Description
A traditional Slovak cake made for first communion celebrations. This fluffy sponge cake is layered with jam and topped with whipped cream.
Ingredients
Scale
- 250g all-purpose flour
- 200g sugar
- 6 eggs
- 1 tsp vanilla extract
- 100ml milk
- 100g butter, melted
- 1 tsp baking powder
- 200g apricot jam
- 300ml heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 180°C (350°F). Grease and flour two 20cm round cake pans.
- Beat eggs and sugar until pale and fluffy. Add vanilla extract.
- Sift flour and baking powder together. Fold into egg mixture.
- Mix in melted butter and milk. Divide batter between pans.
- Bake for 25 minutes until golden. Cool completely.
- Spread apricot jam between cake layers.
- Whip cream with powdered sugar until stiff peaks form. Frost cake.
- Chill for 2 hours before serving.
Notes
- Use room temperature eggs for best volume
- Dust with powdered sugar for decoration
- Replace apricot jam with any fruit preserve
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Slovak
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Keywords: first communion cake, Slovak torta, sponge cake, celebration dessert