Ingredients
Sponge Biscuit
- 170 grams (6 ounces) flour
- 170 grams (6 ounces) carrots
- 170 grams (6 ounces) sugar
- 2 eggs
- 100 milliliters (3.4 fluid ounces) yogurt
- 125 milliliters (4.2 fluid ounces) vegetable oil
- 100 grams (3.5 ounces) roasted nuts
- 10 grams (0.35 ounces) baking powder
- 3 grams (0.1 ounces) baking soda
- 10 grams (0.35 ounces) cinnamon
Confit (for 1 layer)
- 200 grams (7 ounces) canned apricots
- 40 grams (1.4 ounces) sugar
- 5 grams (0.2 ounces) cornstarch
- 5 grams (0.2 ounces) gelatin (Dr. Oetker)
- 30 grams (1 ounce) water
Cream
- 600 grams (21.2 ounces) cream cheese
- 200 grams (7 ounces) cream (33-35%)
- 60 grams (2.1 ounces) powdered sugar
Topping Cream
- 600 grams (21.2 ounces) cream cheese
- 100 grams (3.5 ounces) cream (33-35%)
- 40 grams (1.4 ounces) powdered sugar
Equipment
- Hand Mixer
Ideal for whipping eggs and mixing batters smoothly without any lumps.
- Sifter
Ensure your flour and dry ingredients are well-aerated for a light and fluffy cake.
- Springform Pans
Perfect for baking the cake layers evenly and facilitating easy removal.
- Hand Blender
Used for mashing the apricot filling until it’s silky smooth.
- Cling Film
Helps to line the springform and set the apricot confit without messy spills.
Instructions
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Servings
💡 Serving Suggestions & Ideas:
🎉 Hosting a party? Serve this carrot sponge cake as the centerpiece dessert. Slice it into generous portions and pair it with a side of vanilla ice cream for an extravagant treat. The creamy layers and hint of roasted nuts will have your guests swooning! 🍨
☕ Enjoying a quiet afternoon tea? This cake pairs beautifully with a cup of Earl Grey or any robust tea. The subtle spice from the cinnamon and the tangy apricot confit create a delightful medley that enhances the flavors of your favorite brew. 🫖
🍽️ For a more elegant presentation, decorate the top with edible flowers and a dusting of powdered sugar. This touch of decor elevates the visual appeal and makes every slice Instagram-worthy. 📸
Variations
💡 Gluten-Free Variation: To make this cake gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure all other ingredients are gluten-free certified. 🥳
🌱 Vegan Variation: Replace the eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg, let sit for 5 minutes). Use dairy-free cream cheese and vegan cream alternatives. 🥕
Faq
- How do I prevent my cake from sticking to the pan?
Make sure to properly grease and line your springform pans with parchment paper.
- Can I make the apricot confit in advance?
Yes, you can prepare the confit and freeze it until you’re ready to assemble the cake.
- Why is my cake dense and not fluffy?
This can happen if you overmix the batter or don’t sift the dry ingredients properly.
- How do I know when my cake layers are done baking?
Insert a toothpick in the center; if it comes out clean, the layers are done.
- Can I use fresh apricots instead of canned?
Yes, but you may need to adjust the sugar content and cooking time to compensate for the different water content.
- How do I achieve smooth frosting?
Ensure your cream cheese is at room temperature before beating and avoid overmixing to prevent air bubbles.