Autumn jazz cake

This cake is just like early autumn – bright, juicy and tempting!

Juicy carrot biscuits with pecans, caramelized apricots with carrots, delicate cheesecake with caramelized apricots and delicious fluffy crème…

Juicy, tender and delightful!

The languid taste of autumn in every piece of cake!

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

For the sponge biscuit (2 ring molds):

• 193 g flour | 6.80 oz
• 170 g carrots | 6.00 oz
• 278 g eggs | 9.80 oz
• 10 g baking powder | 0.35 oz
• 210 g sugar | 7.40 oz
• 180 g butter | 6.35 oz
• 100 g pecan nuts | 3.55 oz
• 2 g salt | 0.05 oz
• 2 g cinnamon | 0.05 oz
• 2 g nutmeg | 0.05 oz

All the ingredients should be at room temperature. Sift the flour with the baking powder; add salt, cinnamon, nutmeg, and combine everything well with a whisk. Whip the eggs with sugar at high speed of the mixer until thick fluffy foam. Add the dry ingredients in two passes. Mix them in gently, from the middle to the edge, with a silicone spatula.

Melt the butter in the microwave, and cool it slightly; add 2-3 tablespoons of the dough, and combine until smooth. Add it to the dough, and combine. Add the finely grated carrots and finely chopped pecans. Combine everything once again.

Pour the dough into 2 rings with a diameter of 16 cm (6.3 inch). Bake the sponge biscuit in the preheated oven at a temperature of 160C (320F), top / bottom mode, for 35 to 40 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, preferably overnight. Cut each biscuit into two layers.

For the cheesecake with caramelized apricots and carrots:

• 62 g eggs | 2.20 oz
• 300 g cream cheese | 10.60 oz
• 50 g sugar | 1.75 oz
• 80 g cream (33%+) | 2.80 oz
• 1 g salt | 0.05 oz
• 110 g caramelized apricots with carrots | 3.90 oz
• 23 g flour | 0.80 oz
• 20 g pecan nut | 0.70 oz

Mix the room temperatured cream cheese with sugar and salt until smooth, using a silicone spatula. Add the eggs, and combine everything well. Add the flour through a sieve, and mix. Add the caramelized apricots with carrots, and mix again. Add the cream, and combine.

Spread the cheesecake in a prepared ring mold, and bake it in a water bath in a preheated oven at 120C (248F) for 50 minutes. The edges of the cheesecake should grab, and the middle should shake. Cool the cheesecake for 2 hours in a slightly open oven, and then put it in the fridge for at least 6 to 8 hours.

For the caramelized apricots with carrots:

• 220 g carrots | 7.75 oz
• 230 g apricots | 8.10 oz
• 215 g sugar | 7.60 oz

Place the sugar and the carrots (cut into small cubes) in a deep-bottomed saucepan. Caramelize the carrots. Closer to the readiness, add the frozen apricots, cut into cubes. Bring it to readiness, and remove the mix from the heat. Cool it down.

For soaking:

• 30 g sugar | 1.05 oz
• 100 g water | 3.55 oz
• 50 g apricot puree | 1.75 oz

Place all the ingredients in a thick-bottomed saucepan, and bring to a boil. Cool it down.

For the cake assembling crème:

• 500 g cream cheese | 17.65 oz
• 100 g powdered sugar | 3.55 oz
• 100 g cream (33%+) | 3.55 oz

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

For the coating custard:

• 530 g cream cheese | 18.70 oz
• 120 g powdered sugar | 4.25 oz
• 180 g butter 82.5% | 6.35 oz

Take the butter out from the fridge 30 to 40 minutes before cooking. Whip the butter with the powdered sugar until whitening and fluffy. Stir the cream cheese on the lowest mixer speed. Combine the cream cheese with the butter. Mix again, and place the custard in a pastry bag. That’s it!

Assemble the cake, following the next order:

a sponge biscuit layer / soaking / crème / crème edge / caramelized apricots with carrots / crème / a sponge biscuit layer / soaking / thin layer of crème / cheesecake / thin layer of crème / a sponge biscuit layer / soaking / crème / crème sides / caramelized apricots with carrots / crème / soaking.

Bon Appetit!