Prepare the Dough:
Preheat the oven to 180°C (356°F).
Separate the egg yolks from the egg whites.
Beat the egg whites with a pinch of salt until stiff peaks form.
Gradually add 100g sugar and 8g vanilla sugar while continuing to beat.
Add the egg yolks one at a time, beating well after each addition.
Sift together 120g flour, 20g cornstarch, and 1 tsp baking powder. Gradually fold into the egg mixture.
Line the baking pan with baking paper and sprinkle 50g flaked almonds on the bottom.
Pour the batter into the pan and bake for about 30 minutes.
Prepare the Apricot Layer:
Mix 9g gelatin with 60ml water and let it soak for 5 minutes.
In a saucepan, combine 80g sugar and 100ml water. Bring to a boil.
Add 800g apricots (peeled and chopped) and cook until soft.
In a separate bowl, mix the vanilla pudding powder with 50ml water.
Stir the pudding mixture into the apricots and cook for about 3 minutes, stirring constantly.
Add the soaked gelatin to the apricot mixture and stir until dissolved.
Let the mixture cool slightly.
Assemble the Cake:
Divide the cooled cake into two layers.
Spread the apricot mixture over the bottom layer and cover with the top layer.
Refrigerate for 1 hour.
Prepare the Cream Layer:
Beat 300g cream cheese with 50g sugar until smooth.
In a separate bowl, beat 200g heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture.
Spread the cream layer over the top of the cake and refrigerate for 3 hours.
Finish and Serve:
Before serving, sprinkle the cake with powdered sugar.
Cut into slices and enjoy!
Serving Suggestions:
Serve chilled with a cup of coffee or tea.
Garnish with fresh mint leaves or extra apricot slices.
Cooking Tips:
Ensure the egg whites are beaten to stiff peaks for a light and airy sponge.
Let the apricot mixture cool slightly before spreading on the cake to prevent it from soaking into the sponge.
Nutritional Benefits:
High in protein from the eggs and cream cheese.
Contains vitamins from the fresh apricots.
Dietary Information:
Contains gluten, dairy, and eggs.
Nutritional Facts (per serving):
Calories: 350
Protein: 8 g
Carbohydrates: 40 g
Dietary Fiber: 2 g
Sugars: 30 g
Fat: 18 g
Storage:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Why You’ll Love This Recipe:
Easy to make with simple ingredients.
Light and refreshing flavor.
Perfect for any occasion.
Conclusion:
This Apricot and Cream Cake is a delightful dessert that combines the sweetness of apricots with a creamy, rich frosting. Easy to prepare and perfect for any occasion, it’s sure to become a favorite in your household. Enjoy this delicious cake with your loved ones!
Frequently Asked Questions:
1. Can I use canned apricots instead of fresh? Yes, you can use canned apricots, but make sure to drain them well before using.
2. Can I substitute the gelatin with agar-agar? Yes, you can use agar-agar as a vegetarian alternative to gelatin. Follow the package instructions for the correct amount.
3. Can I make this cake gluten-free? Yes, you can substitute the flour with a gluten-free flour blend.
4. How do I store leftovers? Store the cake in an airtight container in the refrigerator for up to 3 days.
5. Can I freeze the cake? Yes, you can freeze the cake without the cream layer. Wrap it tightly in plastic wrap and store in a freezer-safe container for up to 3 months.
6. Can I use other fruits instead of apricots? Yes, you can use peaches, nectarines, or plums as substitutes.
7. How do I prevent the cake from becoming soggy? Ensure the apricot mixture is cool before spreading it on the cake and do not over-soak the sponge.
8. What can I use instead of vanilla pudding powder? You can use cornstarch with a bit of vanilla extract as a substitute.
9. Can I use low-fat cream cheese? Yes, but the texture may be slightly different. Full-fat cream cheese gives a richer taste.
10. How do I know when the cake is done baking? The cake is done when a toothpick inserted into the center comes out clean.
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