Cake with jam and apricot kernels

Apricot Jam and Kernel Cake

I invite you to discover together a delicious and fragrant recipe that perfectly combines the sweetness of apricots with the fine texture of cheese. This apricot jam and kernel cake is not just a refined dessert, but also an excellent choice for special moments, whether it’s an anniversary, a picnic with friends, or simply an unforgettable evening with family.

Preparation time: 30 minutes
Baking time: 40 minutes
Cooling time: 2 hours
Total: 3 hours and 10 minutes
Number of servings: 12

Necessary ingredients:

*For the layers:*
- 4 large eggs
- 8 tablespoons of sugar (4 for egg whites and 4 for yolks)
- 8 tablespoons of flour
- 4 tablespoons of oil
- A pinch of salt
- Vanilla essence

*For the cream:*
- 350 g of fresh cow cheese (make sure it is well drained for a fine texture)
- 100 g of powdered sugar with vanilla flavor
- 200 ml of cream
- 250 ml of apricot nectar (or juice from apricot compote)
- 2 sachets of gelatin
- 5-6 apricots from compote (well drained)

*For decoration:*
- Syrup from an apricot compote (about 400 ml)
- Apricot jam (a small jar)
- A handful of sweet apricot kernels (lightly roasted)

Preparing the cake:

1. Preparing the layers:
Start by preheating the oven to 180 degrees Celsius. Do yourself a favor and prepare two baking trays by lining them with baking paper. This will make it easier to remove the layers after baking.

In a large bowl, beat the egg whites with a pinch of salt until they form stiff peaks, gradually adding 4 tablespoons of sugar. Continue beating until you achieve a firm, glossy meringue.

In another bowl, mix the egg yolks with 4 tablespoons of sugar, oil, and vanilla essence. When the mixture becomes homogeneous, add it to the bowl with the egg whites, gently folding with a spatula. Finally, add the sifted flour, mixing carefully to avoid losing air from the mixture.

Pour the batter into the two prepared trays and bake each layer for about 20 minutes or until golden and passing the toothpick test. Let the layers cool in the trays for 5 minutes, then loosen them with a knife and transfer them to a rack to cool completely.

2. Preparing the cream:
In a bowl, mix the fresh cheese with the powdered sugar flavored with vanilla and the cream. Make sure the cheese is well mixed to avoid lumps.

In another container, hydrate the gelatin in 100 ml of cold water for 5 minutes. Then, heat the gelatin in a double boiler or in the microwave (but do not let it boil) until completely dissolved. Add the melted gelatin to the cheese cream, mixing well. Finally, pour in the apricot nectar, mixing gently.

3. Assembling the cake:
Place the first layer in the baking tray. Drizzle it with half of the apricot compote syrup, then spread the cheese cream evenly over the entire surface. Decorate with slices of apricots from the compote, well drained.

Place the second layer on top and press gently to level it. Drizzle it with the remaining compote syrup, then spread the apricot jam over the entire surface.

For the final decoration, sprinkle the roasted apricot kernels, which will not only add a crunchy note but also a delicious taste.

4. Cooling and serving:
Cover the cake with plastic wrap and let it chill in the fridge for at least 2 hours. This step is essential to allow the flavors to blend and the cake to acquire a firm texture.

When ready, cut the cake into desired shapes and enjoy a tasty dessert, perfect for any occasion.

Useful tips:
- If using store-bought cow cheese, make sure it is of good quality. Fresh and creamy cheese will make the cake delicious.
- You can experiment with different jams or fruits for topping. For example, peach or cherry jam could add an interesting note.
- If you don’t have gelatin on hand, you can replace it with a mix of agar-agar powder, but you will need to follow the instructions on the package to achieve the desired consistency.

Nutritional benefits:
This cake contains fresh cheese, which is a good source of protein and calcium, essential for bone health. Apricots are known for their antioxidant properties, and the cream adds healthy fats to the diet.

Frequently asked questions:
1. Can I use other types of fruit?
Absolutely! You can experiment with other seasonal fruits, such as pears, peaches, or even berries.

2. Is the cake suitable for vegans?
Although this recipe is not vegan, you can use vegan cheese and replace the eggs with a chia or flaxseed mix to adapt the recipe.

3. How long does it keep in the fridge?
The cake keeps well in the fridge for up to 3 days, but it is recommended to consume it as soon as possible to enjoy the best flavors.

This apricot jam and kernel cake is not just a dessert but also a culinary experience to share with loved ones. Each bite will take you back to warm summer days, full of sunshine and joy. Enjoy!

 Ingredients: 2 layers of cake; 4 eggs, 4 tablespoons of sugar, 4 tablespoons of flour, 2 tablespoons of oil, a pinch of salt, vanilla essence; 350 g fresh cow cheese, 100 g powdered sugar with vanilla flavor, 200 ml sour cream, 250 ml apricot nectar, 2 packets of gelatin, a few apricots from compote decoration; syrup from an apricot compote (800 ml jar) and the remaining apricots drained of juice, a small jar of apricot jam, a handful of sweet apricot kernels.