Ingredients

Sponge biscuit
flour
155g
5.43oz
0.62cup
10.39tbsp
almonds
55g
1.93oz
3.69tbsp
eggs
221g
7.74oz
1cup
14.81tbsp
baking powder
5g
0.18oz
0.34tbsp
sugar
180g
6.30oz
0.72cup
12tbsp
butter 82.5%
160g
5.60oz
0.64cup
10.72tbsp
salt
2g
0.07oz
0.13tbsp
Apricot cheesecake
apricots
100g
3.50oz
0.40cup
6.70tbsp
sugar
30g
1.05oz
2tbsp
cream cheese
230g
8.05oz
1cup
15.41tbsp
powdered sugar
70g
2.45oz
0.28cup
4.69tbsp
cream (with at least 33% fat content)
90g
3.04fl oz
salt
1g
0.04oz
0.07tbsp
gelatin
8g
0.28oz
0.54tbsp
water
40g
1.35fl oz
Apricot marmalade
apricots
150g
5.25oz
0.60cup
10tbsp
water
30g
1.01fl oz
sugar
50g
1.75oz
3.35tbsp
water
24g
0.81fl oz
gelatin
4g
0.14oz
0.27tbsp
Soaking
apricot puree
70g
2.45oz
0.28cup
4.69tbsp
sugar
30g
1.05oz
2tbsp
water
80g
2.70fl oz
Blueberry confit
blueberries
220g
7.70oz
1cup
14.74tbsp
sugar
40g
1.40oz
2.68tbsp
corn starch
10g
0.35oz
0.67tbsp
Assembling creme
cream cheese
500g
17.50oz
2cup
33.50tbsp
powdered sugar
80g
2.80oz
0.32cup
5.36tbsp
cream (with at least 33% fat content )
100g
3.38fl oz
Covering creme
cream cheese
510g
17.85oz
2cup
34.17tbsp
powdered sugar
90g
3.15oz
0.36cup
6tbsp
cream (with at least 33% fat content)
60g
2.03fl oz
blueberry puree
50g
1.75oz
3.35tbsp

Method

This cake is just like August - juicy, sultry and captivating!

Delicate almond biscuits, no-bake cheesecake with caramelized apricots, blueberry confit, marmalade with juicy apricot pieces and puffed cream cheese… The heady taste of summer in every piece of cake! The cake is light and bright, and has not even a drop of dye!

The calculation is for a 16 cm (6.3 inch) cake.

Sponge biscuit

For the sponge biscuit:

  • 155 g flour | 5.45 oz
  • 55 g almonds | 1.95 oz
  • 221 g eggs | 7.80 oz
  • 5 g baking powder | 0.20 oz
  • 180 g sugar | 6.35 oz
  • 160 g butter 82.5% | 5.65 oz
  • 2 g salt | 0.05 oz

All the ingredients should be at the room temperature. Sift the flour with baking powder; add the chopped almonds (you can use the almond flour) and salt, and mix well with a whisk. Whip the butter and the sugar with a mixer. Add the eggs one at a time, stirring the mass well each time. Add the dry ingredients in three passes. Mix them in gently with a silicone spatula, from the middle to the edge.

Pour the dough into a prepared ring. Bake the biscuit in the oven, preheated to 170C (338F) for 45 to 55 minutes until a dry skewer. Focus on your oven! Cool it on a wire rack, and wrap with the cling film; put the biscuit in the fridge for 4 to 6 hours (better overnight). Cut the biscuit into three layers.

Apricot no-bake cheesecake

For the apricot no-bake cheesecake (14 cm | 5.5 inch):

  • 100 g apricots | 3.55 oz
  • 30 g sugar | 1.05 oz
  • 230 g cream cheese | 8.10 oz
  • 70 g powdered sugar | 2.45 oz
  • 90 g cream (with at least 33% fat content) | 3.15 oz
  • 1 g salt | 0.05 oz
  • 48 g gelatinous mass (8 g gelatin + 40 g water) | 1.70 oz (0.30 oz + 1.40 oz)

Cook the caramel apricots: simmer the apricots with the sugar in a saucepan until the liquid is completely boiled away. Cool it down. Mix the cheese at room temperature and the powdered sugar, using a silicone spatula. Stir until smooth, and add the cream; combine. Add the gelatinous mass, and mix; at the very end, mix the caramel apricots into the mass. Spread the cheesecake in a prepared ring, and send it to the fridge for 3 to 4 hours.

Apricot marmalade

For the apricot marmalade (14 cm | 5.5 inch):

  • 150 g apricots | 5.30 oz
  • 30 r water | 1.05 oz
  • 50 g sugar | 1.75 oz
  • 28 g gelatinous mass (4 g gelatin + 24 g water) | 1.00 oz (0.15 oz + 0.85 oz)

Place the apricots, cut into cubes, with water in a saucepan with a thick bottom on a low heat. Add the sugar, and bring the mass to a boil; simmer for 2 minutes. Remove the marmalade base from the heat, and add the gelatinous mass; mix and pour into a prepared ring. Cool the marmalade, and place it in the freezer.

Soaking

For soaking:

  • 70 g apricot puree | 2.45 oz
  • 30 g sugar | 1.05 oz
  • 80 g water | 2.80 oz

Put all the ingredients in a thick-bottomed saucepan; bring to a boil, and cool.

Blueberry confit

For the blueberry confit:

  • 220 g blueberries | 7.75 oz
  • 40 g sugar | 1.40 oz
  • 10 g corn starch | 0.35 oz

Combine the sugar with the starch. Heat the blueberries in a saucepan with a thick bottom; add the sugar and the starch, and bring the mix to a boil. Keep boiling for two more minutes. Place the confit in a container; cover it with foil in contact, and cool. Place the confit in the fridge.

Assembling creme

For the cake assembling crème:

  • 500 g cream cheese | 17.65 oz
  • 80 g powdered sugar | 2.80 oz
  • 100 g cream (with at least 33% fat content) | 3.55 oz

Combine the cream cheese with the powdered sugar at a low mixer speed, and add the cream. Mix again. That's it, the crème is ready!

Covering creme

For the covering crème:

  • 510 g cream cheese | 18.00 oz
  • 90 g powdered sugar | 3.15 oz
  • 60 g cream (with at least 33% fat content) | 2.10 oz
  • 50 g blueberry puree | 1.75 oz

Combine the cheese with the powdered sugar at the lowest mixer speed; add the blueberry puree and the cream. Mix again, and place the crème in a pastry bag. That’s it!

Cake assembling

Assemble the cake, following the next order:

a sponge biscuit layer / soaking / crème rim / blueberry confit / crème / cheesecake / crème / a sponge biscuit layer / soaking / crème / crème rim / blueberry confit / soaking / a sponge biscuit layer.

Bon Appetit!