Apricot meringue cake

Name: Apricot meringue cake
Ingredients: 2 eggs; 60 g sugar; 60 g flour; 2 tablespoons oil; 1 packet vanilla sugar; 1/8 teaspoon salt; 5 egg whites; 3 tablespoons sugar; 1 packet vanilla sugar; 3 tablespoons apricot jam; 1/8 teaspoon salt; 3 tablespoons sugar; 1500 ml water; 200 ml whipping cream; 1 tablespoon sour cream; 200 g mascarpone; 1 tablespoon sugar

Dessert - Apricot meringue cake by Norica K. - Recipia

Apricot meringue cake has a fluffy sponge, a sweet apricot meringue and a layer of caramel. It’s finished with mascarpone cream, and the syrup soaks into the sponge while it chills. I like it very cold, cut into thin slices. Prep: 30 minutes. Cook: 48-54 minutes. Rest: 150 minutes. Total time: 228-234 minutes. Servings: 8. Approximately 390 kcal and 8 g protein per serving.

Ingredients

For the sponge

2 eggs
60 g sugar
60 g flour
2 tablespoons oil
1 packet vanilla sugar
1/8 teaspoon salt

For the meringue

5 egg whites
3 tablespoons sugar
1 packet vanilla sugar
3 tablespoons apricot jam
1/8 teaspoon salt

For the caramel

3 tablespoons sugar

For the water bath

1500 ml water

For the topping

200 ml whipping cream
1 tablespoon sour cream
200 g mascarpone
1 tablespoon sugar

Preparation

1. Heat the oven to 180°C and line a 20 cm round cake pan with baking paper. 2. Beat 2 egg whites with 1/8 teaspoon salt until foamy. Gradually add the sugar and beat until the meringue is stiff. 3. Mix the egg yolks with the oil and fold them into the egg whites. Add the sifted flour, gently folding it in with a spatula, then fold in one packet of vanilla sugar. 4. Pour the batter into the pan and bake the sponge for 20 minutes, until golden and springy to the touch. Leave it to cool. 5. Put the caramel sugar in a 20 cm round ovenproof glass dish. Caramelize it for 3-4 minutes, until amber, then carefully swirl the dish so the caramel coats the sides too. 6. Beat the 5 egg whites with 1/8 teaspoon salt. Gradually add the sugar and the second packet of vanilla sugar and beat until the sugar dissolves. 7. Fold in the apricot jam with a spatula, then pour the meringue over the caramel and smooth the top. 8. Set the dish in a larger pan and pour in 1500 ml water, up to halfway up the glass dish. Bake at 160°C for 25-30 minutes, until the meringue is set and a toothpick comes out clean. 9. Leave the meringue in the turned-off oven with the door ajar for 30 minutes. Place the cooled sponge on top and invert the cake onto a serving plate. 10. Chill the cake for 2 hours, until completely cool. Beat the cream with the sour cream, mascarpone and sugar, then cover the cake with the cream.

Notes

Buni’s cake caught my eye, and I later saw it at Gaby’s; I used apricot jam instead of rose petal jam, and next time I’ll try raspberries or strawberries. I cut it as soon as I’d covered it with cream. It goes well with a black coffee alongside the sweet cream. Keep it covered in the fridge for up to 3 days; you can make it a day ahead so the sponge soaks up the caramel syrup. The 20 cm glass dish keeps the meringue layer fairly tall; in a wider dish, it will bake faster. If the jam has a lot of syrup, drain off a little liquid before folding it in so the meringue doesn’t get too soft. For the cream, stop the mixer when it holds the whisk marks, before it turns grainy. You can replace the sponge with ladyfingers, and the cake is reminiscent of a syrup-soaked sponge with apricot meringue on top. It contains gluten, eggs and dairy.