Ingredients

Almond sponge cake layers
eggs
5pc
sugar
180g
6.30oz
0.72cup
12tbsp
almonds
60g
2.10oz
4tbsp
flour
110g
3.85oz
0.44cup
7.37tbsp
baking powder
1tsp
vegetable oil
70g
2.37fl oz
milk
20g
0.68fl oz
vanilla extract
to taste
Syrup
cream 10%
100g
3.38fl oz
vanilla
20g
0.70oz
1.34tbsp
Mousse
cream 33-35%
100g
3.38fl oz
apricot puree
100g
3.50oz
0.40cup
6.70tbsp
gelatin
8g
0.28oz
0.54tbsp
water
30g
1.01fl oz
powdered sugar
1Tbs
Confit
fruit puree (passionfruit + mango)
200g
7oz
0.80cup
13.40tbsp
sugar
70g
2.45oz
0.28cup
4.69tbsp
agar
3g
0.11oz
0.20tbsp
pectin NH
4g
0.14oz
0.27tbsp
Cream cheese filling
cream cheese
500g
17.50oz
2cup
33.50tbsp
cream
150g
5.07fl oz
powdered sugar
70g
2.45oz
0.28cup
4.69tbsp
Frosting
cream cheese
500g
17.50oz
2cup
33.50tbsp
cream
100g
3.38fl oz
powdered sugar
70g
2.45oz
0.28cup
4.69tbsp

Method

Almond sponge cake layers

  • Separate the egg yolks from the egg whites; then combine the egg yolks with 90g (3.20 oz) of sugar, and whip them until fluffy and lightened in color.
  • Pour the vegetable oil followed by milk into the mixture, and whip it thoroughly one more time.
  • As for the egg whites, start whipping them on a medium speed, too; then, once the mixture becomes bubbly, slowly pour in the sugar.
  • Once all the sugar has been added, switch on to the highest mixing speed possible, and whip the mixture to stiff peaks.
  • Sift the dry ingredient, and mix them all together.
  • Fold the egg yolks into the egg whites; then add the dry mixture, and mix it all together.
  • Bake the biscuit at 175-180C (347-356F) for 25-35 minutes. Do not open the oven until it’s been 25 minutes.
  • Let the sponge biscuit cool, and then wrap it in plastic wrap, and refrigerate for about 6-8 hours.

Syrup

  • Whip the cream.
  • Combine the apricot puree with the powdered sugar, then fold in the whipped cream. Mix until smooth.
  • Melt the gelatin (for 10 seconds). Take a little amount of the cream mixture, and add it to the gelatin; then mix well, and pour it into the main cream mixture. Transfer the mixture to a cake ring, and place it in the freezer to set.

Confit

Combine the sugar, pectin and agar. Put the fruit puree into a saucepan, and place it on heat. Once the mixture starts steaming lightly, sprinkle the dry ingredients on top. Cook for 3-4minutes, stirring constantly. Then pour the confit mixture over the mousse, and place the cake ring in the freezer for it to set.

Cream cheese filling

Combine the chilled (!!!) ingredients together. Whip the mixture until you get a stiff consistency.

Frosting

Combine the chilled (!!!) ingredients together, and whip until you get a stiff consistency.

Cake assembling

Follow the next assembling order: sponge cake layer, syrup, cream cheese filling, mousse + confit layer, sponge cake layer, syrup, cream cheese filling, mousse + confit layer, sponge cake layer (soaked with syrup).