Striped cake with apricots recipe

Striped Cake with Apricots recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The striped cake with apricots recipe is a delightful and visually stunning dessert that will impress both your eyes and taste buds. This recipe combines the moist and fluffy texture of a classic vanilla sponge cake with the sweet and tangy flavor of fresh apricots. The cake is beautifully decorated with alternating layers of apricot jam and vanilla cream, creating a striking striped pattern. With its vibrant colors and delicious flavors, this striped cake with apricots is perfect for any special occasion or as a sweet treat to indulge in.

Keywords: striped cake, apricots, dessert, vanilla sponge cake, apricot jam

striped cake with apricots recipe details

Striped cake with apricots recipe, recipe Rating: 4.6
Number of votes:112 

Ingredients

	For the yeast dough:
375 g	flour
1 sachet	active dry yeast
1 tsp	baking powder
50 g	sugar
1 tsp	vanilla extract
1 pinch(es)	salt
3 drop(s)	oil of bitter almonds
180 ml	milk
75 g	butter
	For the topping
2 packet(s)	custard powder, to cook
80 g	sugar
700 ml	milk
150 g	crème fraîche
1 tbsp	milk
2 tbsp	cocoa powder, sieved
1 large can(s)	apricot halves, approx. 480g
4 tbsp	apricot jam
2 tbsp	water

Instructions

Prepare a custard by use of the custard powder, 700 ml milk and 80 g sugar. Fold in the Crème fraîche. Spoon the custard cream into a bowl, cover and allow to cool.

Drain the apricot halves and cut in thin slices.

Sieve the flour with the baking powder into a bowl and mix in the yeast. Add the sugar, vanilla extract, salt, oil of bitter almonds, 180ml milk and the butter. Knead until the dough is pliable and smooth. Remove from the bowl, knead again on a slightly floured surface, and roll out on a greased baking tray (30*40 cm).

Preheat the oven to 180°C.

Stir the custard cream and fill half of the cream in an icing bag, with a 8mm nozzle. Extrude the cream in stripes with a distance of 2cm on the dough. Combine the other half of the custard cream with 1 tablespoon of milk and the cocoa powder, fill this in another icing bag and extrude the dark cream in the spaces between the bright stripes.

Arrange the apricot slices evenly on top. Allow to rest for 15 minutes, then transfer the baking tray into the oven and bake for approximately 25 minutes.

Place the baking tray on a wire rack. Heat the apricot jam with the water and carefully brush the surface of the cake with the jam.

Preparation time:
ca. 1 hr
Cooking / Baking Time:
ca. 45 min
Resting time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a