Mes amis, it has been too long! Though we are a little ahead of this date, I could not let it pass without celebrating apricots! On
13 Thermidor, I have created my dream apricot cake: a delicate sponge with apricot syrup and gobs of pastry buttercream.
Apricot Delight Cake
Sponge Cake
1 1/4 cups all purpose flour
1 tsp baking powder
4 large eggs, separated
3/4 cup sugar
3 tbs warm water
Apricot Syrup
1/2 cup of high-quality apricot jam
2/4 cup water
Buttercream
2 1/3 cups milk
3 tbs cornstarch
4 large egg yolks
1 vanilla bean
1 cup sugar
3 sticks of unsalted butter
First, lets make the sponge cake. Preheat the oven to 350. Mix together the flour and the baking powder. With an electric mixer, beat the egg whites until soft peaks form. Slowly add the sugar and beat until you reach the soft peak stage. With the mixter still going, add the egg yolks one at a time. Slowly fold in the dry ingredients to the eggs and mix gently. Then, add in the water and mix gently again. In a 9 by 3 inch springform pan, coat with baking spray and sprinkle with flour. Place a parchment round on the bottom and spray again. Add the batter to the pan and cook for 20 to 30 minutes until an inserted knife comes out clean. Let the cake cool in the pan for a few minutes then remove from pan and let cool completely.
For the simple apricot syrup, bring the water to a boil in a small pan. Add the apricot jam/preserves and bring to a slow boil, then let simmer until the syrup thickens. Let cool.
For the buttercream, whisk together 1/2 cup of milk and the cornstarch in a small bowl. Whisk in the egg yolks until blended.
Split the vanilla bean in half lengthwise, scrape out the seeds, and then add it to small bowl with the sugar. Rub the vanilla pod and the seeds into the sugar and mix with your fingers.
Add the rest of the milk and the sugar and vanilla mixture to a medium pan and scald. Temper the hot milk into the eggs and cornstarch, then mix all together in the pan. Whisk over medium heat until the mixture becomes very thick and starts to bubble. Remove the mixture from heat, pour through a strainer into a bowl. Set aside to cool. When cooled, refrigerate with a piece of plastic wrap placed directly on top of the mixture. When the mixture is completely cool, whisk the butter in an electric blender until light and creamy. Add the cooled cream mixture to the butter, one spoonful at a time – very important to do this slowly! I put the cream in too quickly in the first batch I made and the butter was never able to hold its structure. Once mixed, return to the refrigerator.
Slice the cooled sponge cake in to two equal layers and place each, cut side up, on a wire rack. Brush the apricot syrup over both layers equally. Dollop on some cooled butter cream on to one layer, place the other layer on top and finish with the rest of the butter cream. I decorated my cake with some dried apricot and a sprig of mint. Enjoy!
Eat the revolution 