Apricot jam cake
Description
The perfect pairing of chocolate sponge cake, fragrant apricot jam, and silky sour cream will make your dessert incredibly delicious and moist. Everyone will want seconds, so if you’re hosting many guests or family you’ll want to bake two such cakes. It goes well with tea or coffee.
Instructions
- 1
Step 1
Prepare the indicated ingredients.
- 2
Step 2
Crack the chicken eggs into the bowl of a food processor or mixer, add salt and 130 grams of sugar. Instead of 6 small eggs you can use 4 large eggs. Beat for about 3–5 minutes until light and foamy.
- 3
Step 3
Add the wheat flour and cocoa powder and gently fold them into the beaten egg mixture, trying not to knock out the air bubbles.
- 4
Step 4
Grease a baking pan or multicooker inner pot with unscented vegetable oil or butter. In a multicooker, the sponge cake will come out fluffier. Pour the chocolate batter into the pan.
- 5
Step 5
Bake the sponge cake on “Bake” mode for about 50 minutes, or in the oven at 180°C for about 25–30 minutes until done. Then remove the pan and place it on its side so the cake does not collapse.
- 6
Step 6
After cooling, remove the sponge cake from the pan.
- 7
Step 7
In a deep bowl, mix sour cream of any fat content, sour cream thickener, and sugar until thick. Optionally, you can add any flavoring.
- 8
Step 8
Cut the chocolate sponge cake horizontally into two layers. Spread a thick layer of apricot cream on the bottom layer. Top with the second layer.
- 9
Step 9
Cover the cake with half of the sour cream frosting, transfer the other half into a piping bag and pipe a frosting border onto the cake. Spread apricot jam in the centre and smooth it out. Chill the cake in the refrigerator for 1 hour, then serve.