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Amber cake
Baked goods

Amber cake

180 min4 serv.21 февр. 2026 г.

Description

It pairs perfectly with tea and coffee. Prepare the dried apricots for the cake ahead of time: wash them and pat dry on a paper towel. Light-colored dried apricots work best—then the cake will look brighter. Use a baking pan 20 to 26 centimeters in diameter. If you like tall cakes, as I do, use a 20–22 cm pan and raise the sides with parchment baking paper.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare all the ingredients needed to make the cake.

  2. 2

    Step 2

    Step 2

    In the mixer bowl, break in the eggs and beat on medium speed. While continuing to beat, gradually add the sugar. Beat until pale and foamy.

  3. 3

    Step 3

    Step 3

    In a bowl, put the flour and baking powder, add the cocoa. Mix everything well together.

  4. 4

    Step 4

    Step 4

    Sift flour with cocoa into the bowl with beaten eggs.

  5. 5

    Step 5

    Step 5

    Mix carefully until the dough is homogeneous.

  6. 6

    Step 6

    Step 6

    Place 50 grams of dried apricots and 50 grams of walnuts into the blender bowl and blend until crumbly.

  7. 7

    Step 7

    Step 7

    Add the chopped nuts and dried apricots, then mix together.

  8. 8

    Step 8

    Step 8

    Line the bottom and sides of a springform pan with baking parchment. Spoon the dough into the pan and level the surface.

  9. 9

    Step 9

    Step 9

    Place the tin with the batter in a hot oven and bake for 30–40 minutes, until cooked through, at 180°C. Remove from the oven and cool completely in the tin.

  10. 10

    Step 10

    Step 10

    Remove the sponge cake from the pan, peel off the paper, and slice it into 2–3 layers.

  11. 11

    Step 11

    Step 11

    Take the butter and condensed milk for the frosting out ahead of time so they are at the same temperature, otherwise the frosting will curdle. Put the soft butter in a bowl and whip until light and fluffy. While still beating, add the condensed milk a little at a time, whipping well after each addition.

  12. 12

    Step 12

    Step 12

    Spread each sponge layer with cream, then stack them on top of one another.

  13. 13

    Step 13

    Step 13

    Coat the sides and top of the cake with the cream. Finely crumble the remaining dried apricots and nuts, and use them to decorate the top and sides. Chill in the refrigerator for 2–3 hours so the layers can soften and absorb moisture.

  14. 14

    Step 14

    Step 14

    Done. Serve at the table.