Fruity Apricot Rosemary Layer Cake

Aprikosen-Rosmarin-Torte

Have you ever tried the combo apricot with rosemary? My apricot rosemary jam became so popular that I decided to invent a cake with this flavor combination. I find that it is perfect in summer, it has this fresh taste to it and feels light and fluffy. So here you go, here you get a very light sponge cake, which is filled with an apricot cream and topped off with some caramelized apricots. Yum, so good!

Aprikosen-Rosmarin-TorteYou may be wondering why I have been posting a lot of cakes recently. The answer is simple, I am currently preparing for two different wedding cakes I have the honor of baking this year. One couple in particular requested very fruity cakes that do not contain a heavy buttercream, but are light and airy. Since you need the cake to be sturdy regardless, I am also practicing using gelatine to stabilize the cream. I was quite afraid of it, but have to say, I feel I am slowly getting the hang of it. Once I am confident, I may publish a blog post on how to deal with gelatine, agar agar, etc.

Aprikosen-Rosmarin-Torte

Fruity Apricot Rosemary Cake

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Serves: One 20 cm/8inch ∅ springform
Prep Time: 1 hr Cooking Time: 30min Total Time: 1 hr 30min

These fruity apricot rosemary cake consists of a light sponge cake, an apricot filling and caramelized apricots as topping.

Ingredients

  • Cake Layers (can be made up to 2 days in advance)
  • 80 grams of butter
  • 8 good eggs
  • 200 grams of regular sugar, divided
  • 200 grams of all-purpose flour
  • 40 grams of cornstarch

  • Filling
  • 350 grams of apricots, weighed after washing and cutting
  • 175 grams of jelling sugar 2:1
  • 1 sprig of rosemary
  • 6 leaves of gelatine
  • 200 grams of mascarpone
  • 200 grams of heavy cream

  • Topping
  • About 350 grams of apricots
  • 2 tablespoons of regular sugar
  • 2-3 sprigs of rosemary

Instructions

1

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.

2

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.

3

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.

4

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.

5

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.

6

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.

7

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.

Aprikosen-Rosmarin-Torte

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