Ripe apricots need to be washed well and separated from the seeds. It is best to take not very large fruits - game fruit, it is more aromatic and has a bright taste, thanks to which this dessert will not be too cloying. Divide the apricots into halves and cut in the middle to create not very large slices.
The basis of the apricot cake is a sponge cake, so first of all you need to prepare it.
To make the sponge cake more airy, it is best to beat the yolks and whites separately. While the dough is being prepared, you need to turn on the oven and preheat it to 180 degrees.
Very often, whipping egg whites becomes a problem for housewives. In fact, whipping up a strong foam is not very difficult if you follow some rules.
The whites will whip better if you cool them a little before cooking.
Use only enamel or glass containers, which must be absolutely dry! It is not necessary to use a mixer; you can beat the egg whites using a regular whisk. If you are using a mixer, beat the egg whites, starting at low speed and gradually increasing it.
When the first foam appears, add a little citric acid or salt. Add sugar or powdered sugar gradually, otherwise the protein will be liquid and it will be very difficult to beat it. Add sugar half a teaspoon at a time, whisking continuously.
You can beat the yolks without sugar, just mix them well with a whisk or using a mixer.
Mix the whipped white with the yolk very carefully, add flour.
Grease the bottom of a baking sheet or biscuit mold with a small amount of butter or margarine and pour in the prepared dough.
The biscuit base will be ready in 25 minutes.
The apricot cake recipe can be used to prepare desserts with any berries or fruits, but it is best to take more aromatic ones with a bright taste and aroma, such as plums, cherries, and raspberries.
While the biscuit is being prepared, you will need to prepare the filling - soufflé.
Gelatin must be diluted with hot water, as written on the label. You can take ready-made jelly with fruit flavors.
While the gelatin is cooling, you need to beat the egg whites until very stiff foam. Beating the whites will not be difficult - follow the same tips as when preparing the dough for a sponge cake.
When the gelatin has cooled a little, carefully add it to the whipped whites and mix gently.
The cake is best prepared in a special form, but you can also prepare it on a regular large plate or tray.
Remove the biscuit from the oven, cool slightly and carefully divide into two parts - cutting the biscuit will be much easier if you use a special culinary thread or a sharp knife.
Carefully place the egg white and jelly onto the biscuit - smooth the surface with a knife or spoon.
Place apricot slices on top and pour a thin layer of liquid soufflé over them so that the fruit is in the middle.
Carefully place the sponge cake on top and press lightly with your hand so that the soufflé does not peel off when it hardens.
Pour the rest of the soufflé over the top of the cake, place apricots on top - larger pieces can be used for decoration.
All that remains is to put the cake in the refrigerator for several hours so that the soufflé hardens.
After about 3 hours, the magnificent delicate dessert can be served.
The apricot cake recipe is perfect for those housewives who do not have much time left for household chores. Depending on your mood and occasion, you can decorate this amazing dessert in different ways. For a more festive look, cut a piece of the sponge cake, dry it in the oven and grate it to create crispy crumbs. Coat the cake in a circle with fruit syrup or a thin layer of soufflé and sprinkle with crumbs.
The top of the cake can be decorated with regular fruit syrup. To do this, you need to cover two or three apricots with sugar and boil them into liquid syrup. Children will be happy if you take one chocolate bar, melt it in a water bath and pour liquid chocolate over the finished dessert.
The easiest way to decorate this dessert is colored coconut or grated chocolate.
A piece of cake prepared in just a few hours will lift your spirits and pleasantly surprise your guests. Bon appetit!
July is the time to prepare homemade cakes with amber-sunny, ripe, delicious apricots! I love this fruit for its unique taste, joyful color and pleasant, velvety skin. And recently I came up with a cake with them. Try it!
Ingredients for apricot cake:
Dough:
- 2 eggs;
- 1 cup of sugar;
- 150 g margarine;
- 1.5 cups flour (300 g);
- 2 teaspoons baking powder;
- 1 teaspoon of baking soda;
- 1 glass of milk;
- 1 tablespoon of vinegar 9%.
Cream:
- half a stick of butter (100g);
- half a glass of water;
- half a glass of sugar;
- 1 tablespoon of flour.
Or:
- half a stick of butter and half a can of condensed milk;
Or just cream whipped with sugar. Any of the listed cream options will be suitable for this cake.
Filling and decoration:
- ripe apricots!
How to make apricot cake:
We prepare the dough for the cakes in the same way as for chocolate cake with cherries - only without cocoa, so the cakes will turn out white.
Mix flour, baking powder and soda in one container; in the second, beat softened margarine with sugar and eggs; in the third (in a glass) mix milk and vinegar.
Then combine the contents of all three containers, mix and pour the resulting dough into a mold or frying pan greased with vegetable oil.
Bake over low heat for 40-60 minutes, testing for doneness with a wooden stick.
Cool the finished cake, cut it into two and spread the bottom one with cream. You can see how to prepare the cream and choose which option you like!
Place apricot halves on top of the cream on the bottom cake.
Cover with the top cake, which we also decorate with cream and apricots.
Let the cake soak a little - and you can try it!
And let a piece of cake with sunny apricots make your mood as joyful as this composition!
Apricot cake? Very simple, but surprisingly beautiful and incredibly tasty. A nut cream base, apricots and an airy meringue top with chocolate. A great story for connoisseurs of masterpieces. This dessert will decorate the holiday table and become a reason for celebration. It is incredibly juicy, sweet and tender.
Intrigued? Wonderful. We offer to make the Spanish Carrara cake. The sonorous title matches the content. Nut and egg frangipane goes well with apricots and meringue. And dark chocolate emphasizes the exclusivity of the masterpiece. The spectacular appearance with marbled stains of brown on white is impressive and seduces with its novelty. More on this a little later, but for now, for comparison, the hits of the Internet.
Top 3 cakes with apricots
Cake with apricot jam
These desserts are baked from simple dough with the addition of kefir, yogurt or milk. Some bake the base with condensed milk. The cakes are coated with butter custard (or cottage cheese), then with jam. The top is covered with chocolate glaze. It turns out especially tasty if you add cocoa to the dough and cream.
We suggest an experiment: make it with nuts, cover it with cheese cream and jam. The cake with apricot jam will be simply amazing. The complex combination of flavors and notes will surprise and delight you. And the best part is that such baking does not take much time. Recipes for cakes with apricot jam are numerous and varied. But everything can be reduced to one denominator:
- biscuit base (chocolate, carrot, classic);
- apricot jam;
- favorite cream (based on boiled condensed milk with butter, custard, caramel, chocolate, curd);
- decoration from fresh (canned) apricots, nuts, chocolate, citrus fruits.
Apricot sponge cake
Bake one thick or two or three thin cakes, cool on a wire rack for 6-8 hours. Whip cold cream with powdered sugar, add chocolate pieces and mix.
Apricots are washed, dried and cut into pieces. Leave 6-8 for decoration. Canned fruit will also work. The first cake layer is greased with cream, pieces of apricots are laid out, covered with the second cake layer and the procedure is repeated. Impregnation will give the base greater juiciness. It can be made from a mixture of sugar, boiled water and alcohol. You can use apricot jam or jam diluted with warm water.
The cake will come out with a bright taste. After coating it, decorate it with cream, fresh (canned) fruits, and mint sprigs. The combination of orange, white and green is very beautiful. The sides are sprinkled with almond petals. This cake is simple and unpretentious in execution, but very tasty.
Chocolate apricot cake
The easiest and fastest recipe is to bake a chocolate sponge cake and let it cool. Cut it into two parts lengthwise. Grease with apricot confiture, jam, jam. It doesn't matter what type of sweet filling is in the chocolate cake with apricot jam. The main thing is a lot. You need to grease the top of the first cake and the bottom of the second. It turns out very juicy.
Then cover with the second cake layer. Spread with jam, then pour over ganache and put in the refrigerator to harden. It turns out very chocolatey and mega apricot. The result is something like the famous “Sacher”.
We have delicious. If you add apricots to the dough instead of cherries, you will get a signature cake from available products. And it will take much less time than if you bake the base separately and make the mousse and glaze. It's three in one. To make it more festive, you can make ganache and spread it over the top of the apricot curd cake.
But the most stunning, elegant and refined is the Carrara apricot pie.
Men and children are absolutely delighted with it, and the housewives are happy. To prepare other versions of cakes with apricot filling you need to spend about five hours, but this dessert is prepared within an hour.
Half an hour to prepare and 30 minutes to bake. And he looks like a king. We are sure that your family will be pleased and your guests will ask for the recipe. If instead of apricots you put plums, cherries, grapes, pears or apples, a completely new story of home baking will emerge. The idea is interesting, the accessibility is inspiring, the beauty is amazing.
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While there are many different baked goods available on store shelves, nothing compares to a cake that is made with love. Cake is a delicious dish that is easy to prepare yourself. It consists of several cake layers and cream, which acts as a layer. Often various fruits or berries are added to this product. The apricot cake turns out to be very original and is very easy to prepare.
Cake "Pancho"
Ingredients:
- 4 eggs;
- one glass of flour;
- 6 tablespoons cocoa;
- one glass of sugar;
- half a teaspoon of baking powder;
- 400 grams of sour cream;
- 150 grams of powdered sugar;
- 250 grams of apricot jam;
- 6 tablespoons of water;
- 10 grams of butter;
- 3 tablespoons confectionery sugar.
Preparation.
A delicious sponge cake with apricots, the recipe for which we are considering, is soaked in sour cream. It has the aroma of chocolate and fruit, so it is sure to please all lovers of sweets. First, beat the eggs with confectionery sugar, mix the flour with baking powder and gradually add it to the egg mass. Mix everything carefully. One third of the dough is placed in a mold and baked for twenty minutes, after which it is left to cool. Cocoa is added to the rest of the dough, mixed and baked. Next, prepare the cream. To do this, mix sour cream with powder, add pieces of apricots from the jam and mix.
Forming the cake
The light cake is soaked in jam syrup. The chocolate sponge cake is cut into square pieces, placed in the cream and mixed. The resulting mass is placed in a heap on a light cake layer. Next, prepare the glaze from cocoa and butter. Vertical stripes are drawn with it, starting from the top of the head. A delicious and unusual cake with apricots is ready; before serving, it is kept in a cold place for several hours.
Apricot soufflé cake
Biscuit ingredients:
- 1/4 cup milk;
- 2 tablespoons butter;
- 3/4 cup flour;
- one teaspoon of baking powder;
- 2/3 cup sugar;
- salt on the tip of a knife;
- 3 eggs;
- 3 yolks.
Filling ingredients:
- one glass of dried apricots;
- one and a half glasses of orange juice.
Ingredients for soufflé:
- 10 apricots;
- 3/4 cup sugar;
- one glass of cream;
- 3 squirrels;
- 25 grams of orange juice;
- 3 teaspoons of powdered gelatin.
Ingredients for jelly:
- 1/3 cup orange juice;
- 1/4 cup apricot puree;
- one teaspoon of gelatin.
Preparing the biscuit
Before you make a soufflé cake with apricots, you need to bake the cakes. To do this, cover the baking sheet with parchment. Milk and butter are heated in a bowl and boiled. Beat eggs and yolks with sugar for about ten minutes. Mix flour with salt and baking powder, add it to the eggs, and mix gently. A few spoons of this mixture are added to the milk, which is then poured into the dough and mixed well. The finished dough is poured onto a baking sheet and baked for about fifteen minutes, during which time the biscuit should become golden brown.
Preparing the filling
The dried apricots are poured with juice and the mixture is brought to a boil, after which it is cooked under a closed lid for twenty minutes. After this, the mass is placed in a blender and crushed to a thick, creamy consistency. Apricot puree is cooled.
The biscuit is cut into four strips measuring 30x5, each one is coated with filling and laid on top of each other. The cake blank is wrapped in cling film and placed in a cold place for one hour. Two circles with a diameter of 14 cm are cut out of the remaining cake layer. They will be placed inside the cake.
Preparing mousse soufflé
To make a delicious apricot cake, you need to prepare a good soufflé. To do this, remove the seeds from the fruit, add 1/4 cup of sugar to them, and cook over low heat for twenty minutes. Then the mass is crushed in a blender and cooled. You should get a liquid puree. Gelatin is dissolved in orange juice and left for two minutes to swell. Meanwhile, whip the cream with a spoonful of sugar. The whites are also beaten, gradually adding sugar. The juice with gelatin is heated until it is completely dissolved. Pour gelatin into one glass of apricot puree and mix. In two additions, add cream and whites and mix gently.
Assembling the cake
They begin to assemble the apricot cake. The springform pan is covered with film or parchment paper. The frozen workpiece is cut into strips one centimeter wide and laid out along the walls of the mold as closely as possible to one another. The inner cakes (two round biscuits) are coated with filling and one is placed in the middle of the mold. It is poured over the soufflé, covered with a second cake layer and poured over the soufflé again. The surface of the cake is leveled and placed in a cold place for three hours.
Making jelly
The jelly is prepared when the soufflé has hardened. Gelatin is diluted in two tablespoons of juice. The remaining puree is filtered through a sieve and added to gelatin heated with juice. Place the mixture in a cool place for ten minutes, then pour it over the surface of the cake. Then the apricot cake is put in the refrigerator for another six hours and served.
Let's start preparing the apricot cake by baking the sponge cake. Beat the eggs in a food processor until they double in volume, gradually add sugar, continuing to beat.
Line the springform pan with baking paper and fasten the ring. Pour the dough into the center.
Of course, it is better to give the biscuit a day to mature, and then just continue working with it. Cut the biscuit into 2 layers.
Prepare the pudding. It should be poured into a bowl, add sugar and 6 tablespoons of milk. Stir well.
Pour the remaining milk into a saucepan and bring to a boil. Then turn off the heat and pour the pudding into the milk in a thin stream, stir, put it back on low heat and heat, stirring, until thick.
Place one half of the biscuit in the mold, soak in the syrup left over from cooking the apricots. Brush the sponge with half the pudding.
Mix the jelly for the cake according to the instructions on the package. Pour it over the apricots first and then over the entire cake. Place in the refrigerator to harden and soak for several hours. After this time, cut the sponge cake with apricots with a knife around the shape and remove the ring. Sprinkle the sides of the cake with coconut.
Serve delicious apricot cake with tea or coffee.
Bon appetit!
