Apricot jelly and mascarpone cream cake

Ingredients

For the sponge

• 6 eggs
• 200 g sugar
• 45 ml water
• 1/4 teaspoon salt
• 90 ml oil
• 5 ml vanilla extract
• 200 g flour
• 1 packet baking powder

For the apricot jelly

• 350 g pitted apricots
• 5 tablespoons sugar
• 1/2 lemon
• 3 tablespoons starch
• 60 ml water

For the vanilla and mascarpone cream

• 400 ml milk
• 1/2 vanilla pod
• 120 g sugar
• 4 tablespoons starch
• 250 g mascarpone
• 150 ml whipping cream

For soaking

• 30 ml apricot syrup

For the dark glaze

• 250 g dark or milk chocolate
• 100 ml whipping cream

For the white glaze

• 90 g white chocolate
• 2-3 tablespoons whipping cream

For decorating

• 100 ml whipping cream
• 100 g apricots

Preparation

1. Preheat the oven to 180°C and line a 35 x 25 cm baking tin with parchment paper. 2. Beat the egg whites with 45 ml water and 1/4 teaspoon salt until stiff, glossy peaks form, then gradually add the sugar. Mix in the egg yolks, oil and vanilla on low speed. 3. Mix the flour with the baking powder and fold it in with a spatula in three or four batches. Bake the sponge for 25-30 minutes, until a toothpick comes out clean. Leave it to cool, then cut it into two layers. 4. Cut the apricots into pieces and cook them with the sugar and lemon juice for 8-10 minutes. Blend them into a purée and return it to the heat. Dissolve the starch in 60 ml cold water, pour it into the purée and stir for another 2-3 minutes, until the jelly thickens. Leave it to cool to room temperature. 5. Spread the jelly over the first sponge layer and chill the cake for 20 minutes, until it has set slightly. 6. Put the milk and the seeds from the vanilla pod in a saucepan and heat for 4-5 minutes, until the milk starts to boil. Mix the starch with the sugar, then slowly pour the hot milk over them in a thin stream, whisking vigorously. Return everything to a low heat and stir for 4-5 minutes, until the cream thickens. Leave it to cool to room temperature. 7. Beat the mascarpone with 150 ml whipping cream until firm. Gradually fold the mixture into the cooled milk cream, mixing on low speed. 8. Spread the cream over the jelly and place the second sponge layer on top. Lightly brush it with 30 ml apricot syrup and chill the cake for 3-4 hours. 9. Cut the cake into suitable-sized pieces with a sharp knife. Melt the dark or milk chocolate with 100 ml whipping cream, stirring for 3-4 minutes, until the glaze is smooth. Glaze the pieces and chill them for 30 minutes, until the chocolate sets. 10. Melt the white chocolate with 2-3 tablespoons whipping cream for 2-3 minutes. Drizzle a little glaze diagonally over each piece. Decorate with a dollop of whipped cream and pieces of apricot.