“Maria” Cake with Apricot Jam
“Maria” cake is an unusual meringue-sponge build: instead of soaking the baked layer, you slice it thin, spread each slice with apricot jam, and stack them back into a loaf. The cut face shows a striped pattern of pale cake and amber ribbons of jam, while the outer meringue “coat” firms into a light crust after a few minutes in the oven.
The make-or-break step is the whites: cleanly separated, not a speck of yolk, in a spotlessly dry bowl. Even a trace of fat stops the foam from reaching stiff peaks. Stream the flour and melted butter in a thin trickle while you beat, so the mass doesn’t deflate. The apricot jam adds a tartness that counters the sweetness of all those whites.
Swaps and tips
- Peach or plum jam with a pronounced tartness works in place of apricot.
- Do the final baking of the meringue coat over low heat, letting the top take only a light golden color.
- Let the cake rest a few hours before slicing so the jam soaks in and the layers bind.
Part of Ukrainian cuisine — 288 more recipes in the section.
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Ingredients
Instructions
Beat 6 egg whites with 1.5 cups of sugar, gradually adding the flour and melted butter while beating continuously.
Line a pan with greased paper, add the mixture, and bake in a hot oven for 45 minutes.
Once the layer has cooled, cut it into thin slices, spread each with apricot jam, and stack them to form the cake.
Beat the remaining 2 egg whites with half a cup of sugar. Cover the cake all over with this mixture and put it in the oven for a few minutes.
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