Fresh Apricot Cake
Category: Desserts
Servings: 6
This delightful Fresh Apricot Cake is a perfect summer treat, combining the sweetness of apricots with a smooth, creamy base and a light, fluffy texture. The preparation involves a few steps but the results are worth the effort. Follow the instructions carefully to create this visually stunning and delicious dessert.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 120g |
| Potato starch | 45g |
| Granulated sugar | 100g |
| Baking powder | 4g |
| Butter (melted) | 85g |
| Eggs | 2 |
| Natural yogurt (plain) | 40g |
| Lemon zest | 1 |
| Whole milk | 500g |
| Sugar (for syrup) | 50g |
| Rice flour | 30g |
| Fresh apricots | 3 |
| Water (for syrup) | 200g |
| Sugar (for gelatine) | 200g |
| Gelatine | 13g |
| Water (for gelatine) | 250g |
| Sugar (for gelatine) | 3g |
Instructions
Step 1: Preparing the Apricot Syrup
Start by making the apricot syrup the day before to allow the apricots to macerate overnight. In a saucepan, combine 200g water with 50g sugar and bring to a boil, stirring until the sugar is dissolved. Pour the syrup into a shallow dish. Rinse and dry the apricots, then cut them in half and remove the pits. Place the apricots into the syrup, ensuring that the cut sides face down. Cover the dish and refrigerate overnight for the apricots to macerate.
Step 2: Preparing the Cake Base
Once the apricots have macerated, it’s time to prepare the cake base. Preheat your oven to 170°C (340°F), and line a baking tray with parchment paper. In a stand mixer, whisk the eggs and 100g sugar until they become light and fluffy. In a separate bowl, sift together the all-purpose flour, potato starch, and baking powder. Slowly add these dry ingredients to the egg mixture, mixing gently with a spatula.
Melt the butter and allow it to cool slightly, then add it to the batter, followed by the natural yogurt and lemon zest. Carefully mix everything together until smooth. Pour the batter into a rectangular pastry ring (25×17.5 cm) set on the prepared baking tray, smoothing out the surface with a spatula. Bake for about 20 minutes in the lower rack of the oven. Check the cake with a toothpick to ensure it is cooked through. Once done, remove from the oven and allow it to cool slightly.
Step 3: Making the Milk Cream
While the cake is baking, prepare the milk cream. In a saucepan, heat the milk over medium heat. In a separate small bowl, mix together the rice flour and 50g sugar until smooth. Once the milk is warm, gradually whisk in the sugar-flour mixture and continue to cook, stirring constantly, until the cream thickens. Once thickened, remove from the heat and pour it into a shallow dish.
