Pastry

Apricot mousse cake – a delicacy that combines the sweet taste of apricots with the airy texture of mousse, all supported by moist and juicy layers. This cake is perfect for impressing guests at a special occasion or simply for adding a touch of sweetness to everyday life. With a history dating back to ancient times, mousse cakes have evolved and diversified, but they have always been appreciated for their fine texture and refined taste.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes
Number of servings: 12

Ingredients:

*For the layers:*
- 9 eggs
- 150 g sugar
- 5 tablespoons of caramelized sugar syrup (5 tablespoons of caramelized sugar extinguished with 5 tablespoons of water)
- 1 and 1/2 cups of flour (mixed with 1 and a half packets of baking powder)
- 45 ml oil
- 4 tablespoons of cocoa
- Essence to taste
- Ladyfinger cookies

*For the apricot mousse:*
- 600 g canned apricots
- 600 ml whipped cream
- 500 ml apricot juice (from the can)
- 6 tablespoons of starch
- 4 tablespoons of sugar
- 2 packets of bourbon vanilla

*For the syrup:*
- 400 ml juice from the apricot can + 200 ml water

*For decoration:*
- Whipped cream
- Chocolate flakes

Preparation of the layers:

1. Separating the eggs: Start by separating the egg whites from the yolks. It is important that there is no trace of yolk in the egg whites, as they will not whip properly.

2. Whipping the egg whites: In a large bowl, add a pinch of salt over the egg whites and start beating them with a mixer on high speed until they become frothy. Then, gradually add the sugar and continue mixing until you obtain a firm and shiny meringue.

3. Preparing the yolks: In another bowl, beat the yolks with the oil, chosen essence, and caramelized sugar syrup. This combination will add a rich flavor to your layers.

4. Combining the ingredients: Add the yolk mixture over the whipped egg whites, being careful to fold gently with a spatula, using light up-and-down movements to avoid losing the air from the meringue.

5. Incorporating the flour: Gently fold in the flour mixed with baking powder. Divide the mixture in half, adding cocoa to one part, mixing gently.

6. Baking the layers: Line a 40x30 cm baking tray with parchment paper. Pour the white mixture on one side of the tray and the cocoa mixture on the other. Bake the layers in a preheated oven at 180 degrees for about 25-30 minutes, or until they pass the toothpick test.

Preparation of the apricot mousse:

1. Preparing the starch: Dissolve the starch in 160 ml of apricot juice.

2. Preparing the cream: In a saucepan, put the rest of the apricot juice over low heat along with the sugar. When the sugar has melted and the juice starts to boil, add the starch mixture, stirring quickly to avoid lumps. Continue to stir over low heat for a few minutes until the cream thickens. Don’t forget to add the vanilla for extra flavor.

3. Adding the apricots: Remove the cream from the heat and, when it is warm (not hot), add the well-drained and diced apricots. Gently mix, then let the cream cool.

4. Incorporating the whipped cream: Once the cream has cooled, add the whipped cream and gently mix to achieve the airy and delicious mousse.

Preparation of the syrup:

1. Preparing the syrup: Put 400 ml of apricot juice and 200 ml of water on the heat. Let it boil, then let it cool.

Assembling the cake:

1. Preparing the mold: In the tray where you baked the layers, place plastic wrap so that it hangs over the sides.

2. Assembling the layers: Place the first white layer, soak it with the prepared syrup, then add a generous layer of apricot mousse. Then place the cocoa layer, repeating the soaking process and adding more mousse.

3. Adding ladyfingers: On the last layer of mousse, place lightly soaked ladyfingers to create an interesting texture and a pleasant contrast between layers.

4. Decorating: Finally, decorate with whipped cream and chocolate flakes for an attractive appearance.

5. Cooling: Leave the cake in the refrigerator overnight or at least a few hours to set perfectly.

Serving suggestions:

The apricot mousse cake is delicious served plain, but you can add an extra dollop of whipped cream on top or a scoop of vanilla ice cream alongside for a perfect contrast of temperatures and textures. I recommend serving it with herbal tea or a glass of semi-dry white wine, which will enhance the sweetness of the apricots.

Frequently asked questions:

1. Can I use other fruits for the mousse? Yes, you can replace apricots with peaches, mangoes, or blackberries to create a cake with different flavors.

2. How long can the cake be stored? The cake keeps well in the refrigerator for 3-4 days, but the longer it sits, the more moist and flavorful it will become.

3. Where can I get caramelized sugar syrup? You can make the syrup at home by caramelizing sugar and then adding water, but you can also find it in stores.

Nutritional benefits:

This cake is not only delicious but also a source of vitamins and minerals due to the apricots, which are rich in vitamins A, C, and antioxidants. Additionally, the whipped cream adds a dose of calcium, and the egg layers provide essential proteins.

Possible variations:

If you want to customize your recipe, try adding a layer of chopped nuts or almonds between the layers. You can also add a few drops of rum or amaretto to the syrup for extra flavor.

This apricot mousse cake is undoubtedly a burst of flavors and textures, perfect for sharing with loved ones. Don’t hesitate to try this recipe at home and surprise your guests with a dessert that will win them all over! Enjoy!