Apricot flower

Apricot Blossom Cake – A Fragrant and Delicate Treat

If you are looking for a cake that combines delicacy with an irresistible aroma, the Apricot Blossom Cake is the perfect choice. This cake will delight you with its fine layers, airy texture, and a taste that evokes summer memories. It is ideal for any occasion, whether it's a family gathering, an anniversary, or simply a relaxing afternoon with friends. Let’s dive into making this delicacy together!

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12

Ingredients

- 10 eggs
- 1 cup and 10 tablespoons of sugar (approximately 250 g)
- 5 tablespoons of flour
- 2 packs of strawberry or raspberry pudding (approximately 100 g)
- 1 teaspoon of baking powder
- 3 tablespoons of cornstarch or flour
- 200 ml of milk
- 200 ml of whipped cream
- 150 g of coconut

Necessary Utensils

- Mixers
- Baking tray
- Parchment paper
- Steaming bowl
- Spatula
- A sieve

Preparation

Step 1: Preparing the Base

1. Preheat the oven: Start by preheating the oven to 180°C. This step is essential for achieving a well-baked and airy base.
2. Egg whites: In a large bowl, beat the 6 egg whites with a mixer until they form a stiff foam. It is important to ensure that the bowl is clean and dry to allow the egg whites to whip well.
3. Adding sugar: Gradually add the 6 tablespoons of sugar while continuing to mix. When the meringue becomes shiny and firm, it is ready.
4. Flour mixture: In another bowl, mix the 2 pudding packs with 5 tablespoons of flour and 1 teaspoon of baking powder. This combination will add flavor and contribute to the cake's texture.
5. Combining ingredients: Using a spatula, gently fold the flour mixture into the meringue, being careful not to lose volume. Transfer the mixture to the baking tray lined with parchment paper.
6. Baking: Bake the base in the preheated oven for 25-30 minutes, or until golden and passes the toothpick test. Let it cool completely.

Step 2: Preparing the Cream

1. Egg yolks: In a bowl, whisk the 4 egg yolks with 4 tablespoons of sugar until frothy.
2. Cornstarch: Add the 3 tablespoons of cornstarch or flour and mix well.
3. Milk: Gradually incorporate 200 ml of milk, stirring constantly to avoid lumps.
4. Steaming: Pour the mixture into a steaming pot and cook, stirring constantly, until thickened. Once the cream is ready, let it cool slightly.
5. Whipped cream: Gradually add the whipped cream (200 ml) or soft butter, gently mixing to achieve a smooth and airy cream.

Step 3: Coconut Meringue

1. Preparing the meringue: Beat the 4 egg whites with 1 cup of sugar, adding the sugar gradually until you obtain a firm and shiny meringue. Fold in the coconut.
2. Steaming: Pour the meringue into another steaming pot and bake for 15-20 minutes.

Assembling the Cake

Once all components are ready, it’s time to assemble the cake:

1. Base layer: Place the cooled base on a serving platter.
2. Cream layer: Evenly spread the cream over the base, ensuring it is well distributed.
3. Meringue layer: Add the coconut meringue on top of the cream, making sure to cover everything evenly.

Serving Suggestions

Serve the Apricot Blossom Cake chilled, cut into squares. You can add a garnish of fresh fruits, such as strawberries or raspberries for a pleasant contrast of textures and flavors. Additionally, a caramel or chocolate sauce can turn this cake into an unforgettable dessert.

Nutritional Information

This cake is rich in protein due to the eggs and contains a considerable amount of sugar. However, with a proper balance, it can be enjoyed as part of a varied diet. Each serving has about 250 calories, so it’s best to consume it in moderation.

Possible Variations

If you want to experiment, you can add vanilla or almond flavors to the egg yolk cream. Also, instead of coconut, you can use ground almonds for a different note in the dessert.

Frequently Asked Questions

- Can I use another type of flour? Yes, you can replace regular flour with whole wheat flour for a healthier option.
- How can I store the cake? The cake stores well in the refrigerator, covered with plastic wrap, for 3-4 days.
- What is the best way to cut the cake? Use a wet knife to cut the cake into squares, so the meringue does not crumble.

The Apricot Blossom Cake is more than just a recipe; it is a culinary experience worth sharing. Don’t hesitate to try this recipe and personalize it as you like! Enjoy!