Caramel cream cake with apricots

Caramel Cream and Apricot Cake

A cake that combines the delicate flavor of caramel cream with the freshness of apricots is a perfect choice for any occasion. This recipe brings a touch of nostalgia from childhood, when desserts were a true culinary art. Preparing this cake may seem a bit challenging, but with a little patience and passion, you'll achieve a truly spectacular result.

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 10-12

Ingredients

For the caramel cream
- 12 eggs
- 350 g granulated sugar
- 150 g granulated sugar for caramelizing
- 1.2 l milk
- 1 packet vanilla sugar or vanilla extract (to taste)
- 1-2 drops rum essence (to taste)
- A pinch of salt

For the cake base
- About 1 kg apricots
- 5 eggs
- 125 g granulated sugar
- 125 g flour
- 75 ml oil
- 1 packet vanilla sugar
- A pinch of salt

For the apricot jelly decoration (optional)
- 500 g apricots
- 100 g granulated sugar (I suggest using brown sugar for a more caramelized flavor)
- 150-200 ml water (depending on how ripe and juicy the apricots are)
- 15-20 g gelatin (depending on the amount of water used)

For the meringue decoration (optional)
- 2 egg whites
- 50 g granulated sugar
- Juice of one lemon

For decoration (optional)
- Apricots, peaches, berries, or other favorite fruits
- Mint leaves
- 1 packet clear Tort-Gelee

Instructions

Step 1: Caramel Cream
In a tall saucepan, add 150 g of granulated sugar and place it over low heat. Stir occasionally until the sugar melts and turns a deep golden color. This caramelization is essential for achieving a crunchy texture and deep flavor. Once the sugar reaches the desired color, spread it evenly over the sides and bottom of the saucepan. Allow it to cool.

Preheat the oven to 180°C. In a large bowl, beat the 12 eggs with a pinch of salt and the granulated sugar (350 g) until dissolved. Gradually add the milk and essences, mixing well until you have a smooth mixture. Pour the mixture into the caramel-coated saucepan and prepare for baking.

Step 2: Baking the Cream
Place the saucepan with the caramel cream in a larger tray filled with hot water (bain-marie method) and bake for about 60 minutes. Halfway through the baking time, check if the cream is nearly done; it should be slightly browned and pulling away from the edges of the saucepan.

Step 3: Preparing the Cake Base
In the meantime, wash the apricots, remove the pits, and cut them in halves or quarters. If they are too juicy, allow them to drain in a sieve.

Beat the egg yolks with the oil, pouring it in gradually, as you would for mayonnaise. Whip the egg whites with a pinch of salt and gradually add 125 g of sugar mixed with vanilla sugar, until you achieve a glossy meringue. Gently fold the beaten egg yolks into the meringue, then add the sifted flour, mixing gently with a spatula.

Step 4: Assembling the Cake
After 35-40 minutes of baking the cream, pour half of the batter over the cream. Sprinkle half of the apricots, then add the remaining batter, and top with the rest of the apricots, cut side down. Bake the cake for 20-25 minutes or until the top is lightly browned. Perform a toothpick test to check if it is baked.

Step 5: Preparing the Apricot Jelly
For the apricot jelly, place the cut apricots, sugar, and water over heat. Allow it to boil for 5-7 minutes, then blend the mixture with a blender. Add the hydrated gelatin according to the package instructions and mix well. Allow the jelly to cool to room temperature.

Step 6: Preparing the Meringue Decoration
Whip the egg whites with a pinch of salt and gradually add the sugar, continuing to mix until the meringue becomes firm. Add the lemon juice and mix again. Transfer the meringue to a bowl over a bain-marie and whisk continuously for 5 minutes.

Step 7: Finishing the Cake
Once the cake has cooled, invert it onto a serving platter. Cover it with the apricot jelly and, if desired, decorate with meringue, fruits, and mint leaves. You can create roses from peaches for an elegant look and sprinkle a little Tort-Gelee to maintain the freshness of the fruits.

Allow the cake to chill for 24 hours, if you have the patience, to let the flavors meld. When it's time to serve, slice it and enjoy it cold from the fridge.

Helpful Tips
- Use room temperature eggs for a more stable meringue.
- You can substitute apricots with other seasonal fruits, such as peaches or plums, to vary the recipe.
- If you want a more intense flavor, add a few drops of almond extract to the cake batter.
- The cake pairs wonderfully with a glass of sweet wine or a fragrant fruit tea.

Calories and Nutritional Benefits
This recipe has a moderate calorie content, thanks to natural ingredients like eggs, milk, and fruits. Apricots are rich in vitamins A, C, and K, while eggs provide high-quality protein. Of course, moderation is key, but enjoying a slice of cake now and then can be a healthy indulgence.

I hope you try this recipe and that it becomes a favorite among friends and family. Get ready to impress with a truly special cake!

 Ingredients: For THE CARAMELIZED SUGAR CREAM: 12 eggs, 350 g granulated sugar, 150 g granulated sugar for caramelizing, 1.2 l milk, 1 packet vanilla sugar or vanilla essence to taste, 1-2 vials of rum essence (to taste), a pinch of salt. For THE CAKE BASE: approximately 1.0 kg apricots, 5 eggs, 125 g granulated sugar, 125 g flour, 75 ml oil, 1 packet vanilla sugar, a pinch of salt. For APRICOT JELLY DECORATION (Optional): 500 g apricots, 100 g granulated sugar (I used brown), 150-200 ml water (depending on how ripe and juicy the apricots are), 15-20 g gelatin (depending on how much water you add). For MERINGUE DECORATION (Optional): 2 egg whites, 50 g granulated sugar, lemon juice. For DECORATION (Optional): apricots, peaches, berries, or other preferred fruits, mint leaves, 1 packet transparent cake gel.