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Dessert

Apricot Layered Cake

A layered cake made with a butter, sour cream, and flour dough, filled with apricots and topped with confectioner's sugar.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Apricot Layered Cake

Ovenmedium heat

Ingredients

Directions

Make the dough

  1. Beat the butter with the sugar, then with egg.

  2. Add the sour cream, vinegar, vanilla, lemon peel and mix well.

  3. Add the flour and knead a dough which you then refrigerate for 1 hour.

  4. Divide the dough in two and roll each part into a round sheet.

Bake and assemble

  1. Grease the cake pan, lay the first sheet in and bake.

  2. When the dough has risen and has started to become a little crusty, lay the apricot halves, sprinkle with the 3 tablespoons sugar and cover with the second sheet.

  3. Place again in the oven, at medium heat and bake until golden brown.

Finish

  1. Let cool in the pan, then turn onto a plate and sprinkle with confectioner's sugar.

Nutrition, whole recipe (rough)

828Calories
37 gProtein
19 gFat
122 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Apricot1 medium (35g)17
Vanilla1 tsp extract (4ml)12
Lemonjuice of 1 lemon (48ml)12
Vinegar1 tbsp (15ml) distilled3

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the structure of the dough so the sheets hold together when rolled and baked.
Butter or margarine
Adds fat that tenderises the dough and carries flavour.
Sour cream
Adds moisture and a slight tang that keeps the crumb soft.
Egg
Binds the dough and adds richness to the crumb.
Apricots
Provide fruit moisture and a tart-sweet flavour that softens as it bakes.

The step that matters

Baking the first sheet until it is risen and just crusty before adding the apricots. If the base is placed on the fruit too early it stays pale and soggy, while too long a bake dries it out. The surface must set enough to hold the filling without collapsing.

Swap the lemon

How well each one fits the dish's main ingredients (flour, butter, cream, egg, sugar, vinegar, vanilla):

  1. Strawberryfits better
  2. Figfits better
  3. Raspberryfits better
  4. Lemonthe original

Fit is the average pairing score against flour, butter, cream, egg, sugar, vinegar, vanilla. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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