Apricot Sponge Cake
Biscuit cake with apricots is a recipe with fresh ingredients from the fruit cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 eggs
- 75 g sugar
- 50 g flour
- 25 g cornstarch
- 0.5 tsp Baking powder
- 1 kg apricots
- 150 g sugar
- 50 ml lemon juice
- 200 g gelatin
- 400 g whipping cream
- 2 packets stabilizer
- 200 g gelatin
- 100 g sugar
- 50 ml lemon juice
Instructions
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1.
Beat eggs and sugar until fluffy. Mix flour, cornstarch, and baking powder and fold into the mixture.
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2.
Line a springform pan with parchment paper and grease it. Pour the sponge batter in. Bake in a preheated oven at 175°C for about 25 minutes. Remove from the pan and let cool.
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3.
Steep apricots in boiling water, peel, halve, and pit them. Dice half of them, quarter the rest. Mix apricot cubes with 100 g sugar, lemon juice, and gelatin; refrigerate for about 30 minutes.
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4.
Cut the sponge base horizontally once. Place one layer on a cake plate, set a ring around it. Spread the apricot mixture over it, whip 50 g sugar and stabilizer into cream, pour half onto the apricots. Add the second sponge layer and remaining cream on top. Refrigerate for about 3 hours.
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5.
Place apricot quarters on the cake. Mix remaining ingredients, warm slightly, and drizzle over. Chill again.
