Ingredients

For the Cake

5 Eggs
3/4 Cup sugar
1 Tsp baking powder
1/2 Cup corn starch
1 Cup all-purpose flour

 

 

For the Filling

2 Cups pureed sweetened apricots
2 Cups whipping cream
1 Tbsp sugar
1 Tsp vanilla

 

 

For the Marzipan

1/2 cup ground almonds, sifted
Amount of Icing/Powdered sugar equal to sifted almonds
1 Tbsp. wine or water

 

 

 

This cake is great and never fails to impress. The sponge cake is an excellent cake to use as a base for any number of fancy tortes and can be made up ahead of time and frozen.

 

For the Cake

Step 1

Preheat your oven to 375°. Cut wax paper to fit an 8" (20cm) round spring form pan.

 

Step 2

Have eggs at room temperature. Beat eggs until light, about 5 minutes.

 

Step 3

Gradually add sugar and continue beating until very light and fluffy.

 

Step 4

Sift flour, baking powder, and corn starch and gently fold into eggs.

 

Step 5

Pour into prepared pan and bake at 375 F (190 C) for 20 minutes, or until the cake springs back when lightly touched in the center.
Cool in pan for 10 minutes. Finish cooling on cake rack.

 

For the Filling

Step 1

Whip cream with sugar and vanilla.

 

Step 2

Split cake in two layers. (Here is a good tutorial on how to easily split a cake.)

 

Step 3

Spread half of the apricot puree on the bottom layer and then spread half of the whipped cream on top of the apricot puree.

 

Step 4

Gently set your other layer on top of the bottom layer, making sure you have it centered. Spread the other of the apricot puree and whipped cream on top, reserve a little of the whipped cream for decorating when you are done.

 

 

For the Marzipan

Step 1

Measure ground almonds after they have been sifted and add an equal amount of sifted icing sugar.

 

Step 2

Moisten with 1 tbsp. wine or water to make a stiff dough. Add a few more drops of liquid if it is too hard.

 

Step 3

Dust working surface with sifted icing sugar and roll out very thin.

 

Step 4

Transfer the marzipan onto the cake, trim edges and remove any dry icing sugar with a brush dipped in cold water.

This cake is best the next day.

 


From Care Enough to Cook by Elsa Ring