Ingredients

Biscuit

193 grams (6.80 ounces) flour
170 grams (6.00 ounces) carrots
278 grams (9.80 ounces) eggs
10 grams (0.35 ounces) baking powder
210 grams (7.40 ounces) sugar
180 grams (6.35 ounces) butter
100 grams (3.55 ounces) pecan nuts
2 grams (0.05 ounces) salt
2 grams (0.05 ounces) cinnamon
2 grams (0.05 ounces) nutmeg

Cheesecake

62 grams (2.20 ounces) eggs
300 grams (10.60 ounces) cream cheese
50 grams (1.75 ounces) sugar
80 grams (2.80 ounces) cream (33%+)
1 gram (0.05 ounces) salt
110 grams (3.90 ounces) caramelized apricots with carrots
23 grams (0.80 ounces) flour
20 grams (0.70 ounces) pecan nuts

Caramelized Apricots with Carrots

220 grams (7.75 ounces) carrots
230 grams (8.10 ounces) apricots
215 grams (7.60 ounces) sugar

Soaking

30 grams (1.05 ounces) sugar
100 grams (3.55 ounces) water
50 grams (1.75 ounces) apricot puree

Assembling Crème

500 grams (17.65 ounces) cream cheese
100 grams (3.55 ounces) powdered sugar
100 grams (3.55 ounces) cream (33%+)

Coating Custard

530 grams (18.70 ounces) cream cheese
120 grams (4.25 ounces) powdered sugar
180 grams (6.35 ounces) butter (82.5%)

Instructions

Step 1

This cake is just like early autumn – bright, juicy, and tempting! It features juicy carrot biscuits with pecans, caramelized apricots with carrots, a delicate cheesecake with caramelized apricots, and delicious fluffy crème. The calculation is for a 16 cm (6.3 inch) cake.

Step 2

For the Sponge Biscuit (2 ring molds):

Step 3

1. Make sure all the ingredients are at room temperature. Sift the flour with the baking powder. Add the salt, cinnamon, and nutmeg, then combine everything well with a whisk. Using room temperature ingredients ensures a smooth batter.

Step 4

2. Whip the eggs with sugar at high speed until a thick fluffy foam forms.

Step 5

3. Gradually add the dry ingredients in two additions, gently mixing with a silicone spatula from the middle to the edge.

Step 6

4. Melt the butter in the microwave and cool it slightly. Mix about 2-3 tablespoons of the batter with the butter until smooth, then combine it back into the main batter.

Step 7

5. Fold in the finely grated carrots and finely chopped pecans. Ensure everything is well combined.

Step 8

6. Divide the batter into 2 ring molds (16 cm or 6.3 inches in diameter).

Step 9

7. Bake the sponge biscuit in a preheated oven at 160°C (320°F) in top/bottom mode for 35 to 40 minutes, or until a skewer inserted comes out clean. Focus on your oven!

Step 10

8. Cool the biscuits on a wire rack, then wrap them in cling film and refrigerate for 4 to 6 hours, preferably overnight. Cut each biscuit into two layers before assembly.

Step 11

For the Cheesecake with Caramelized Apricots and Carrots:

Step 12

1. Mix room temperature cream cheese with sugar and salt until smooth using a silicone spatula.

Step 13

2. Add the eggs and combine well.

Step 14

3. Sift in the flour and mix.

Step 15

4. Fold in the caramelized apricots with carrots, then add the cream and combine.

Step 16

5. Pour the mixture into a prepared ring mold and bake in a water bath in a preheated oven at 120°C (248°F) for 50 minutes. The edges should set, and the middle should still shake slightly.

Step 17

6. Cool the cheesecake for 2 hours in a slightly open oven, then refrigerate for at least 6 to 8 hours.

Step 18

For the Caramelized Apricots with Carrots:

Step 19

1. Place the sugar and carrots (cut into small cubes) in a deep-bottomed saucepan. Caramelize the carrots.

Step 20

2. When almost ready, add the frozen apricots, cut into cubes.

Step 21

3. Cook until the mixture is done and remove from heat. Cool it down.

Step 22

For the Soaking Syrup:

Step 23

1. Place all the ingredients in a thick-bottomed saucepan and bring to a boil. Cool it down.

Step 24

For the Cake Assembling Crème:

Step 25

1. Combine the cream cheese with powdered sugar at low mixer speed.

Step 26

2. Add the cream and combine. The crème is ready!

Step 27

For the Coating Custard:

Step 28

1. Take the butter out of the fridge 30 to 40 minutes before cooking.

Step 29

2. Whip the butter with powdered sugar until it becomes white and fluffy.

Step 30

3. On the lowest mixer speed, mix in the cream cheese.

Step 31

4. Combine the cream cheese with the butter mixture.

Step 32

5. Mix again and place the custard in a pastry bag — ready to use!

Step 33

To Assemble the Cake:

Step 34

1. Layer the cake in this order: sponge biscuit layer, soaking syrup, crème, crème edge, caramelized apricots with carrots, crème, sponge biscuit layer, soaking syrup, thin layer of crème, cheesecake, thin layer of crème, sponge biscuit layer, soaking syrup, crème, crème sides, caramelized apricots with carrots, crème, soaking syrup.

Step 35

Bon Appetit!

Servings

This lavish cake is more than a feast for the taste buds; it's a visual delight. 🎂 Serve with a garnish of extra caramelized apricots and a sprinkle of chopped pecans for that extra pizzazz. 🍑

If you want to add a little autumn charm, why not pair each slice with a warm cup of spiced chai or a creamy pumpkin latte? 🍵 Both drinks elevate the cake's rich flavors and make for a cozy treat during chilly evenings.

Hosting a special dinner? Serve your cake on a rustic wooden board or a vintage cake stand to give it an elegant centerpiece appeal. 🌟 Add a few cinnamon sticks and some autumn leaves as décor to make the presentation truly unforgettable. 🍂

Got leftovers? Layer the cake in a jar with some extra cream and apricots for a grab-and-go dessert that’s perfect for picnics or a delightful surprise in tomorrow’s lunchbox. 🍰

Equipment

Stand Mixer

A stand mixer makes whipping up the eggs and achieving the perfect fluffy texture a breeze! If you don't have one, a hand mixer works just fine but requires a bit more elbow grease.

Silicone Spatula

Gentle on your mixture and perfect for folding in ingredients without deflating your fluffy batter.

Ring Molds

Essential for baking those even, perfectly round layers. Aim for 16 cm (6.3 inches) in diameter.

Wire Rack

Helps cool your cakes evenly and quickly.

Pastry Bag

Great for applying the coating custard smoothly and artistically.

Deep-bottomed Saucepan

Ideal for caramelizing your apricots and carrots evenly.

Thick-bottomed Saucepan

Perfect for preparing the soaking syrup without burning it.

Variations

Gluten-Free Variation: 🌾 Swap out the regular flour with your favorite gluten-free flour blend. Ensure your baking powder is gluten-free too. The texture might be slightly different, but the flavor? Still absolutely mouthwatering! 💖

Vegan Variation: 🌱 For a vegan twist, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg), use vegan cream cheese and butter, and substitute full-fat coconut cream for the regular cream. The right swaps will still provide a rich, delicious cake that everyone can enjoy! 😋

Faq

  • How do I know when my sponge biscuit is done baking?

    Use a skewer to test. Insert it into the center of the biscuit, and if it comes out clean, your biscuit is done!

  • Why did my cheesecake crack?

    A sudden temperature change can cause cracking. Let the cheesecake cool gradually in a slightly open oven to avoid this.

  • Can I use another nut instead of pecans?

    Sure! Walnuts or almonds can be great alternatives. Just be sure to chop them finely.

  • How do I prevent my cheese cream from becoming too runny?

    Ensure all the ingredients are well-chilled before mixing, and don't overbeat your cream. Adding cream gradually can also help control the consistency.

  • Can I freeze this cake for later?

    Absolutely! Ensure the cake is fully assembled and wrapped tightly to avoid freezer burn. Thaw it in the fridge overnight before serving.

  • How do I achieve a smooth finish with the coating custard?

    Using a pastry bag can help apply the custard smoothly. After layering, a cake scraper can help you achieve that flawless finish.

Nutrition facts

AUTUMN JAZZ CAKE
Recipe Yield:12 servings
Calories:Per slice
Calories (Min - Max):450 - 500
Total Fat:30g
Saturated Fat:15g
Protein:6g
Total Carbohydrate:40g
Total Sugars:25g