This exquisite cake combines the delicate flavor of oranjebloesemwater with the tanginess of Greek yogurt and the sweetness of apricots. The cake is layered with a light mascarpone cream and infused with an apricot and oranjebloesemwater mixture, then garnished with geraspte kokos (grated coconut), creating a harmonious blend of flavors and textures.
Why You’ll Love This
- Unique Flavor Combination: Oranjebloesemwater adds a floral, citrusy note, pairing beautifully with the apricots.
- Creamy Mascarpone Layer: Provides a rich yet light texture, balancing the moist cake.
- Fruity Sweetness: Apricot jam infuses the cake with a subtle, fruity flavor.
- Elegant and Refreshing: Perfect for special occasions or as a sophisticated dessert option.
Ingredients:
- Cake:
- 140g granulated sugar
- 8g vanilla sugar (or vanilla extract)
- 135g butter
- 3 eggs
- 100g Greek yogurt
- 15ml oranjebloesemwater
- 220g flour
- 5g baking powder
- Mascarpone Cream:
- 250g mascarpone
- 400ml cream (unwhipped)
- 16g stabilizer for whipping cream (klopfix)
- 40g granulated sugar
- Apricot Mixture:
- 75g apricot jam
- 200ml milk
- 10ml oranjebloesemwater
- Garnish:
- Grated coconut
Instructions:
- Prepare Cake: Cream butter and sugars, then add eggs, yogurt, and oranjebloesemwater. Mix in flour and baking powder. Bake until golden and set.
- Make Mascarpone Cream: Whip mascarpone with cream, stabilizer, and sugar until smooth.
- Prepare Apricot Mixture: Combine apricot jam with milk and oranjebloesemwater.
- Assemble: Once the cake is cool, layer with mascarpone cream and drizzle with apricot mixture.
- Chill: Refrigerate overnight to set.
- Garnish: Before serving, sprinkle with grated coconut.
Indulge in this Apricot Blossom Cake, a delightful dessert that’s sure to enchant with its floral notes and creamy texture!
