Recipe for marmalade decor (2024)

For the cake layers, you will need:

• 250 g sugar | 8.80 oz
• 2 tbsp. honey | 2.00 tbsp
• 50 g butter | 1.75 oz
• 2 eggs | 2.00 items
• 1 tsp baking soda | 1.00 tsp
• 500-550 g flour | 19.40 oz

For the apricot coulis:

• 250 g apricot puree | 8.80 oz
• 50-80 g sugar (to taste) | 2.80 oz | to taste
• 4-5 g pectin | 0.20 oz

For the filling:

• 500-600 g sour cream 25-30% | 21.15 oz
• 250-300 g cream 33-36% | 10.60 oz
• 100-150 g powdered sugar | 5.30 oz
• 1 tsp vanilla extract | 1.00 tsp
• 1-2 sachets of thickener for the cream | 2.00items

For the finishing custard:

• 200 g sour cream 25-30% | 7.05 oz
• 100 g cream 33-36% | 3.55 oz
• 50-80 g powdered sugar | 2.80 oz
• 0.5 tsp vanilla extract | 1.00 tsp
• 0.5-1 sachet of cream thickener | 1.00 item

1. Whisk the sugar, the honey, the butter and the eggs in a heavy-bottomed saucepan. No matter what the temperature of these ingredients is.
2. Place the mixture on a low heat and stir it continuously, until the sugar crystals are completely dissolved.
3. Remove it from the heat, and add the baking soda. Mix it well. The mass should foam strongly.
4. Weigh 550 g (19.40 0z) flour, sift it through a sieve into a large bowl, and pour 50-60 g (1.90 oz) into a separate container.
5. Pour the egg-honey mixture from a saucepan into a bowl of flour; mix it well with a spoon, and knead a soft elastic dough with your hands. If the flour is not enough - add a little from the deferred 50-60 g.
6. It is very important here not to hammer the dough with the flour. Remember: the more flour you have, the harder your cakes will be. The dough may stick slightly to your hands a little.
7. The amount of the flour can vary from time to time. It depends on the size of the eggs you use and the amount of honey you can fit in a tablespoon.
8. Put the finished dough in a plastic bag or wrap it in a plastic wrap; leave the dough at the room temperature for 30 to 40 minutes until it cools completely. If in a hurry, you can put it in the fridge for 15 to 20 minutes.
9. While the dough is cooling, you can prepare 6 to 12 identical pieces of parchment for rolling the dough out and baking the cakes.
10. Turn on the oven at 180C (356F). While it is warming up, use a rolling pin, ground in the flour, to roll out the circles 2-3 mm (0.07 to 0.12 inch) thick on the parchment pieces.
11. Using a 18-24 cm ring mold (7 to 9.5 inch), cut the circles and remove the uneven edges. You may prick the dough with a fork. Bake the cakes in the preheated oven for 3 to 4 minutes or until golden brown.
12. It is important not to overdry the cakes! When removed from the oven, they should be light golden in color and absolutely soft.
13. Take each cake out of the oven, immediately remove it from the baking sheet and leave to cool on a flat surface. Place the next raw dough circle in the oven for 3 to 4 minutes, and so on.
14. Thus, bake 8-14 cakes within an hour, depending on the diameter.