First birthday cake with mascarpone and apricot jam

Name: First birthday cake with mascarpone and apricot jam
Ingredients: 2 medium eggs; 2 tablespoons sugar; 2 tablespoons flour; 1 tablespoon cold water; 5 g baking powder; 2 medium eggs; 2 tablespoons sugar; 2 tablespoons flour; 1 tablespoon cold water; 1 tablespoon cocoa; 5 g baking powder; 1 medium egg; 1 tablespoon sugar; 1 tablespoon flour; 1 tablespoon cold water; 2.5 g baking powder; 1 sachet vanilla pudding mix (40 g); 500 ml milk; 250 g sugar; 250 g mascarpone; 200 g apricot jam; 100 g cherries from compote (drained); 30 g chocolate flakes

Dessert - First birthday cake with mascarpone and apricot jam by Patricia M. - Recipia

First birthday cake with mascarpone and apricot jam has three thin layers, two plain and one with cocoa. The pudding and mascarpone cream holds them together, with a layer of jam between the cake layers. I serve it cold, cut into narrow slices. Preparation: 35 minutes. Cooking: 33 minutes. Resting: 45 minutes. Total time: 113 minutes. Servings: 8. Approximately 500 kcal and 9 g protein per serving.

Ingredients

For the plain cake layer

2 medium eggs
2 tablespoons sugar
2 tablespoons flour
1 tablespoon cold water
5 g baking powder

For the cocoa layer

2 medium eggs
2 tablespoons sugar
2 tablespoons flour
1 tablespoon cold water
1 tablespoon cocoa
5 g baking powder

For the small cake layer

1 medium egg
1 tablespoon sugar
1 tablespoon flour
1 tablespoon cold water
2.5 g baking powder

For the cream and filling

1 sachet vanilla pudding mix (40 g)
500 ml milk
250 g sugar
250 g mascarpone
200 g apricot jam

For decoration

100 g cherries from compote (drained)
30 g chocolate flakes

Preparation

1. Preheat the oven to 180 °C and line a round cake pan with parchment paper. For the plain cake layer, separate 2 eggs. Beat the egg whites until foamy, add 2 tablespoons of sugar and beat until stiff peaks form. Fold in 1 tablespoon of cold water and the egg yolks, then 2 tablespoons of flour mixed with 5 g of baking powder, using a spoon. Pour the batter into the pan and bake for 10 minutes, until lightly browned. 2. For the cocoa layer, separate 2 more eggs and make the meringue with 2 tablespoons of sugar. Fold in 1 tablespoon of cold water and the egg yolks, then 2 tablespoons of flour mixed with 1 tablespoon of cocoa and 5 g of baking powder. Bake in the same pan for 10 minutes, until the cake layer is cooked through in the middle. 3. For the last layer, separate 1 egg and beat the white until foamy with 1 tablespoon of sugar. Add 1 tablespoon of cold water and the yolk, then 1 tablespoon of flour mixed with 2.5 g of baking powder. Bake in the same pan for 10 minutes. Leave all the cake layers to cool for 45 minutes. 4. Cook the vanilla pudding with 500 ml of milk and 250 g of sugar, stirring for 3 minutes, until thickened. Leave it to cool completely. 5. Add the mascarpone to the cold pudding and stir with a spoon or spatula until smooth. 6. Place the plain cake layer on a serving plate and spread half the cream over it. Put the cocoa layer on top and spread over the apricot jam. Add the last layer and the remaining cream. Decorate with drained cherries from compote and chocolate flakes.

Notes

Keep the cake covered in the fridge for up to 3 days; the cake layers can be baked a day ahead and kept wrapped. A 20 cm round pan keeps the layers tall enough, and if you use a larger one, check them 2 minutes earlier. Choose a thick apricot jam, since a runny one can drip between the layers. If you double the quantities, bake the layers in batches and start at least 2 hours before serving. Small slices go well with black coffee. You can replace the jam with 200 g of sour cherry jam; the cake contains gluten, dairy and eggs.