soda extinguished with a few drops of vinegar, then gradually incorporate the flour mixture into the butter composition. Use a spatula or a wooden spoon to gently mix so you don’t develop the gluten in the flour and achieve a soft base.
4. Baking the base: Pour the obtained dough into a baking tray lined with parchment paper and level the surface with a spatula. Bake in the oven for about 15-20 minutes, or until the base is lightly browned and passes the toothpick test. A useful trick: if the base springs back slightly when touched, it’s ready!
5. Preparing the topping: While the base is baking, you can prepare the topping. In a clean bowl, beat the egg whites until you get a stiff foam. Gradually add the powdered sugar and vanilla sugar, continuing to mix until a glossy foam forms. This step is crucial for achieving an airy and light texture.
6. Adding the walnuts: Once the foam is ready, incorporate the ground walnut kernel and the grated lemon zest. These ingredients will add a deep flavor and delicious taste to the topping.
7. Finalizing the cake: Remove the base from the oven and spread a generous layer of apricot jam over its surface. Then, carefully pour the egg white and walnut mixture on top of the jam. Return the cake to the oven for another 10 minutes, until the topping is lightly browned and firm.
8. Cooling and serving: After the cake has been baked, let it cool completely in the tray. Once cooled, generously dust with powdered sugar. This will give it an elegant appearance and an extra touch of sweetness.
9. Serving suggestions: Cut the cake into squares or slices and serve it alongside a cup of tea or coffee. A combination with vanilla sauce or vanilla ice cream can turn this dessert into a true indulgence.
Nutritional benefits: This cake provides a source of carbohydrates and healthy fats from walnuts, which are rich in protein and omega-3 fatty acids. Additionally, the apricot jam adds a boost of vitamins and minerals, making this dessert not only delicious but also nutritionally satisfying.
Frequently asked questions:
- *Can I use other types of jam?* Of course! The cake also pairs well with cherry, raspberry, or rosehip jams. Each variant will offer a unique flavor.
- *How can I store the cake?* The cake stores well in an airtight container at room temperature for up to 5 days. You can also freeze it, cut into portions, to enjoy later.
- *Is it suitable for special events?* Absolutely! This cake is ideal for birthdays, parties, or even holiday meals. It’s easy to prepare and will surely impress your guests.
In conclusion, the cake from mother’s old notebook is more than just a dessert; it is a piece of tradition and love, blending flavors and aromas into a memorable culinary experience. I encourage you to try it and personalize your recipe with various jams or flavors, so it becomes your favorite cake as well. Enjoy!
Ingredients: Base: 250 g flour, 250 g butter or margarine, 100 g sugar, 1 teaspoon baking soda, a little vinegar, 6 egg yolks. Topping: 1 jar of apricot jam, 200 g powdered sugar, 200 g ground walnuts, 1 packet of vanilla sugar, zest of one lemon, 6 egg whites.
