Fruity Apricot Rosemary Layer Cake

For the cake layers line the bottom of two 20cm/8inch cake pans with parchment paper. Preheat oven to 180 degrees Celsius. Melt the butter and set aside.

Divide the egg yolks and egg whites in two large bowls, add 100 grams of sugar to the egg yolks and 50 grams to the egg whites. Measure flour and cornstarch into a small bowl and set aside. Then beat the egg whites until soft peaks form. Without cleaning your machine, beat the egg yolks until light in color and thicker in consistency, this takes a few minutes. Sieve the flour and cornstarch on top of the egg yolks and briefly combine those. Then add 1/3 of the beaten egg whites and fold in, add the second third and also mix until combined. Using a spatula, fold in the last third, trying not to lose any volume. Do the same with the cooled-off butter until the batter looks homogeneous.

Immediately transfer to the cake forms and divide evenly. Bake immediately for 25-30min. If you only have one cake pan, I recommend only making half the recipe as this sponge cake cannot sit long and should be baked right away. Once fully baked, let cool off and release from cake forms. If you are continuing the next day, wrap tightly at room temperature. You can put the cake into the freezer for 10 minutes as this will make it easier to cut. Cut each cake in half so that you have four cake layers total.

For the filling place the prepared apricots with the sugar in a pot and bring to a boil, stirring constantly. Let cook for at least three minutes, the add the rosemary and puree. Let cool.

Meanwhile let the sheets of gelatine sit in cold water for a few minutes. Beat about half of the heavy cream until stiff, slightly heat the other half and dissolve the gelatine in it. Add the mascarpone and the cooled off apricot jam. Only fold in the whipping cream once the mixture has at least room temperature. Chill for an hour or overnight.

For the topping slice the apricots and heat the sugar on medium heat in a frying pan until caramel. Add the prepared apricots. The caramel may bubble and harden, but don't worry, once the apricots release their jucies, the caramel will become smooth again. Gently heat for a few minutes, stirring occasionally. Add the rosemary last and let cool off. This can also be prepared the day before and should be coverd and chilled. If you let the rosemary infuse the apricots overnight, the flavor will intensify.

Spread about 1/4 of the apricot cream on the bottom layer, stack the second cake layer on top, spread the cream and repeat with the third layer. Once you stack the fourth cake layer, thinnly coat the outside and top of the cake with cream. The cake should be chilled for a bit. Once ready to serve, spoon the caramelized apricots on top and enjoy.