I made this cake for Easter after I saw it on Nadine’s blog Nuage de Farine. It was very decadently creamy and sweet, nicely contrasted with the tang of the apricot and a hint of basil coming through. The crunch of the biscuit added a nice texture to it. All in all, a winner!
Note that I used an adjustable pastry ring to make this cake. I used a smaller setting for the apricot jelly, slightly bigger one for the biscuit and finally, the bigger setting (20cm diameter) for the final cake. If you don’t have one, you can use 2 springform tins of different sizes or use just the one size for all the components.
Source: Nuage de farine
Ingredients for the Apricot Sablé
25g egg yolks (about 1 and a half egg yolk for me)
50g butter (at room temperature)
80g plain flour
2g baking powder
50g dried apricots, diced
Method for the sablé
- Preheat the oven at 170°.
- Beat the egg yolks, sugar and honey until it becomes white and fluffy. I didn’t use the Thermomix for that as I thought there wasn’t enough ingredients to be properly mixed. You can do this step with a hand mixer or a whisk.
- Add the butter, flour and baking powder and mix well with a wooden spatula
- Add the apricot dices and mix again.
- Spread the mixture (which will resemble a pastry dough) in your adjustable ring set to 18cm diameter and placed on a silicone sheet or baking parchment (or a smaller sprinform tin). Press down with your fingers to spread the pastry dough evenly.
- Bake for 15 minutes and let cool on a grid.
Ingredients for the apricot and basil jelly
50g dried apricot
1 tsp butter
1 tbsp sugar
80g lemon juice (about 2 lemons)
300g low sugar apricot jam
10 basil leaves, chopped
2g of agar-agar or 3 gelatine leaves (or whatever amount of gelatine is recommended to set about 430ml of liquid)
Method for the Apricot and basil jelly
- Put the dried apricots in the TM bowl and mix 5 sec / speed 5.
- Add the butter and sugar and cook 3 min / Varoma / speed 1.
- Add the lemon juice, the jam and the agar agar (if using gelatine leaves, they must be soaked in cold water beforehand and press the water out in your hand). Cook for 3 min / 90 C / speed 2 reverse blade direction.
- Add the chopped basil and stir with the spatula.
- Let the mixture cool down and thicken a bit.
- Place a pastry ring (set to 16cm diameter) on a plate and pour the thickened jelly (but still liquid enough to be pourable) into the pastry ring. It’s important to let it cool down first as if it is too liquid, it could escape from under the ring.
- Cool completely before freezing for 2 hours.
Ingredients for the White chocolate mousse
300g white chocolate (of good quality)
50g egg yolks
50g icing sugar
4 gelatine leave soaked in cold water
490g cream, whipped to soft peaks
Method for the White chocolate mousse
- Heat the 95g of cream 3 min / 90 C / speed 1.
- Mix speed 2,5 and add the white chocolate chunks, a third at a time through the lid with the blades running.
- Tip out and reserve. Clean the bowl.
- Put the egg yolks and icing sugar in the bowl with the Butterfly whisk.
- Cook for 1 min / 90 C/speed 3.
- As soon as the 90 degrees are reached, stop the Thermomix, reset the time to 0 and the temperature (by pressing the on/off button briefly).
- Add the gelatine (water squeezed out) and mix speed 3 until the temperature on the Thermomix shows 37°.
- Quickly add this mixture to the chocolate ganache.
- Whip the 490g of cream (using your thermomix or a hand mixer) and delicately mix with the chocolate and egg mixture. The egg and chocolate mixture can be quite dense, so soften it by adding a quarter of the whipped cream first and whisk it in. Then add the rest of the cream with a silicone spatula, being careful not to beat the air out.
- Put your pastry ring (set to 20cm diameter) on a plate lined with a silicone sheet.
- Pour the chocolate mousse 2cm thick.
- Add the frozen apricot jelly and press gently into the mousse.
- Add the rest of the mousse and finish with the sablé.
- Press down the sablé so the mousse fills the gap around it.
- Freeze for 4 hours minimum.
- 4 hours before serving, make a peach coulis: put 150g of peaches in a can (with some syrup) in the TM bowl. Mix 10 sec/speed 6. Scrape down the sides and mix again 10 sec/speed 6.
- Heat the coulis 3 min/90C/speed 1. Meanwhile, soak 1 gelatine leaf in cold water.
- Squeeze the water out of the gelatine and add to the coulis during the last 15 seconds of the coking time.
- Take the cake out of the freezer. Turn it upside down on the serving plate and remove the silicone sheet.
- Heat the sides of the ring to release the cake (use a blowtorch or a hair dryer). Bring up the ring slightly so it is still half way around the cake. Pour the coulis on top of the frozen cake and refigerate until serving.
- At the time of serving, remove the ring completely and top with some sliced peaches.