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We have a new recipe for you! This cake is juicy, sultry and captivating! Enjoy!
Recipe by:
dom_tort_spb
biscuitbiscuit cakecakecheesecakecompotemarmaladepastry cream
Ingredients
Sponge biscuit
flour
155g
5.43oz
0.62cup
10.39tbsp
almonds
55g
1.93oz
3.69tbsp
eggs
221g
7.74oz
1cup
14.81tbsp
baking powder
5g
0.18oz
0.34tbsp
sugar
180g
6.30oz
0.72cup
12tbsp
butter 82.5%
160g
5.60oz
0.64cup
10.72tbsp
salt
2g
0.07oz
0.13tbsp
Apricot cheesecake
apricots
100g
3.50oz
0.40cup
6.70tbsp
sugar
30g
1.05oz
2tbsp
cream cheese
230g
8.05oz
1cup
15.41tbsp
powdered sugar
70g
2.45oz
0.28cup
4.69tbsp
cream (with at least 33% fat content)
90g
3.04fl oz
salt
gelatin
8g
0.28oz
0.54tbsp
water
40g
1.35fl oz
Apricot marmalade
apricots
150g
5.25oz
0.60cup
10tbsp
water
30g
1.01fl oz
sugar
50g
1.75oz
3.35tbsp
water
24g
0.81fl oz
gelatin
4g
0.14oz
0.27tbsp
Soaking
apricot puree
70g
2.45oz
0.28cup
4.69tbsp
sugar
30g
1.05oz
2tbsp
water
80g
2.70fl oz
Blueberry confit
blueberries
220g
7.70oz
1cup
14.74tbsp
sugar
40g
1.40oz
2.68tbsp
corn starch
10g
0.35oz
0.67tbsp
Assembling creme
cream cheese
500g
17.50oz
2cup
33.50tbsp
powdered sugar
80g
2.80oz
0.32cup
5.36tbsp
cream (with at least 33% fat content )
100g
3.38fl oz
Covering creme
cream cheese
510g
17.85oz
2cup
34.17tbsp
powdered sugar
90g
3.15oz
0.36cup
6tbsp
cream (with at least 33% fat content)
60g
2.03fl oz
blueberry puree
50g
1.75oz
3.35tbsp
Method
This cake is just like August - juicy, sultry and captivating!
Delicate almond biscuits, no-bake cheesecake with caramelized apricots, blueberry confit, marmalade with juicy apricot pieces and puffed cream cheese… The heady taste of summer in every piece of cake! The cake is light and bright, and has not even a drop of dye!
The calculation is for a 16 cm (6.3 inch) cake.
Sponge biscuit
For the sponge biscuit:
- 155 g flour | 5.45 oz
- 55 g almonds | 1.95 oz
- 221 g eggs | 7.80 oz
- 5 g baking powder | 0.20 oz
- 180 g sugar | 6.35 oz
- 160 g butter 82.5% | 5.65 oz
- 2 g salt | 0.05 oz
All the ingredients should be at the room temperature. Sift the flour with baking powder; add the chopped almonds (you can use the almond flour) and salt, and mix well with a whisk. Whip the butter and the sugar with a mixer. Add the eggs one at a time, stirring the mass well each time. Add the dry ingredients in three passes. Mix them in gently with a silicone spatula, from the middle to the edge.
Pour the dough into a prepared ring. Bake the biscuit in the oven, preheated to 170C (338F) for 45 to 55 minutes until a dry skewer. Focus on your oven! Cool it on a wire rack, and wrap with the cling film; put the biscuit in the fridge for 4 to 6 hours (better overnight). Cut the biscuit into three layers.
Apricot no-bake cheesecake
For the apricot no-bake cheesecake (14 cm | 5.5 inch):
- 100 g apricots | 3.55 oz
- 30 g sugar | 1.05 oz
- 230 g cream cheese | 8.10 oz
- 70 g powdered sugar | 2.45 oz
- 90 g cream (with at least 33% fat content) | 3.15 oz
- 1 g salt | 0.05 oz
- 48 g gelatinous mass (8 g gelatin + 40 g water) | 1.70 oz (0.30 oz + 1.40 oz)
Cook the caramel apricots: simmer the apricots with the sugar in a saucepan until the liquid is completely boiled away. Cool it down. Mix the cheese at room temperature and the powdered sugar, using a silicone spatula. Stir until smooth, and add the cream; combine. Add the gelatinous mass, and mix; at the very end, mix the caramel apricots into the mass. Spread the cheesecake in a prepared ring, and send it to the fridge for 3 to 4 hours.
Apricot marmalade
For the apricot marmalade (14 cm | 5.5 inch):
- 150 g apricots | 5.30 oz
- 30 r water | 1.05 oz
- 50 g sugar | 1.75 oz
- 28 g gelatinous mass (4 g gelatin + 24 g water) | 1.00 oz (0.15 oz + 0.85 oz)
Place the apricots, cut into cubes, with water in a saucepan with a thick bottom on a low heat. Add the sugar, and bring the mass to a boil; simmer for 2 minutes. Remove the marmalade base from the heat, and add the gelatinous mass; mix and pour into a prepared ring. Cool the marmalade, and place it in the freezer.
Soaking
For soaking:
- 70 g apricot puree | 2.45 oz
- 30 g sugar | 1.05 oz
- 80 g water | 2.80 oz
Put all the ingredients in a thick-bottomed saucepan; bring to a boil, and cool.
Blueberry confit
For the blueberry confit:
- 220 g blueberries | 7.75 oz
- 40 g sugar | 1.40 oz
- 10 g corn starch | 0.35 oz
Combine the sugar with the starch. Heat the blueberries in a saucepan with a thick bottom; add the sugar and the starch, and bring the mix to a boil. Keep boiling for two more minutes. Place the confit in a container; cover it with foil in contact, and cool. Place the confit in the fridge.
Assembling creme
For the cake assembling crème:
- 500 g cream cheese | 17.65 oz
- 80 g powdered sugar | 2.80 oz
- 100 g cream (with at least 33% fat content) | 3.55 oz
Combine the cream cheese with the powdered sugar at a low mixer speed, and add the cream. Mix again. That's it, the crème is ready!
Covering creme
For the covering crème:
- 510 g cream cheese | 18.00 oz
- 90 g powdered sugar | 3.15 oz
- 60 g cream (with at least 33% fat content) | 2.10 oz
- 50 g blueberry puree | 1.75 oz
Combine the cheese with the powdered sugar at the lowest mixer speed; add the blueberry puree and the cream. Mix again, and place the crème in a pastry bag. That’s it!
Cake assembling
Assemble the cake, following the next order:
a sponge biscuit layer / soaking / crème rim / blueberry confit / crème / cheesecake / crème / a sponge biscuit layer / soaking / crème / crème rim / blueberry confit / soaking / a sponge biscuit layer.
Bon Appetit!
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Method
Chocolate sponge biscuit
For the chocolate sponge biscuit:
- Flour - 192 g | 6.75 oz
- Cocoa - 36 g | 1.25 oz
- Sugar - 152 g | 5.35 oz
- Salt - 2 g | 0.05 oz
- Milk (3.2%) - 128 g | 4.50 oz
- Instant coffee - 1 tsp | 1.00 tsp
- Baking soda - 3 g | 0.10 oz
- Eggs - 85 g | 3.00 oz
- Sunflower oil - 52 g | 1.85 oz
- Baking powder - 8 g | 0.30 oz
Preheat the oven to 150C (302F); top / bottom mode, no convection.
Sift the flour. Mix all the dry ingredients. Dissolve the coffee in hot milk, and add it to the dry mixture; combine. Add the eggs, and mix again. Pour in the sunflower oil. Knead the mixture with a silicone spatula. Pour the dough in a prepared mold.
Bake the biscuit for 40 to 50 minutes, until a dry skewer. Focus on the oven.
Cool the biscuit on a wire rack. Wrap it slightly warm in a plastic wrap, and put it in the fridge for at least 6 hours (better overnight).
Almond cheesecake
For the almond cheesecake (16 cm | 6.3 inch square mold):
- Cream cheese - 400 g | 14.10 oz
- Sugar - 95 g | 3.35 oz
- Cream 33% - 90 g | 3.15 oz
- Almonds - 27 g | 0.95 oz
- Eggs - 113 g | 4.00 oz
- Vanilla extract - 2 g | 0.05 oz
- Salt - 1 g | 0.05 oz
Preheat the oven to 120C (248F), top / bottom mode.
Grind the almonds into crumbs (you can pre-peel it, if you wish).
Knead the room temperatured cream cheese (take it out of the fridge 40-50 minutes before cooking) with a silicone spatula until smooth so that there are no lumps. Add the salt and sugar to the cheese, and mix. Add the eggs, and mix well. Add the cream and the almonds. Mix everything well until smooth, and transfer to a prepared mold.
Place the cheesecake in the oven, and lower the temperature to 110C (230F), top / bottom mode. Bake it in a water bath for 1 hour 10 minutes.
NOTE: the edges of the cheesecake should grab, and the middle should shake.
Let the cheesecake cool in a slightly open oven for 2 hours, and then put it in the fridge overnight; then, take the cheesecake out of the mold.
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