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