Caramelized Apricot and Vanilla Cake
El albaricoque caramelizado con vainilla es una de las combinaciones más acertadas que he creado. Como sabemos, los albaricoques combinan muy bien con la vainilla, pero caramelizarlos les aporta un sabor único. Y este caramelo afrutado, repleto de aromáticos albaricoques, es la estrella del postre.
Ingredientes · Raciones 15
- 6 egg whites
- 6 tbsp almonds
- 1 tbsp cocoa powder
- 7 tbsp sugar
- 300 ml milk
- 4 egg yolks
- 90 g sugar
- 4 tbsp starch
- 1 tsp vanilla extract
- a pinch of salt
- 2 sheets of gelatin
- 200 ml whipping cream
- 1 tsp vanilla sugar
- 100 g sugar
- 10 small sweet apricots
- 100 g butter
Método · 2 h 15 min
- Whisk the egg whites with a pinch of salt until frothy. Gradually add the sugar, one tablespoon at a time, and mix after each addition until you get a nice meringue.
- Mix the cocoa powder with the almond flour, then add them to the meringue using a spatula/spoon, incorporating with upward motions.
- Preheat the oven to medium-low (160 °C/ 320 °F) and line a 25/35 cm (10x14 inches) baking tray with parchment paper.
- Pour the meringue into the pan, smooth it out, and bake for 25-30 minutes until slightly crispy on the outside. Remove from the oven and leave to cool, then cut into two halves of 25/17 cm (10 x 6.5 inches).
- Remove the pits from the apricots and cut the fruit into 4 pieces.
- Pour the sugar in a pan and leave to caramelize. When the sugar is completely caramelized, add in the fruit. Stir well and leave the mixture on medium heat for 8-10 minutes, until the liquid is slightly reduced. Turn off the heat and add in the butter.
- Put this mixture between the two meringue layers. Refrigerate.
- Pour the milk and sugar in a pan over medium heat.
- Mix the egg yolks separately with the starch, adding a pinch of salt.
- When the milk is hot, pour a few tablespoons over the yolks and whisk to combine. Pour the egg mixture over the milk in the pan, leaving it over a medium heat. Stir continuously until the cream starts to boil and thickens. Remove the cream from the heat and cover with cling film.
- Hydrate the gelatin in cold water. After 5 minutes, add it to the warm cream. Stir well then refrigerate the mixture.
- Mix the whipping cream with a pinch of sugar. When the froth is stiff, add it to the vanilla cream with upward motions. Pour the vanilla cream over the meringue and refrigerate.
- Once the vanilla cream has set, add a little whipping cream with vanilla sugar on top. Decorate with chocolate pieces and serve in generous portions!
Caramelized apricot and vanilla is one of the most successful pairings I’ve ever made. Apricots, as we know, go very well with vanilla, but caramelizing them definitely adds a unique flavor. And this fruity caramel, full of aromatic apricots, is the star of the dessert.
This cake consists of several layers, delicately made, both in appearance and in execution. At the bottom is a cocoa and almond meringue, then comes a layer of caramelized apricots, another layer of meringue, a light vanilla cream, and finally the whole thing is topped with a simple layer of whipped cream. A symphony of flavors. Enjoy!
Vanilla cream:
- 300 ml milk
- 4 egg yolks
- 90 g sugar
- 4 tbsp starch
- 1 tsp vanilla extract
- a pinch of salt
- 2 sheets of gelatin
- 200 ml whipping cream
- 1 tsp vanilla sugar
Caramelized apricots:
- 100 g sugar
- 10 small sweet apricots
- 100 g butter
Meringue:
- Whisk the egg whites with a pinch of salt until frothy. Gradually add the sugar, one tablespoon at a time, and mix after each addition until you get a nice meringue.
- Mix the cocoa powder with the almond flour, then add them to the meringue using a spatula/spoon, incorporating with upward motions.
- Preheat the oven to medium-low (160 °C/ 320 °F) and line a 25/35 cm (10×14 inches) baking tray with parchment paper.
- Pour the meringue into the pan, smooth it out, and bake for 25-30 minutes until slightly crispy on the outside. Remove from the oven and leave to cool, then cut into two halves of 25/17 cm (10 x 6.5 inches).
Caramelized apricots:
- Remove the pits from the apricots and cut the fruit into 4 pieces.
- Pour the sugar in a pan and leave to caramelize. When the sugar is completely caramelized, add in the fruit. Stir well and leave the mixture on medium heat for 8-10 minutes, until the liquid is slightly reduced. Turn off the heat and add in the butter.
- Put this mixture between the two meringue layers. Refrigerate.
Vanilla cream:
- Pour the milk and sugar in a pan over medium heat.
- Mix the egg yolks separately with the starch, adding a pinch of salt.
- When the milk is hot, pour a few tablespoons over the yolks and whisk to combine. Pour the egg mixture over the milk in the pan, leaving it over a medium heat. Stir continuously until the cream starts to boil and thickens. Remove the cream from the heat and cover with cling film.
- Hydrate the gelatin in cold water. After 5 minutes, add it to the warm cream. Stir well then refrigerate the mixture.
- Mix the whipping cream with a pinch of sugar. When the froth is stiff, add it to the vanilla cream with upward motions. Pour the vanilla cream over the meringue and refrigerate.
- Once the vanilla cream has set, add a little whipping cream with vanilla sugar on top. Decorate with chocolate pieces and serve in generous portions!
