Two-Toned Apricot Jam Snack Cake

Merendina Bigusto (Two-Toned Snack Cake)

Category: Desserts
Servings: 8

This Merendina Bigusto, a delightful two-toned snack cake, combines a soft, light lemony sponge with a rich chocolate layer. The cake is filled with sweet apricot jam and dusted with powdered sugar, making it a perfect treat for any occasion. The recipe involves a two-tone approach, creating a visually appealing and delicious dessert that’s perfect for both adults and children. The cake is easy to make and is sure to become a family favorite.

Ingredients

Instructions

1. Prepare the Cake Batter
   Start by breaking the eggs into a large bowl. Add the granulated sugar and beat the mixture until it becomes smooth and creamy. Next, incorporate the softened butter, cutting it into cubes and continuing to beat the mixture on medium speed until the butter is fully incorporated.

2. Add Flavors and Dry Ingredients
   Grate the zest of the lemon into the batter, followed by the sifted all-purpose flour and baking powder. Stir the mixture gently with a wooden spoon until all the flour is absorbed and the batter is well combined.

3. Divide the Batter
   Divide the batter evenly into two bowls. In one of the bowls, sift the cocoa powder into the batter and mix gently with a spatula until the cocoa is fully incorporated, creating a rich chocolate batter.

4. Prepare the Baking Pans
   Line two 20 cm square baking pans with parchment paper and place them on a baking tray. Pour the chocolate batter into one pan, leveling the surface with a spatula. Similarly, pour the plain batter into the second pan.

5. Bake the Cakes
   Preheat your oven to 180°C (350°F). Place the pans in the center of the oven and bake for approximately 20 minutes. Perform the toothpick test: insert a toothpick into the center of the cakes, and if it comes out clean, the cakes are done. Once baked, remove the pans from the oven and let the cakes cool for a few minutes before carefully removing them from the pans and peeling off the parchment paper.

6. Cool and Prepare for Assembly
   Allow both cakes to cool completely. Once cooled, trim off any hard or overcooked edges from both cakes to expose the soft interior, ensuring you have two smooth, clean surfaces to work with.

7. Assemble the Merendina
   Using a pastry bag, fill it with apricot jam. Cut both cakes into two halves, first slicing each cake lengthwise, then crosswise to create four equal rectangles from each cake. Stack one of the chocolate layers on top of the plain cake, then sandwich them together. Repeat this with the other cake layers, creating a stack of alternating chocolate and white layers.

8. Cut and Serve
   Once stacked, cut the cake into smaller pieces, each about the size of a classic snack bar, giving you a total of 8 pieces. Dust the top with powdered sugar for a touch of sweetness and decoration.

Serving Suggestion

These two-toned snack cakes are perfect for a sweet breakfast or an afternoon treat alongside your favorite hot beverage. The combination of soft, flavorful cake and apricot jam provides a delightful balance of textures and flavors, making each bite a little moment of indulgence. Enjoy these with a cup of tea, coffee, or a glass of milk!

Nutritional Information (per serving):

Whether you’re baking for a special occasion or just craving something sweet, this Merendina Bigusto is sure to satisfy your sweet tooth with its delectable combination of flavors and textures.