Cake-sandwich with cream cheese and apricots
Separating the eggs is an essential step for achieving an airy texture in cake. Start by carefully separating the egg whites from the yolks, making sure no yolk remains in the whites, as this could prevent the meringue from forming. Place the egg whites in a large bowl and add a pinch of salt. Use an electric mixer to beat the egg whites until stiff peaks form when you lift the beaters. It is important to ensure the egg whites are well beaten, as they will add volume to your cake.
In another bowl, mix the yolks with the sugar until the mixture becomes homogeneous, whitens, and doubles in volume. This process is crucial, as the incorporated air will help create a light texture. Once you have a fluffy cream, carefully add the beaten egg whites, gently folding with a spatula in an up-and-down motion to avoid deflating the incorporated air.
Mix the flour with the cocoa powder and baking powder, then sift the mixture over the egg mixture. Again, use the spatula, mixing gently until the ingredients are perfectly integrated. Preheat the oven to 180 degrees Celsius and line a rectangular baking pan (25 x 30 cm) with parchment paper. Pour the mixture into the pan, leveling the surface gently. Bake the batter for 25 minutes, being careful to do the toothpick test to check if it is done. When the cake is baked, remove it from the oven and let it cool completely.
Meanwhile, prepare the ricotta cream. Soak the gelatin in a bowl with 100 ml of cold water and let it hydrate. Remove the pits from the apricots and cut them into small cubes. In another bowl, mix the ricotta with the powdered sugar, adding the orange zest and almond essence for extra flavor. Carefully fold in the whipped cream and the diced apricots, mixing gently to avoid deflating the cream.
Melt the gelatin in a bain-marie and add it to the ricotta cream, mixing well to fully integrate it. Let the cream chill in the fridge for 15-20 minutes to firm up slightly. Cut the rectangular cake in half. Line a rectangular mold with plastic wrap, ensuring the size is compatible with one half of the cake. Place one half of the cake at the bottom of the mold, pour the apricot cheese cream on top, and place the other half of the cake on top. Wrap with plastic wrap and let the cake chill in the fridge for a few hours, preferably overnight. Before serving, dust with powdered sugar and cut into portions. This cake is perfect to be enjoyed alongside a cup of coffee or a fragrant tea.
Ingredients: Base: eggs - 3 pcs. Sugar - 90 g. flour - 45 g. cocoa - 10 g. baking powder - ½ teaspoon a pinch of salt Cream: ricotta - 350 g. liquid cream - 100 ml. powdered sugar - 50 g. granulated gelatin - 1 sachet grated orange peel - 1 teaspoon almond essence - 1 teaspoon apricots - 300 g.
