Caramelized Apricot and Vanilla Cake
User Reviews
4.9
-
Prep Time
30 mins
-
Cook Time
45 mins
-
Additional Time
1 hr
-
Total Time
2 hrs 15 mins
-
Servings
15 servings
-
Course
Dessert
-
Cuisine
American, International
Caramelized Apricot and Vanilla Cake
Description
The Caramelized Apricot and Vanilla Cake begins with a meringue made by whipping egg whites with sugar until frothy, then folding in almonds and cocoa powder to create a nutty, lightly chocolate base. Baked until slightly crispy, the meringue forms the cake layers. The vanilla cream is prepared from milk, egg yolks, sugar, starch, vanilla extract, gelatin sheets to set, and whipped cream for richness and lightness, yielding a smooth and creamy filling and topping.
Caramelized apricots are made by cooking sugar until it turns to caramel, then gently cooking fresh apricot pieces in the caramel with butter to soften and develop flavor. The apricots add a bright, sweet, and slightly tangy contrast to the creamy vanilla layer and crunchy meringue.
Assembling the cake involves layering the meringue halves with the vanilla cream and topping with caramelized apricots, offering a balance of textures and flavors that combine nutty, creamy, fruity, and sweet components.
Ingredients
Meringue:
- 6 egg white
- 6 tbsp almonds
- 1 tbsp cocoa powder
- 7 tbsp sugar
Vanilla cream:
- 300 ml milk
- 4 egg yolk
- 90 g sugar
- 4 tbsp starch
- 1 tsp vanilla extract
- salt a pinch
- 2 gelatin sheet
- 200 ml whipping cream
- 1 tsp vanilla sugar
Caramelized apricots:
- 100 g sugar
- 10 apricots small, sweet
- 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
User Reviews
Overall Rating
4.9
You'll Also Love
