White chocolate cake with candied apricots

Name: White chocolate cake with candied apricots - Maria P.
Ingredients: Base: 6 eggs; 60 g granulated sugar; 50 g butter; 90 g white chocolate; 200 g flour; lemon zest; vanilla sugar; a pinch of salt. Cream: 3 eggs; 250 g butter 82%; 200 g sugar; vanilla extract or vanilla pod. For decoration: 300 g apricot jam; 100 g candied apricots; 10 g white chocolate. Syrup: juice from half a lemon; 60 g sugar.

Dessert - White chocolate cake with candied apricots by Maria P. - Recipia

White chocolate sponge cake, tangy lemon syrup, apricot jam, and fine cream of eggs and butter If you are looking for a dessert that will impress and combine delicious textures and flavors, you have found the perfect recipe! The white chocolate sponge cake is a preparation that brings a touch of sweetness and a sophisticated taste, perfect for any special occasion. I will tell you how to create this delight step by step, with useful tips and information about the ingredients, so you can achieve a perfect result. Preparation time: 40 minutes Baking time: 30 minutes Total time: 1 hour and 10 minutes Number of servings: 12 Ingredients: *Base:* - 6 large eggs - 60 g granulated sugar - 50 g butter (preferably 80% fat) - 90 g white chocolate - 200 g flour - Zest of one lemon - 1 packet of vanilla sugar - A pinch of salt *Cream:* - 3 eggs - 250 g butter (preferably 82% fat) - 200 g sugar - Vanilla extract or 1 vanilla pod *For decoration:* - 300 g apricot jam - 100 g dried apricots - 10 g white chocolate (for decoration) *The syrup:* - Juice from half a lemon - 60 g sugar Short history: The sponge cake is a classic dessert, originating from the pastry traditions of several cultures, appreciated for its light and fluffy texture. The addition of white chocolate and apricot jam gives it a modern and refined touch, making this dessert an ideal choice for lovers of fine sweets. Step by step: 1. Preparing the base: - Start by separating the egg whites from the yolks. Make sure the bowls are clean to achieve a perfect foam. - Beat the egg whites with a pinch of salt until you get a stiff foam. Gradually add the sugar and continue mixing until the foam becomes shiny and firm. - In a small saucepan, melt the butter over low heat and add the white chocolate. Stir continuously until the chocolate is completely melted and homogeneous. Let the mixture cool slightly. - In another bowl, beat the yolks with the vanilla sugar and lemon zest. Add the melted butter and white chocolate mixture and mix well. - Gradually fold in the egg whites into the yolk mixture, gently mixing to avoid weighing down the batter. Add the sifted flour and mix using a spatula, with up-and-down motions. - Pour the mixture into a baking pan lined with parchment paper and level carefully. 2. Baking: - Preheat the oven to 180°C. Bake the sponge cake for 25-30 minutes, or until it turns golden and passes the toothpick test. - Once cooled, remove it from the pan and let it cool completely on a wire rack. 3. Preparing the syrup: - In a small saucepan, combine the lemon juice with the sugar. Place over low heat and stir until the sugar is completely dissolved. Let the syrup cool. 4. Preparing the cream: - In a bowl, beat the eggs with the sugar and vanilla. Place the mixture over a double boiler, stirring constantly, until it thickens slightly. Be careful not to let it boil too hard, to avoid coagulating the eggs. Let it cool, stirring occasionally. - In another bowl, cream the butter until it becomes creamy. Gradually add the cooled egg cream, spoon by spoon, gently mixing with a mixer or spatula. 5. Assembling the dessert: - Cut the sponge cake in half horizontally. Soak each layer with the lemon syrup. - Spread the first layer with apricot jam, then add a generous layer of vanilla cream with butter. Place the chopped dried apricots on top. - Cover with the second layer of sponge cake and repeat the process, finishing with a layer of cream. Grate the white chocolate on top for an elegant decoration. 6. Serving: - Let the dessert sit in the refrigerator for a few hours before serving. It will become tastier as the flavors meld together. - You can serve the sponge cake alongside a scoop of vanilla ice cream or with a fresh fruit sauce for a contrast of textures and flavors. Useful tips: - Make sure all ingredients are at room temperature for a homogeneous mixture. - You can experiment with other jams, such as raspberry or cherry jam, to add a different flavor profile. - If you want to enhance the visual appeal of the dessert, you can add a few fresh mint leaves when serving. Nutritional information: A serving of white chocolate sponge cake has approximately 350-400 calories. It contains healthy fats from butter and white chocolate, proteins from eggs, and carbohydrates from flour and sugar. It is a rich dessert, but consumed in moderation, it can be part of a balanced diet. Frequently asked questions: - Can I use dark chocolate instead of white chocolate? Yes, but it will change the flavor of the dessert. Dark chocolate will add a more intense bitterness. - How can I make this dessert easier? You can use a ready-made cake mix for the base, but the result will not be as airy and fluffy. - How long does it keep? This sponge cake keeps well in the refrigerator, covered, for 3-4 days. Enjoy this white chocolate sponge cake, a dessert that will quickly become your favorite and that of your loved ones! With each bite, you will feel how the flavors blend perfectly, and the fine cream will make you return to this recipe again and again.

White chocolate cake with candied apricots

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