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Biscuit cake with apricots

Author
Cookinero 14 Nov 2022
16980
Biscuit cake with apricots

Everyone should cook a biscuit cake with apricots in summer! Light sponge cakes with fragrant impregnation, whipped cream and fresh apricots - this cake will not leave anyone indifferent.

How to cook Biscuit cake with apricots

Step 1

Prepare a biscuit. Preheat oven to 170°C. Grease a 24 cm springform pan with butter and sprinkle with flour. Be sure to shake off excess flour.

Step 2

Biscuit cake with apricots

Divide eggs into whites and yolks. In a large bowl, beat the yolks with sugar until the mixture turns white and increases in size. The sugar should dissolve. Sift in flour and stir in. Separately, beat the proteins in a fluffy foam. Pour the whites into the yolk mixture and mix gently.

Step 3

Pour the batter into the mold and bake for 18-20 minutes. The cake should turn golden and rise. Remove the mold from the oven and place on a wire rack to cool. Cut the cooled biscuit into 2 cakes.

Step 4

Biscuit cake with apricots

For impregnation, put sugar in a saucepan, add 50 ml of water and bring to a boil. Pour in the liquor and remove from heat. Soak the cakes with the resulting syrup.

Step 5

Whip the cream to soft peaks, then add the powdered sugar and continue beating until firm peaks form. Slice the apricots.

Step 6

Biscuit cake with apricots

Put the first cake on a dish. Place the cream in a pastry bag and spread over the cake. Lay out half of the apricots and cover with the second cake. Fold in the remaining cream and apricots.

Step 7

Warm up the apricot jam and brush over the apricots. Sprinkle with almond flakes.

Biscuit cake with apricots - FAQ About Ingredients, Baking Time and Storage

Yes, you can use peaches, nectarines, or berries as alternatives. Adjust sweetness if needed, as apricots have a unique tartness.
Store in an airtight container in the fridge for up to 3 days. The cream and fresh fruit make it best enjoyed fresh.
Replace liquor with orange juice, apple juice, or a flavored syrup like vanilla for a family-friendly version.
Yes, use a gluten-free flour blend for the biscuit. Ensure it’s a 1:1 substitute for best texture.
Use a sharp, warm knife (dipped in hot water and dried) for clean cuts through the cream and fruit layers.
Freezing isn’t recommended due to the fresh cream and fruit, which can become watery when thawed.
Reduce sugar in the biscuit by 10-15% and skip the jam glaze, using fresh apricots only for topping.
Coconut cream whipped with powdered sugar works well, but ensure it’s chilled overnight for best results.
Yes, but drain and pat them dry to avoid excess moisture. Their softer texture will blend differently.
Halve the ingredients and use a 16-18 cm pan. Bake for 15-18 minutes, checking for doneness earlier.

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