Layered Alexander Cake with Jam and Glaze
Ingredients
Dough
- 3 cups flour
- 1 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup butter, chilled
- 1 medium egg
- 1 teaspoon vanilla extract
Filling
- 1 cup berry jam
Glaze
- 2 cups powdered sugar
- 4 tablespoons lemon juice
Preparation
In a food processor, place the flour, sugar, salt, baking powder, and butter and operate at medium speed until the mixture is crumbly like bread crumbs, then add the egg and vanilla and continue operating until well combined and a dough forms.
Cut the dough into 3 pieces, wrap them, and place in the refrigerator for several hours.
Leave the dough on the counter for a few minutes to soften slightly and make it easier to roll out.
Preheat the oven to 180°C and get short-rimmed baking sheets, then place parchment paper in them.
Roll out each piece of dough into a rectangle measuring 7 by 11 inches.
Place the rectangles in the baking sheets and prick them with a fork.
Bake the rectangles for 10 to 12 minutes until golden brown.
Do not remove the rectangle from the tray; immediately after taking it out of the oven, spread half the jam over it while the dough is still warm.
Place the second rectangle over the jam.
Spread the remaining jam over the second rectangle.
Place the third rectangle over the jam.
For the glaze, in a deep bowl, place the sugar and add lemon juice gradually, stir to get a thick sauce, then spread it over the cake immediately, using a plastic spoon to spread the sauce to cover the surface completely.
Let the cake cool for several hours so that it cools completely and the sauce sets.
Cut the cake into squares and serve it.
