A silky-smooth Bavarian-style apricot cream envelops the golden sponge cake in this truly spectacular healthy cake recipe. The cream is set with gelatin to make it firm enough to hold its shape when unmolded, but the texture is more like a delicate mousse.
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.
339 calories; protein 6.4g; carbohydrates 53.6g; dietary fiber 1.7g; sugars 42.3g; fat 11.1g; saturated fat 6.4g; cholesterol 70.5mg; vitamin a iu 1900.9IU; vitamin c 6.7mg; folate 49.3mcg; calcium 95.4mg; iron 1.2mg; magnesium 14mg; potassium 266.3mg; sodium 141.2mg; thiamin 0.1mg; added sugar 32g.