Ingredients
Sponge biscuit
butter at room temperature
180g
6.30oz
0.72cup
12tbsp
sugar
180g
6.30oz
0.72cup
12tbsp
egg
5pc
flour
300g
10.50oz
1.20cup
20tbsp
baking powder
10g
0.35oz
0.67tbsp
salt
0.125tsp
apricots
4pc
Apricot filling
apricot puree
300g
10.50oz
1.20cup
20tbsp
sugar
70g
2.45oz
0.28cup
4.69tbsp
pectin NH
8g
0.28oz
0.54tbsp
The cream
cream cheese
500g
17.50oz
2cup
33.50tbsp
whipping cream
300ml
9.90fl oz
1.20cup
20tbsp
powdered sugar
150g
5.25oz
0.60cup
10tbsp
Method
Sponge biscuit
- Beat the butter and sugar until creamy.
- Add the eggs one at a time, beating well after each.
- Add the flour sifted with salt and baking powder, and mix at a low mixer speed.
- Divide the apricots in half with a knife, and remove the kernels. Cut each half into 5-6 parts, and add the pieces to the dough; mix gently.
- Transfer the dough into two molds with a diameter of 18-20cm (7.09-7.87 inch). Be sure to cover the bottom of the mold with parchment.
- Bake the sponge in the oven preheated to 338F (170C) until dry skewer, for about 40 minutes.
- Let the finished biscuits cool, wrap with cling film, and put in the fridge.
The filling
- Mix the sugar with pectin.
- Put the puree in a saucepan, and warm over a medium heat. Pour the mixture of sugar and pectin in a thin stream.
- While stirring, bring the the apricots to a boil, turn off the heat, and cool the filling to 104-122F (40-50C).
The cream
- Whip the cream cheese and powdered sugar, adjusting the sweetness of the cream to your taste.
- Gradually add the cream, and whip until smooth.
Cake assembly
- Cut each sponge biscuit in 2 cake layers.
- Alternate the cake layers with the cream and apricot filling. Don't forget to make the cream sides when placing the apricot filling in the middle.
- Level the assembled cake with the same cream.
- Let the cake stabilize in the fridge for several hours (better overnight).
