
Caramelized Apricot and Vanilla Cake
User Reviews
4.9
402 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
2 hrs 15 mins
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Servings
15 servings
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Course
Dessert
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Cuisine
American, International

Caramelized Apricot and Vanilla Cake
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This Caramelized Apricot and Vanilla Cake is just layers and layers of deliciousness.
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Ingredients
Meringue:
- 6 egg whites
- 6 tbsp almonds
- 1 tbsp cocoa powder
- 7 tbsp sugar
Vanilla cream:
- 300 ml milk
- 4 egg yolks
- 90 g sugar
- 4 tbsp starch
- 1 tsp vanilla extract
- a pinch of salt
- 2 sheets of gelatin
- 200 ml whipping cream
- 1 tsp vanilla sugar
Caramelized apricots:
- 100 g sugar
- 10 small sweet apricots
- 100 g butter
Instructions
Meringue:
- Whisk the egg whites with a pinch of salt until frothy. Gradually add the sugar, one tablespoon at a time, and mix after each addition until you get a nice meringue.
- Mix the cocoa powder with the almond flour, then add them to the meringue using a spatula/spoon, incorporating with upward motions.
- Preheat the oven to medium-low (160 °C/ 320 °F) and line a 25/35 cm (10x14 inches) baking tray with parchment paper.
- Pour the meringue into the pan, smooth it out, and bake for 25-30 minutes until slightly crispy on the outside. Remove from the oven and leave to cool, then cut into two halves of 25/17 cm (10 x 6.5 inches).
Caramelized apricots:
- Remove the pits from the apricots and cut the fruit into 4 pieces.
- Pour the sugar in a pan and leave to caramelize. When the sugar is completely caramelized, add in the fruit. Stir well and leave the mixture on medium heat for 8-10 minutes, until the liquid is slightly reduced. Turn off the heat and add in the butter.
- Put this mixture between the two meringue layers. Refrigerate.
Vanilla cream:
- Pour the milk and sugar in a pan over medium heat.
- Mix the egg yolks separately with the starch, adding a pinch of salt.
- When the milk is hot, pour a few tablespoons over the yolks and whisk to combine. Pour the egg mixture over the milk in the pan, leaving it over a medium heat. Stir continuously until the cream starts to boil and thickens. Remove the cream from the heat and cover with cling film.
- Hydrate the gelatin in cold water. After 5 minutes, add it to the warm cream. Stir well then refrigerate the mixture.
- Mix the whipping cream with a pinch of sugar. When the froth is stiff, add it to the vanilla cream with upward motions. Pour the vanilla cream over the meringue and refrigerate.
- Once the vanilla cream has set, add a little whipping cream with vanilla sugar on top. Decorate with chocolate pieces and serve in generous portions!
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
402 reviews
Excellent
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