Apricot jam cake with egg yolk glaze
Chinese cake reloaded with apricot jam and egg yolk glaze
Total time: 1 hour
Preparation time: 30 minutes
Baking time: 30 minutes
Number of servings: 12
Welcome to the world of sweet delights, where tradition meets innovation! Today, I invite you to discover a fascinating recipe inspired by the Chinese cake, but with a personal touch – the egg yolk glaze and apricot jam. This cake is not just a dessert, but a true culinary experience, perfect for any occasion.
A brief story about the Chinese cake takes us back to ancient traditions, where simple ingredients were transformed into perfect delights. Today, we will add a modern twist to this recipe, using apricot jam, which will bring an unmistakable flavor.
Ingredients
For the base:
- 200 g butter (or margarine, depending on your preference)
- 200 g granulated sugar (turn it into powdered sugar for a finer texture)
- 200 g ground walnuts (a nutrient-rich ingredient that adds a deep flavor)
- 8 egg whites (if the eggs are smaller, adjust the number; ideally, it should be 6 large eggs)
- 100 g flour
- 2 tablespoons cocoa powder (for a hint of chocolate, but you can omit it)
For the glaze:
- 8 egg yolks
- 150 g granulated sugar
- Apricot jam (enough to cover the cake evenly)
Step-by-Step Instructions
1. Preparing the base:
Start by preheating the oven to 180°C. Line a 20/30 cm baking tray with parchment paper to prevent sticking.
2. Mixing the dry ingredients:
In a large bowl, combine the ground walnuts, flour, and cocoa powder. This mixture will give the cake a rich texture filled with flavor.
3. Creaming the butter:
In another bowl, cream the butter (or margarine) with the powdered sugar until the mixture becomes fluffy and creamy white. This step is essential as the air incorporated will help the cake rise.
4. Adding the egg whites:
Beat the egg whites until stiff peaks form. It’s important not to let the egg whites become too dry, as we want a light texture.
5. Combining the ingredients:
Add the walnut, flour, and cocoa mixture to the butter cream, mixing gently. Then, carefully fold in the beaten egg whites using a spatula to avoid deflating the mixture.
6. Baking the base:
Pour the mixture into the prepared tray and level the surface. Bake in the preheated oven for 15-20 minutes or until the base passes the toothpick test.
7. Preparing the glaze:
While the base cools, prepare the egg yolk glaze. Beat the egg yolks with the granulated sugar until the mixture becomes thick and creamy.
8. Adding the jam:
Once the base has cooled slightly, spread the apricot jam evenly over the entire surface.
9. Pouring the glaze:
Pour the egg yolk glaze over the apricot jam, ensuring it covers evenly.
10. Finalizing the baking:
Place the tray back in the oven for 10-15 minutes or until the glaze sets and becomes glossy.
11. Cooling and slicing:
After baking, let the cake cool completely. Use a knife dipped in hot water to cut the cake into portions. This trick helps achieve clean cuts.
Serving Suggestions
This cake is delicious both plain and alongside a scoop of vanilla ice cream or with a caramel sauce. Additionally, a cup of hot tea or an espresso will perfectly complement the flavors of this recipe.
Variations and Tips
- Fruit variation: You can replace the apricot jam with other types of jam, such as cherry or raspberry, for a different taste.
- Flavor additions: For an extra flavor boost, add a pinch of cinnamon to the base mixture or a few drops of vanilla extract.
- Decoration: Grate some chocolate on top of the cake before serving for an attractive appearance.
Nutritional Benefits
This cake contains nuts, which are an excellent source of omega-3 fatty acids, protein, and antioxidants. Additionally, apricot jam provides essential vitamins and minerals, such as vitamin A and fiber.
Frequently Asked Questions
- Can I use other types of nuts?
Yes, almonds or hazelnuts are excellent alternatives. Ensure they are finely ground for a uniform texture.
- What should I do if I don’t have powdered sugar?
You can turn granulated sugar into powdered sugar using a blender or food processor.
- How can I store the cake longer?
Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze it, cut into portions, for later use.
Conclusion
This Chinese cake reloaded with apricot jam and egg yolk glaze is a perfect choice to impress guests or satisfy the family’s sweet tooth. With a little patience and love, you will create an unforgettable dessert! So, put on your apron, gather the ingredients, and enjoy this delicious experience in the kitchen!
Ingredients: Base: 200 g butter (I used Rama margarine, that's what I had at home) 200 g granulated sugar (I made it powdered) 200 g ground walnuts 8 egg whites (the eggs were small) 100 g flour 2 tablespoons cocoa. Glaze: 8 egg yolks 150 g granulated sugar apricot jam.
