Fresh Apricot-Honey Sponge Cake (Russian Style) - Review by fel ...
great w/ following changes. cut honey to 2 T. cut sugar to 1/4 cup w/ egg whites and 1/2 cup w/ egg yolks. i put almond meal on bottom instead of bread crumbs. next time i'm going to try more apricots. delicious. don't worry about the toothpick coming out clean jsut cook for 50 min or it will be dry.
Nice cake. I reduced the sugar a bit, but that's the only change I made to the recipe. I put parchment on the bottom of the pan, and the cake came out easily once I slid a knife around the edge. I used black velvet apricots and appreciated the tangy flavor.
Summer is the time when we can forget about tinned fruit and canned preserves, and can finally enjoy the full, rich flavour of fresh fruits. This is a great fruity, juicy sponge cake made from lots of real apricots with a gentle hint of honey. Fabulous for sweetening up mid-summer tea time!
Extra work produces extra deliciousness in Chef John's version of Russian honey cake where "burnt" honey is the star.
Russian tea is a fruity, citrusy, sweet tea scented with whole cloves and allspice berries, delivering the aroma of Christmas in a tea cup.
This is a family recipe that's been made at Christmas time by at least 4 generations. This year will be the first for number 5!!! 'Bubba' brought it with her when she came from Lithuania. I pass it on in the true spirit of this season!
For this unique recipe, apricots are cooked up with water, sugar, lemon juice and butter until they are plump and juicy. Strips of flour tortillas are stirred in, and the mixture is cooked for another 45 minutes. This recipe yields three quarts.
Rassolnik is a classic Russian soup with barley and pickles usually prepared with meat. This is a vegetarian version made with mushrooms.
This old-fashioned sponge cake is made fluffy by two separate foams: an orange zest-enhanced egg yolk foam, and a meringue. They're folded together in a batter flavored with orange juice.
Whether you make it the day of or months ahead, this fruitcake studded with ginger, apricot, and macadamia nuts is a simple, reasonably sweet holiday dessert.