Marbled apricot cake with raspberry cream

Name: Marbled apricot cake with raspberry cream
Ingredients: 4 eggs; 230 g sugar; 75 ml water; 15 ml lemon juice; 150 g flour; 15 g extra flour if needed; 45 ml oil; 7 g cocoa powder; 10 g baking powder; 1/8 teaspoon salt; 800 g apricots; 15 g sugar for the apricots (optional); 200 ml liquid whipping cream (Hulala); 15 g full-fat sour cream; 45 g raspberry jam; 30 g chocolate; 20 g chocolate balls

Dessert - Marbled apricot cake with raspberry cream by Cecilia G. - Recipia

Marbled apricot cake with raspberry cream is served cold, usually as a weekend dessert. The fluffy cake, streaked with cocoa and topped with slightly tart apricots, sits under a sweet layer of whipped cream and raspberry jam, with grated chocolate for a delicate finish. I only cut it once it has cooled completely, so the layers stay neat. Prep: 30 minutes. Cook: 45 minutes. Rest: 120 minutes. Total time: 195 minutes. Servings: 12. Approximately 300 kcal and 5 g protein per serving.

Ingredients

For the cake

4 eggs
230 g sugar
75 ml water
15 ml lemon juice
150 g flour
15 g extra flour if needed
45 ml oil
7 g cocoa powder
10 g baking powder
1/8 teaspoon salt
800 g apricots
15 g sugar for the apricots (optional)

For the cream

200 ml liquid whipping cream (Hulala)
15 g full-fat sour cream
45 g raspberry jam

For decoration

30 g chocolate
20 g chocolate balls

Preparation

1. Separate the egg whites from the yolks. Put the sugar, water and lemon juice in a small saucepan and boil the syrup for about 5 minutes, until it reaches the consistency of honey. Meanwhile, beat the egg whites with the salt until stiff. 2. Pour the hot syrup in a thin stream over the egg whites, mixing continuously. Beat in the yolks one at a time, then fold in the flour mixed with the baking powder and the oil. 3. Mix some of the batter with the cocoa powder. Wash the apricots, halve them and remove the stones. If you want to sweeten them, coat them in the sugar for the apricots. 4. Line a 32 x 22 cm baking pan with parchment paper. Alternately spoon the plain batter and the cocoa batter into the pan, then arrange the apricot halves on top. 5. Bake for 15 minutes at 200°C, then lower the temperature to 180°C and bake for another 25 minutes. Check the cake with a toothpick after 30-35 minutes. It should come out clean when the cake is done. 6. Leave the cake to cool for about 60 minutes. Whip the cream, then fold in the sour cream and raspberry jam. 7. Spread the cream over the cooled cake. Grate the chocolate on top, decorate with the chocolate balls and refrigerate the cake for at least an hour.

Notes

Keep it covered in the fridge and eat it within 3 days. If you want sweeter apricots, coat them in sugar before placing them on the cake. The cake contains gluten and eggs, and the cream contains dairy. A slice goes well with black tea. Choose ripe but still firm apricots so they do not release too much juice into the batter. Sometimes jam has a lot of syrup; thicker jam helps the cream stay in place. The 32 x 22 cm pan gives the cake the right thickness, and it can be baked a few hours before serving so it has time to cool completely.