Apricot Bavarian Cream Cake
Make Ahead Tip: Wrap cooled sponge cake layers airtight and refrigerate for up to 5 days or freeze for up to 3 months. Defrost at room temperature. Prepare syrup (Step 8) and apricot puree (Step 9), cover and refrigerate separately for up to 3 days. Assemble the cake thr
Equipment: Two 9-inch round cake pans, parchment paper, one 10-inch springform pan
To bring eggs to room temperature, either set them out on the counter for 15 minutes or submerge them (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes; the eggs will beat to a greater volume.
To make sure the final cake has evenly stacked layers and equal amounts of cream on all sides, carefully center the first layer in the springform pan; cover with cream mixture. Place the second layer in the exact middle, then pour in the rest of the cream.
Decorate your cake like a pro by adding some lovely delicate curls of white chocolate. Start by microwaving a block of white chocolate on Low (20%), in 15-second bursts, until barely softened, but not warmed. Use a vegetable peeler to shave the chocolate into curls.