August Symphony Cake

Name: August Symphony Cake
Ingredients: Base: 3 egg yolks; 200 g sugar; 400 g flour; 200 g butter; a pinch of salt; 100 g breadcrumbs. Filling: 200 ml liquid cream (30% fat); 100 g sugar; 1 egg yolk; vanilla essence; 6 ripe apricots; 6 nectarines; 250 g fresh raspberries; 400 g blueberries.

Dessert - August Symphony Cake by Stana P. - Recipia

I have made this cake several times, usually in July and August when I can easily find apricots, nectarines, blueberries, and raspberries. Each time, the large baking tray becomes filled with color. The tender crust and the cream and fruit filling are not hard to make, but it's good to be patient with cooling the dough. The recipe does not require complicated techniques, but it matters to use well-ripened fruits. Quick Info Total time: about 2 hours (including dough cooling) Preparation time: 30 minutes Baking time: 30-40 minutes Servings: 12-16 (depending on cutting) Difficulty: easy to medium Recipe type: summer fruit cake, to be made in a large tray Ingredients For the crust: 3 egg yolks 200 g sugar 400 g flour 200 g butter (cold) a pinch of salt 100 g breadcrumbs For the filling: 200 ml liquid cream (30% fat) 100 g sugar 1 egg yolk vanilla essence (to taste) 6 ripe apricots 6 medium-sized nectarines 250 g fresh raspberries 400 g blueberries Preparation method 1. Preparing the crust Put the egg yolks in a bowl and add the sugar. Whisk well with a whisk or mixer until light in color and you get a fluffy mixture. Pour the flour over and add the cold butter, cut into cubes, plus a pinch of salt. Quickly knead just enough to bring the dough together. Do not overwork it, so it remains tender. Wrap it in plastic wrap and refrigerate for about an hour. 2. Preparing the fruits While the dough is cooling, wash the fruits well. Cut the apricots in half and remove the pits. If the nectarines are large, cut them into three slices. Rinse the raspberries and blueberries and let them drain in a sieve. 3. Assembling the cake Take the dough out of the fridge. Roll it out on a baking paper, into a large enough sheet to cover the baking tray (about 40x40 cm, if you have a large tray). Transfer the sheet with the paper into the tray. Sprinkle the breadcrumbs evenly over the entire surface. Arrange the apricot halves and pieces of nectarine on top, quite densely. Sprinkle the raspberries and blueberries in between, covering the entire dough with fruit. Do not press too hard, just enough to keep them in place. 4. Cream filling Mix one egg yolk with 100 g of sugar and vanilla essence until well combined. Add the liquid cream and mix until the sugar is completely dissolved. Slowly pour the mixture over the fruits in the tray, trying to cover everything. 5. Baking Place the tray in the preheated oven at 180°C. Bake for 30-40 minutes, until the crust is lightly browned at the edges, and the cream filling has set. In the end, the cake should be firm to the touch but not dry. 6. Cooling and slicing Let the cake cool completely in the tray, then cut into squares or rectangles, depending on your preference. Why I make the recipe often I love it because it uses seasonal fruits and is suitable for large trays, so it works when there are many people at the table. The crust is tender, and the breadcrumbs help prevent it from getting too soggy from the fruits. It is not sensitive to transport and remains good the next day. Tips and variations Tips 1. Do not work the dough too much, or it will become tough. 2. Choose ripe fruits, but not overly juicy, so they do not release too much liquid while baking. 3. After taking the cake out of the oven, let it cool well before cutting, otherwise, it will crumble. 4. If you have a smaller tray, reduce the quantities proportionally. Substitutions 1. Instead of apricots or nectarines, you can use peaches or plums, if that’s what you have on hand. 2. The 30% fat liquid cream gives texture, but if unavailable, you can use 25%. 3. You can use brown sugar for the crust if you prefer a more caramelized taste. Variations 1. For a crunchier texture, add some almond flakes over the fruits before baking. 2. If you want a stronger vanilla flavor, use vanilla extract instead of essence. Serving ideas Served at room temperature, plain, or with a little whipped cream. It’s also good for breakfast, with tea or coffee. Frequently asked questions Can I use frozen fruits? Frozen fruits can be used, but it’s best to let them thaw and drain well beforehand. Otherwise, they risk releasing too much water into the crust. Can the cake be frozen? I do not recommend freezing, as the tender crust and cream filling change texture after defrosting. Can I reduce the sugar in the recipe? You can slightly reduce the sugar, especially if using very sweet fruits. You can put 20-30 g less in the crust or filling, but not more, or the cake will turn out bland. Is breadcrumbs necessary in the crust? Breadcrumbs help absorb the juice from the fruits, but if you don’t have any, you can use crushed plain cookies or a little flour. Nutritional values Estimated values for one serving (out of 14 pieces): Calories: 270-300 kcal Carbohydrates: 36-38 g Proteins: 4-5 g Fats: 12-13 g Values vary depending on the fruits, the type of cream, and how large the cut pieces are. Storage and reheating The cake keeps covered, in the fridge, for 2-3 days. If it’s very hot or the fruits have released a lot of juice, the crust may become wetter after the second day. It does not lend itself to reheating. It is best consumed at room temperature, not cold from the fridge, so the crust texture remains tender.

Preparation

For the base: beat the egg yolks with the sugar until a foam forms, then add the flour mixed with cold butter and knead a crumbly dough. Refrigerate for about 1 hour. Clean the fruits; split the apricots in half, and if the nectarines are large, cut them into thirds. Wash the raspberries and blueberries and let them drain well. Roll out the dough in a large baking tray - mine is 40 x 40 cm - press the breadcrumbs, then distribute the apricots and nectarines on top; sprinkle the raspberries and blueberries among them, so that the entire dough is covered with fruit. Beat the egg yolk with the sugar, vanilla essence, and mix with liquid cream, then pour over the fruits. Bake for about 30 to 40 minutes. Let it cool in the tray, then cut and serve.

August Symphony Cake

Preparation

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