Two-tone cake with vanilla cream and apricot jelly

Name: Two-tone cake with vanilla cream and apricot jelly
Ingredients: 3 eggs; 1/8 teaspoon salt; 120 g sugar; 22.5 ml oil; 5 ml vanilla extract; 150 g flour; 5 g baking powder; 2 eggs; 1/8 teaspoon salt; 100 g sugar; 30 ml oil; 5 ml rum extract; 10 g cocoa powder; 3 g baking powder; 90 g flour; 3 egg yolks; 150 g sugar; 5 ml vanilla extract; 90 g cornstarch; 750 ml milk; 500 ml sweetened liquid cream; 550 g apricots from compote without skins; 10 g gelatin; 100 ml cold water; 500 ml strained apricot compote; 100 ml liquid cream; 2 drops red food coloring; 2 drops yellow food coloring; 12 golden sugar candies

Dessert - Two-tone cake with vanilla cream and apricot jelly by Luana A. - Recipia

Apricots from compote are puréed and spread in two thin layers between vanilla and cocoa sponge layers. The two-tone cake with vanilla cream and apricot jelly cuts into soft slices, with a yellow-orange center just outlined by the jelly. I cut it into narrow slices so you can see the alternating layers. Prep: 60 minutes. Cooking: 79 minutes. Resting: 5 hours and 30 minutes. Total time: 7 hours and 49 minutes. Servings: 12. Approximately 550 kcal and 10 g protein per serving.

Ingredients

For the vanilla layers

3 eggs
1/8 teaspoon salt
120 g sugar
22.5 ml oil
5 ml vanilla extract
150 g flour
5 g baking powder

For the cocoa layer

2 eggs
1/8 teaspoon salt
100 g sugar
30 ml oil
5 ml rum extract
10 g cocoa powder
3 g baking powder
90 g flour

For the cream

3 egg yolks
150 g sugar
5 ml vanilla extract
90 g cornstarch
750 ml milk
500 ml sweetened liquid cream

For the apricot jelly

550 g apricots from compote without skins
10 g gelatin
100 ml cold water

For soaking

500 ml strained apricot compote

For decorating

100 ml liquid cream
2 drops red food coloring
2 drops yellow food coloring
12 golden sugar candies

Preparation

1. Separate the egg whites from the yolks for the vanilla layers. Beat the egg whites with 1/8 teaspoon salt until stiff, then add the sugar and beat until you have a glossy meringue. 2. Fold in the yolks, 22.5 ml oil and 5 ml vanilla extract. Gradually add the flour and baking powder, gently folding from the bottom up with a spatula. 3. Heat the oven to 180°C. Line a 22 cm springform pan with baking paper and grease the sides with oil. Pour in half the batter and bake for 20 minutes, until lightly browned. Remove the layer and leave it to cool for 60 minutes. 4. Bake the other half of the batter in the same pan, also for 20 minutes. Leave this layer to cool too. 5. For the cocoa layer, separate the eggs. Beat the egg whites with 1/8 teaspoon salt, add the sugar and beat until they form a meringue. Fold in the yolks, 30 ml oil and 5 ml rum extract, then the cocoa, flour and baking powder. Bake in the 22 cm pan for 20 minutes, until the layer is browned, then leave it to cool. 6. Put water in a saucepan and heat it for a water bath. Mix the yolks with the sugar, vanilla extract and cornstarch, using 50 ml of the milk. Add the remaining 700 ml milk and cook the cream over the water bath, stirring continuously, for 15 minutes, until thickened. Leave it to cool for 60 minutes. 7. Mix the cooled cream with 30 ml of the liquid cream. Whip the remaining 470 ml cream and fold it into the cream mixture. 8. Purée the apricots in a food processor. Hydrate 5 g gelatin in 50 ml cold water, then put the bowl in warm water for 2 minutes, until dissolved. Stir the gelatin into half the apricot purée. 9. Place a vanilla layer on a serving plate and fasten the springform ring around it. Soak it with 250 ml compote and leave it for 5 minutes to absorb the liquid. Spread a third of the cream on top, then pour over the apricot jelly. 10. Place the cocoa layer over the jelly and soak it with 125 ml compote. Hydrate the remaining 5 g gelatin in 50 ml cold water and dissolve it in warm water for 2 minutes. Mix it with the remaining purée and pour it over the cocoa layer. 11. Chill the cake for 30 minutes, just until the jelly starts to set. Spread another third of the cream on top, place the second vanilla layer over it and soak it with the last 125 ml compote. Leave the cake in the fridge for 4 hours. 12. Loosen the ring with a knife and cover the cake with the remaining cream, setting aside 100 g. Whip 100 ml cream separately. Mix the whipped cream with the reserved cream and color it with 2 drops of red food coloring and 2 of yellow. Decorate with a piping bag, then place one golden candy in the middle of each flower.

Notes

Keep the cake covered in the fridge for up to 3 days; you can assemble it the night before, then add the flowers after covering it with cream. I serve it with black tea, which doesn’t mask the taste of the apricots. Choose soft apricots from compote and drain them well before puréeing, otherwise the purée will be watery. If they still have their skins, remove them, since the pieces can be felt in the jelly. With a 22 cm diameter, splitting the purée in two makes thin layers, so spread it evenly right to the edge of the layer. I wanted the jelly to show more, but in my cake it was only just visible, even though it tasted good. Peaches from compote can replace the apricots, in the same quantity, without their skins. The cake contains gluten from the flour, eggs and dairy from the milk and cream.