Elegant Basket Cake with Apricot Jam and Buttercream Decoration

Basket Cake (Torta Cestino)
Category: Desserts
Servings: 10

Ingredients:

Instructions:

Step 1: Prepare the Sponge Cake (Pan di Spagna)

1. Start by preparing the sponge cake. In the bowl of a stand mixer, whisk the eggs (at room temperature) and sugar together until light and fluffy.
2. Gradually sift in the all-purpose flour, potato starch, and mix to incorporate. Be sure to keep the mixture airy and avoid overmixing.
3. Once the mixture is well combined, pour it into a prepared cake pan and bake in a preheated oven at 180°C (350°F) for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
4. Once baked, remove the cake from the oven, let it cool slightly, then turn it out onto a wire rack to cool completely.

Step 2: Prepare the Buttercream

1. While the sponge cake is cooling, prepare the buttercream. In a heatproof bowl, combine the egg whites with half of the granulated sugar.
2. Place the bowl over a pot of simmering water, ensuring the water does not touch the bottom of the bowl (bain-marie). Whisk gently until the egg whites are cooked and slightly warm.
3. In a separate bowl, sift the powdered sugar. Gradually add the remaining granulated sugar to the egg whites while whisking. Continue whisking until the mixture thickens and forms stiff peaks.
4. Add the vanilla seeds from the vanilla bean to the mixture, and mix until evenly incorporated.
5. Slowly incorporate the butter in small cubes, ensuring it blends smoothly into the mixture. Once the buttercream is smooth, divide the mixture into three parts:
   • Leave one third of the buttercream plain.
   • Add food coloring to one third of the buttercream to create a red shade.
   • Leave the final third in the piping bag with a plain round nozzle.

Step 3: Assemble the Cake

1. Once the sponge cake has completely cooled, slice it horizontally into two equal layers.
2. Spread a layer of apricot jam over the bottom layer of the sponge cake.
3. Place the top layer of the cake over the jam-covered base and lightly press down to secure.

Step 4: Decorate the Cake

1. Take the red-colored buttercream and fill a piping bag fitted with a smooth round nozzle. Pipe a thin layer of buttercream over the entire surface and edges of the cake.
2. Use the remaining buttercream with the star-shaped piping tip to decorate the top and edges of the cake.
3. For the basket-weave effect, switch to a Wilton #26 piping tip (a flat, ridged tip). Pipe vertical lines around the perimeter of the cake, followed by horizontal lines, continuing to build the basket weave effect around the entire circumference of the cake.
4. Use the remaining red buttercream to create small decorative accents along the borders, filling in gaps with the remaining plain buttercream.

Step 5: Final Touches

1. Decorate the cake further with colorful sugar balls, arranging them around the edge to create a festive touch.
2. For the final flourish, place edible sugar paste roses and leaves on top of the cake, positioning them strategically to create a beautiful arrangement. These can be placed either at the center or along the sides, depending on your preference.

Step 6: Serve and Enjoy!
Once the cake is fully decorated, allow the buttercream to set for a bit before serving. This charming Basket Cake is now ready to impress your guests with its delightful combination of textures and flavors!

This Basket Cake is a delightful dessert that not only tastes delicious but also showcases your creativity and attention to detail. With the combination of fluffy sponge, creamy buttercream, and vibrant decoration, it’s sure to be the star of any special occasion. Enjoy the process of crafting this beauty and, most importantly, indulge in its deliciousness!