Apricot cream crown cake

Name: Apricot cream crown cake
Ingredients: 4 eggs; 1 g salt; 250 g sugar; 100 g flour; 80 g starch; 2 teaspoons baking powder; 2 tablespoons desiccated coconut; 5 g butter; 150 ml water; 150 g sugar; 1 packet vanilla sugar; 200 g white chocolate; 250 g whipping cream; 50 g chocolate chips; 250 g mascarpone; 250 g whipping cream; 150 g powdered sugar; 400 g apricot jelly or apricot jam; 2 gelatin sheets; 1 drop pink food coloring; 3-4 tablespoons apricot jelly

Dessert - Apricot cream crown cake by Ludmila D. - Recipia

Apricot cream crown cake has a coconut sponge made with whipped egg whites, apricot jelly, and mascarpone and white chocolate creams. The layers show clearly when you cut it, and pink roses go on top; I spread the jelly thinly so there’s room for the creams to shine. Preparation: 60 minutes. Cooking: 45 minutes. Resting: 5 hours. Total time: 7 hours and 45 minutes. Servings: 12. Approximately 650 kcal and 9 g protein per serving.

Ingredients

For the sponge

4 eggs
1 g salt
250 g sugar
100 g flour
80 g starch
2 teaspoons baking powder
2 tablespoons desiccated coconut
5 g butter

For the syrup

150 ml water
150 g sugar
1 packet vanilla sugar

For the white chocolate cream

200 g white chocolate
250 g whipping cream
50 g chocolate chips

For the apricot cream

250 g mascarpone
250 g whipping cream
150 g powdered sugar
400 g apricot jelly or apricot jam
2 gelatin sheets
1 drop pink food coloring

For assembly and decoration

3-4 tablespoons apricot jelly

Preparation

1. Preheat the oven to 180°C. Beat the egg whites with 1 g salt, then gradually add the sugar until you have a stiff meringue. Beat in the egg yolks. 2. Mix the flour with the starch, desiccated coconut, and baking powder. Gently fold them into the egg mixture with a whisk. 3. Line a 22 cm round cake tin with baking paper greased with 5 g butter. Pour in the batter and bake for 35 minutes, until golden and a skewer comes out clean. Leave the sponge to cool on a wire rack for 1 hour. 4. Put 150 ml water and 150 g sugar in a saucepan and boil for 5 minutes, until the sugar dissolves. Once the syrup has cooled, add the vanilla sugar. 5. Melt the white chocolate in a double boiler for 5 minutes, then leave it to cool. Whip the cream, fold in the chocolate, and set aside 3 tablespoons of the cream for decorating. Stir the chocolate chips into the remaining cream. 6. Beat the mascarpone with the powdered sugar. In a separate bowl, whip the cream and gradually fold it into the mascarpone. Add the apricot jelly; if using jam with large pieces, blend it until smooth. 7. Prepare the gelatin according to the packet instructions and fold it into the apricot cream. Set aside 4-5 tablespoons of the cream for decorating and mix in a drop of pink food coloring. 8. Cut the cooled sponge into two layers. Brush them with the cooled syrup and spread the apricot jelly over one layer. Spread the apricot cream on top and cover with the second layer. 9. Cover the cake with the chocolate cream, then decorate it with the pink apricot cream and the 3 tablespoons of chocolate cream you set aside. Refrigerate for 4 hours before serving.

Notes

Keep covered in the refrigerator for up to 3 days; for neat slices, dip the knife in hot water and wipe it dry before cutting. I serve it with unsweetened coffee. Choose a well-set apricot jelly with no separated liquid, so the layers don’t slide when you cut the cake. A 22 cm tin gives the sponge the right thickness; in a wider tin, it bakes faster. You can replace the chocolate chips with 5-6 chocolate cookies, broken into pieces. Next time I’d make a classic sponge, and I’d make the roses small so the decoration stays light. The slightly tart jelly keeps the apricot flavor distinct alongside the sweet creams. The cake contains gluten, eggs, and dairy.