Apricot cake

Ingredients

Sponge Biscuit

180 grams (6.35 ounces) butter at room temperature
180 grams (6.35 ounces) sugar
5 large eggs
300 grams (10.58 ounces) flour
10 grams (0.35 ounces) baking powder
0.125 teaspoon salt
4 apricots

Apricot Filling

300 grams (10.58 ounces) apricot puree
70 grams (2.47 ounces) sugar
8 grams (0.28 ounces) pectin NH

The Cream

500 grams (17.64 ounces) cream cheese
300 milliliters (1.27 cups) whipping cream
150 grams (5.29 ounces) powdered sugar

Equipment

Stand Mixer or Hand Mixer
A stand mixer makes beating the butter, sugar, and eggs a breeze, but a hand mixer works just as well. Make sure to mix at a low speed when adding flour to prevent overmixing.
Two 18-20cm (7.09-7.87 inch) Cake Pans
These pans are essential for baking evenly-sized sponge layers. Don’t forget to line the bottoms with parchment paper to prevent sticking.
Paring Knife
Use a sharp paring knife to pit and cut the apricots easily. This small but mighty tool is perfect for detailed fruit prep.
Cooling Rack
Allow your sponge cakes to cool completely on a rack to avoid soggy bottoms. Proper air circulation is key!
Cling Film
Wrap the cooled sponges in cling film and refrigerate to stabilize them before assembling the cake. This helps in achieving a firm structure.
Saucepan
A medium-sized saucepan is perfect for preparing the apricot filling. Stir continuously to avoid burning the mixture.

Instructions

Step 1

1. Preheat your oven to 338°F (170°C). Line the bottom of two 18-20 cm (7.09-7.87 inch) molds with parchment paper.

Step 2

2. In a large bowl, beat the butter and sugar together until creamy. Ensure the butter is at room temperature for easier mixing.

Step 3

3. Add the eggs one at a time, beating well after each addition. Crack eggs into a separate bowl first to avoid any shell pieces or bad eggs.

Step 4

4. Sift together the flour, salt, and baking powder. Gradually add this to the butter mixture on a low mixer speed until just combined.

Step 5

5. Slice the apricots in halves, remove the kernels, and cut each half into 5-6 pieces. Carefully fold the apricot pieces into the batter.

Step 6

6. Divide the batter evenly between the two prepared molds and smooth the tops.

Step 7

7. Bake in the preheated oven for about 40 minutes, or until a skewer inserted into the center comes out dry. Avoid opening the oven door frequently to maintain the temperature.

Step 8

8. Allow the biscuits to cool, then wrap them in cling film and refrigerate.

Step 9

9. In a small bowl, mix the sugar and pectin together.

Step 10

10. Heat the apricot puree in a saucepan over medium heat. Gently stir in the sugar-pectin mixture and bring to a boil while stirring constantly. Turn off the heat and let it cool to 104-122°F (40-50°C).

Step 11

11. For the cream, whip the cream cheese and powdered sugar together, adjusting the sweetness to your liking.

Step 12

12. Gradually add the whipping cream to the mixture and whip until smooth and fluffy.

Step 13

13. To assemble the cake, cut each sponge biscuit into 2 layers. Alternate layers of sponge with the cream and apricot filling, ensuring you create a dam of cream around the edges to hold the filling in place.

Step 14

14. Cover the sides and top of the cake with the remaining cream and smooth it out.

Step 15

15. Chill the cake in the refrigerator for several hours or better overnight to allow it to stabilize and the flavors to meld. Overnight chilling will result in a firmer and easier to slice cake.

Servings

Serving the Apricot Cream Sponge Cake is all about creativity. Picture this: a beautifully arranged cake, sliced into perfect wedges, each piece showcasing the lush layers of sponge, cream, and apricot filling. For a casual brunch, pair your slice with a frothy cappuccino or a glass of freshly squeezed orange juice—perfect companions for the cake's bright flavors. Hosting a more formal gathering? Serve the cake on a lovely cake stand, garnished with fresh mint leaves or a sprinkle of powdered sugar. A scoop of vanilla ice cream on the side can transform your cake into a sumptuous dessert. If you enjoy culinary adventures, try infusing your slices with a splash of rum or brandy for an adult twist. For a family-friendly option, a dollop of whipped cream or a spoonful of apricot jam enhances the cake's fruity flavor. The beauty of this cake lies in its versatility, making it fit for any occasion!

Variations

To make this recipe gluten-free, simply replace the regular flour with a gluten-free flour blend. Be sure to check that the baking powder you use is also gluten-free. For a vegan version, swap out the butter with a plant-based margarine and use flaxseed eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg) as a substitute for the eggs. Additionally, choose a vegan-friendly cream cheese and substitute the whipping cream with coconut cream for a dairy-free twist.

Faq

Why is my sponge cake so dense?
A dense sponge can be the result of overmixing the batter, especially after adding the flour. Mix just until incorporated to keep your sponge cake light and airy.
How do I know the cake is fully baked?
The best way to check is by inserting a skewer into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
Can I use frozen apricots for the filling?
Yes, frozen apricots can be used. Just make sure to thaw and drain them well before making the puree.
Why isn't my cream cheese frosting setting?
Ensure your cream cheese is chilled and firm. If it's still runny, try refrigerating the frosting for a bit to help it firm up before applying it to the cake.
How do I achieve even cake layers?
Use a serrated knife to carefully slice the sponge cakes in half horizontally. Rotating the cake as you slice helps in maintaining an even cut.
What's the best way to store the finished cake?
Store the assembled cake in the refrigerator, well-covered, to keep it moist and fresh. It can last up to 3 days when properly stored.