Apricots Layer Cake
The first time I ever tried apricots was actually during making this layer cake. I recommend to increase or decrease the sugar amounts, needed for the coulis preparation, to better balance the sourness to your taste. This is such a wonderful summer fruit cake; I highly recommend giving it a try!
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Apricots Layer Cake:
Recipe:
| Element | Ingredient | Amount (g / units) |
| Vanilla Genoise (Recipe) | – | 1.5cm thick x 3 Sheets |
| Filling, Decoration: Apricots Coulis (about 390g in total) | Apricots | 9 Units |
| White Granulated Sugar | 60g | |
| Powdered Gelatin | 4g (1.25 tsps) | |
| Water | 20g | |
| Insert Cream: Plain | Heavy Cream (38%) | 200g |
| White Granulated Sugar | 20g | |
| Icing Cream: Plain | Heavy Cream (38%) | 170g |
| White Granulated Sugar | 17g | |
| Piping Cream: Plain (No. 108 piping tip) | Heavy Cream (38%) | 70g |
| White Granulated Sugar | 7g | |
| Decoration: Apricots Coulis Pool | Apricots Coulis | 85g |
Preparation:
Apricots Coulis (Insert + Apricots Coulis Pool):
Recipe is adjusted for 2 cake rings, 14cm in diameter each, and just enough to cover the surface of the cake.
The apricots need to be rubbed well with baking soda, then washed under running tap water. User in the following manner:
- 7 Apricots- to be peeled, cored and pureed to a smooth puree, using an immersion blender.
- 2 Apricots- to be peeled, cored and cubed to 1cm pieces.
- Thoroughly mix the gelatin with the water and refrigerate until use.
- In a small saucepan, cook the apricots puree together with the sugar, until it dissolves completely and the mixture reaches 60C. Turn off the heat.
- Melt the gelatin mixture in the microwave for about 10 seconds, and thoroughly mix to a clear liquid without any lumps. Add the bloomed gelatin to the apricots mixture and mix well to combine.
- Pour 100-110g into each cake ring.
- Evenly distribute the cubed apricots among the cake rings, and freeze for at least 3 hours before using.
- The remaining apricots coulis to be set to the side, for cake decoration.
Cake assembly instructions:
- Spread 40g insert cream, top with apricots insert. Then, cover with additional 40g cream. Cover the cream with another cake sheet.
- Keep stacking all the sheets in similar manner. Use the remaining insert cream to crumb coat the entire cake
- Ice and decorate as shown in the photo, or per your personal preference.
