Thursday, June 23, 2016

Apricot Cake

This apricot sponge cake it delicious, it is moist and it absorbs all of the juices from the apricot jam. It is very simple to make. Read on to learn how to make it. Enjoy!

What you need:

For the cake:
6 eggs rooms temperature
1 cup of sugar
1 cup of flour
1 teaspoon vanilla

Mix the eggs, vanilla, and the sugar for about 5-10 minutes. The eggs will be pale in color and double in volume. Sift the flour about 1/4 cup at a time through and using a spatula fold in the flour carefully. Preheat the oven to 350 degrees F. Line a 9 inch pan with parchment paper and transfer the batter into the pan. Bake the cake for 30-35 minutes.

Using a butter knife go around the sides of the cake to get any cake off that got stuck to the pan. Let the cake cool off for about 10 minutes in the pan then invert onto a cooling rack and let cool off completely. I placed mine into the fridge for about 30 minutes to speed up the process. You can also bake these a day in advance if needed.
Cut the cake in 2 pieces. 

How to make the simple syrup: 

1/2 cup sugar
1/4 cup apricot jam
1/4 cup water

Combine everything together and give it a good stir. The syrup will thicken up a bit. Turn off the heat and let it cool.

Glaze each layer with the simple syrup.

Making the frosting:

1 8 oz of cream cheese
1 cup of powdered sugar
about 1 pint of heavy whipping cream
1/4 cup of simple syrup

Cream the cream cheese with some powdered sugar. Mix until well combined. Add in the syrup and the heavy whipping cream until light and fluffy.

Frost both the layers with frosting. Shave some chocolate over the top.