Cake with mascarpone cream and apricot jam

Cake with mascarpone cream and apricot jam

A dessert that combines the delicacy of fine custard with the freshness of apricot jam, this mascarpone cream and apricot jam cake is perfect for any occasion. Whether you're throwing a party, having a birthday or simply want to treat yourself to something sweet, this recipe will quickly become a favorite. Here's how to make it step by step.

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

Ingredients:

For the crust:
- 6 eggs
- 6 tablespoons water
- 11 tablespoons sugar
- 9 tablespoons flour
- 2 tablespoons cocoa
- 2 sachets vanilla sugar
- a pinch of salt

For the cream
- 250 g mascarpone
- 400 ml whipped cream
- 200 g powdered sugar
- 20 g gelatine
- 350 g apricot jam
- 2 sachets vanilla sugar

For the syrup
- 200 ml water
- 100 g sugar
- 1 phial rum essence

To grease the mold:
- butter

Step 1: Prepare the pastry

The first step in creating this delicious cake is to prepare the top. Start by separating the egg whites from the yolks. It is essential that the bowl in which you'll beat the egg whites is completely clean and dry to get a perfect mousse.

1. In a large bowl, add the egg whites and a pinch of salt. Using a mixer on medium speed, beat the egg whites until frothy and doubled in volume.
2. Gradually add the sugar in a drizzling, continuing to mix. When the sugar is completely dissolved and the mixture becomes glossy and stiff, add the vanilla sugar.
3. Now add the water, spoonful by spoonful, stirring gently with a spatula, from bottom to top, so as not to lose the air in the egg whites.
4. Fold in the yolks, again mixing gently.
5. Si sift in the flour and cocoa, then fold them into the mixture, stirring gently to make a smooth batter.

Practical tips:
- It's important to use room-temperature ingredients to get a fluffy batter.
- The flour and cocoa should be sifted to remove any lumps and to help homogenize the batter.

Step 2: Baking the pastry

1. Prepare a 24cm round cake tin by greasing it with butter and lining it with baking paper.
2. Pour the mixture into the tin and level with a spatula.
3. Place in the preheated oven at 165 degrees Celsius. Bake for 30-40 minutes. Avoid opening the oven door for the first 15 minutes to avoid damaging the rise of the cake.
4. Check that the cake is baked using the toothpick test; if the toothpick comes out clean, the cake is ready.

Step 3: Making the syrup

1. In a small saucepan, add the sugar and water, then simmer over medium heat until the sugar is completely dissolved.
2. Allow the syrup to cool, then add the rum essence for extra flavor.

Step 4: Making the cream

1. Hydrate gelatine in about 100 ml cold water. After 10 minutes, dissolve the gelatine in a steam bath, being careful not to boil it.
2. In a bowl, mix the mascarpone cheese with the powdered sugar and vanilla sugar until creamy and smooth.
3. Fold the dissolved gelatine into the mascarpone cream and mix until smooth.
4. Beat the cream until stiff and fold into the mascarpone mixture.
5. Add the apricot jam and mix gently to keep the cream airy.

Step 5: Assemble the cake

1. Cut the cooled cake into two or three pieces, depending on your preference.
2. Drizzle the previously prepared syrup over the first sheet, then add half of the mascarpone cream, leveling it evenly.
3. Place the second sheet (or third, if you opted for more layers), and repeat the process, adding the remaining cream.
4. Level well and refrigerate the cake for a couple of hours until the cream has completely set.

Serving suggestions:

To add extra flavor, you can decorate the cake with chocolate ornaments and glazed apricot slices. Give it a personal touch by adding some fresh mint leaves for a contrast of colors and flavors.

Possible variations:

- Instead of apricot jam, you can experiment with other types of jam, such as raspberry or strawberry jam, to add a different fruity touch.
- If you're a chocolate lover, you can add a few pieces of dark chocolate to the jam for added flavor.

Nutrition facts:

This cake with mascarpone cream and apricot jam has about 350 calories per serving (based on 12 servings). It's a great choice for a festive meal, as the combination of mascarpone and fruit provides a protein and vitamin boost.

FAQs:

1. Can I use another type of cheese instead of mascarpone?
- Yes, you can use cream cheese, but the taste will be slightly different.

2. How can I keep the cake fresh for longer?
- Cover the cake with cling film or store it in an airtight box in the fridge.

3. Can I freeze the cake?
- Yes, the cake can be frozen, but make sure it is well covered to prevent freezer burn.

This cake with mascarpone cream and apricot jam is not only a delicacy, but also an opportunity to create beautiful memories around the table. Prepare it with love and enjoy every bite!