“50 SHADES OF SUMMER” CAKE

Ingredients

Sponge Biscuit

155 grams (5.45 ounces) flour
55 grams (1.95 ounces) almonds
221 grams (7.80 ounces) eggs
5 grams (0.20 ounces) baking powder
180 grams (6.35 ounces) sugar
160 grams (5.65 ounces) butter (82.5%)
2 grams (0.05 ounces) salt

Apricot Cheesecake

100 grams (3.55 ounces) apricots
30 grams (1.05 ounces) sugar
230 grams (8.10 ounces) cream cheese
70 grams (2.45 ounces) powdered sugar
90 grams (3.15 ounces) cream (at least 33% fat content)
1 gram (0.05 ounces) salt
8 grams (0.30 ounces) gelatin
40 grams (1.40 ounces) water

Apricot Marmalade

150 grams (5.30 ounces) apricots
30 grams (1.05 ounces) water
50 grams (1.75 ounces) sugar
4 grams (0.15 ounces) gelatin
24 grams (0.85 ounces) water

Soaking

70 grams (2.45 ounces) apricot puree
30 grams (1.05 ounces) sugar
80 grams (2.80 ounces) water

Blueberry Confit

220 grams (7.75 ounces) blueberries
40 grams (1.40 ounces) sugar
10 grams (0.35 ounces) corn starch

Assembling Crème

500 grams (17.65 ounces) cream cheese
80 grams (2.80 ounces) powdered sugar
100 grams (3.55 ounces) cream (at least 33% fat content)

Covering Crème

510 grams (18.00 ounces) cream cheese
90 grams (3.15 ounces) powdered sugar
60 grams (2.10 ounces) cream (at least 33% fat content)
50 grams (1.75 ounces) blueberry puree

Equipment

Mixing Bowls
Choose different sizes to easily handle separate ingredients. Stainless steel is recommended for easy cleaning.
Silicone Spatula
Great for mixing delicate ingredients without overworking the batter.
Oven
Preheat your oven to ensure even baking. A reliable oven thermometer can prevent temperature discrepancies.
Springform Pan
A 16 cm (6.3 inch) springform pan is ideal for easy release of your layered cake.
Hand or Stand Mixer
Efficiently blend ingredients to achieve smooth consistencies.
Wire Rack
Essential for cooling the layers evenly and preventing sogginess.

Instructions

Step 1

This cake is just like August - juicy, sultry, and captivating! Delicate almond biscuits, no-bake cheesecake with caramelized apricots, blueberry confit, marmalade with juicy apricot pieces, and puffed cream cheese… The heady taste of summer in every piece of cake! The cake is light and bright, and doesn’t even have a drop of dye. This recipe is for a 16 cm (6.3 inches) cake.

Step 2

For the Sponge Biscuit: All the ingredients should be at room temperature. Sift the flour with the baking powder; add the chopped almonds (you can use almond flour) and salt, and mix well with a whisk. Whip the butter and the sugar with a mixer until fluffy. Add the eggs one at a time, mixing well each time. Add the dry ingredients in three batches, gently folding them in with a silicone spatula from the middle to the edge. Ensure that your movements are gentle to keep the batter airy. Pour the batter into a prepared ring. Bake the biscuit in an oven preheated to 170°C (338°F) for 45 to 55 minutes, until a skewer inserted comes out dry. Focus on your oven as baking times may vary. Cool the biscuit on a wire rack, wrap it in cling film, and refrigerate for 4 to 6 hours (preferably overnight). Cut the biscuit into three layers.

Step 3

For the Apricot Cheesecake: Simmer the apricots with the sugar in a saucepan until the liquid evaporates completely. Cool it down. Mix the cream cheese at room temperature with the powdered sugar until smooth using a silicone spatula. Add the cream and mix until combined. Add the gelatin mass (8 grams of gelatin dissolved in 40 grams of water) and mix well. Fold in the caramelized apricots at the end. Spread the cheesecake mixture into a prepared ring and refrigerate for 3 to 4 hours.

Step 4

For the Apricot Marmalade: Place cubed apricots with water in a saucepan over low heat. Add the sugar and bring the mixture to a boil. Simmer for 2 minutes. Remove from heat and add the gelatin mass (4 grams of gelatin dissolved in 24 grams of water). Mix well and pour into a prepared ring. Cool the marmalade, then place it in the freezer.

Step 5

For Soaking: Put the apricot puree, sugar, and water in a thick-bottomed saucepan. Bring to a boil, then let it cool. This soaking syrup will keep the sponge layers moist and flavorful.

Step 6

For the Blueberry Confit: Combine the sugar and corn starch. Heat the blueberries in a saucepan over a thick bottom, then add the sugar and cornstarch mixture. Bring to a boil and continue boiling for an additional two minutes. Place the confit in a container, cover with foil in contact, and cool. Refrigerate until needed.

Step 7

For the Assembling Crème: Combine the cream cheese and powdered sugar at a low mixer speed. Gradually add the cream and mix until smooth. Ensure not to over-whip the cream to avoid it turning too liquidy.

Step 8

For the Covering Crème: Combine the cream cheese and powdered sugar at the lowest mixer speed. Add the blueberry puree and cream, then mix again and place the crème in a pastry bag. This covering crème will give your cake a beautiful finish.

Step 9

Assembling the Cake: Follow this order: sponge biscuit layer, soaking, crème rim, blueberry confit, crème, cheesecake, crème, sponge biscuit layer, soaking, crème, crème rim, blueberry confit, soaking, sponge biscuit layer. Bon Appetit!

Servings

The beauty of this cake lies not just in its flavors but also in its versatility in serving. 🥳 Pair this delightful Summer Cake with a refreshing glass of iced tea for a picnic-perfect feast.

**Sunset Delight**: Serve a slice with a dollop of whipped cream and a sprinkle of fresh blueberries for added sweetness and visual appeal. 🍇

**Party Perfection**: Want to wow kids and adults alike? Add a scoop of vanilla ice cream on the side, letting it melt gently into the creamy layers of your cake. 🍦

**Morning Glory**: This cake isn't just for dessert! A modest slice paired with a cup of steaming coffee can make a delightful breakfast treat. ☕

Variations

💡 For those who prefer gluten-free options, replace the flour in the sponge biscuit with an equal amount of your favorite gluten-free flour blend. Also, ensure the baking powder is certified gluten-free.

🌱 For a vegan twist, use a combination of dairy-free cream cheese and coconut cream. Replace the gelatin with agar-agar, following the package instructions for amounts and prep.

With these variations, you can ensure everyone enjoys a slice of this fabulous cake, regardless of dietary needs. 🍰

Faq

Why is my almond sponge biscuit flat?
Ensure your baking powder is fresh, and make sure to preheat your oven. Whipping the butter and sugar properly also contributes to the rise.
Can I use frozen apricots for the marmalade?
Yes, frozen apricots can be used, but make sure to thaw and drain them well before use to avoid excess moisture.
How can I prevent my cheesecake layer from being too soft?
Ensure that your cream cheese is at room temperature before mixing. Chilling it adequately in the fridge helps it set firmly.
Why does my confit seem runny?
Make sure to boil the blueberry mixture long enough for the corn starch to activate and thicken the confit properly.
How do I get smooth edges on the cake?
Use a bench scraper or an offset spatula to smooth out the icing as you spin the cake on a turntable.
Can I make this cake ahead of time?
Yes, making the cake a day before allows the flavors to meld beautifully. Just assemble the final layers a few hours before serving.