Apricot preserves, generously spread between layers of Duncan Hines Golden Yellow Cake and cream cake, present a delightful alternative to berries. 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.
For the Cake Base:
130g wнιтe granulated sugar
100g all-purpose flour
1/4 teaspoon salt
4 large eggs, at room temperature
For the Frosting:
50g wнιтe granulated sugar
300ml heavy or whipping cream with fat content above 30%, chilled
For the Cream Filling:
220g canned apricot halves, diced
20g unflavored powdered gelatin
250g mascarpone cheese, softened
500ml whipping cream with fat content above 30%, chilled
150g wнιтe granulated sugar
30ml syrup from canned apricots
120ml orange or multivitamin juice
handful walnuts, finely chopped
To make the Cake:
Line the bottom of a 9-inch round cake pan with parchment paper. Preheat the oven to 375°F.
Add flour, cornstarch, and salt in a medium bowl and mix well until combined. Set aside.
Beat the eggs with a hand mixer at medium speed gradually adding sugar until the mixture is thick and triple in volume
Using a spatula, fold gently flour mixture and the beaten eggs until smooth and combined. Do not overmix.
Pour the batter into the prepared pan. Bake for 25-30 minutes.
Let the cake cool in the pan for 15 min, then let it cool completely on the wire rack.
To make the Cream Filling:
Beat the mascarpone cheese and apricot syrup in a small mixing bowl until smooth.
In a small ramekin add the unflavored gelatin powder, water and mix them until combined. Microwave for 30 seconds, until the gelatin is completely dissolved. Set aside.
Whisk the heavy cream with a hand mixer gradually adding sugar to stiff peaks.
Add mascarpone cheese mixture and beat to combine. Gradually add the gelatin to the whipped cream mixture and whisk for 1 to 2 minutes. Add the diced apricots and gently knead with a spatula until combined.
Assembling the cake:
Using a large serrated knife, trim off the very top of each cake layer so the tops are flat.
Set the cake ring over the base of the first layer. Pour half the apricot cream over the layer; use an offset spatula to spread the apricot cream over the top and down the sides of the cake. Quickly center the second layer on top. Pour the remaining apricot cream over the cake . Use the offset spatula to spread the cream evenly over the top.
Allow the cake to set in the refrigerator for about 5 hours or overnight.
To decorate: Smooth any lines on the sides of the cake with the back of a spoon, if desired. Decorate the top with apricot wedges and wнιтe chocolate curls, if desired.