Light Cake with 2 Types of Cream

"A truly masterful cake - delicate, melt-in-your-mouth with 2 kinds of cream."
Preparation30 min.
Cooking30 min.
Тotal60 min.
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  • layers
  • eggs - 4 whites (that have been at room temperature) + 2 yolks
  • yoghurt - 1/2 cup
  • sugar - 1/2 cup
  • oil - 1/2 cup
  • baking powder - 1/2 packet
  • flour - 1 cup
  • vanilla - 2
  • walnuts - 1 cup, coarsely ground
  • apricot CREAM
  • fruits - apricots of 1 compote, drained
  • eggs - 1 whole + 1 yolk
  • starch - 2 tablespoons natural
  • sugar - 6 tablespoons
  • water - 1/2 cup
  • vanilla - 1 powder
  • butter - 1 tablespoon
  • milk - 1 2/3 cups (400 ml)
  • starch - 3 tablespoons
  • eggs - 1 whole + 1 yolk
  • sugar - 6 tablespoons
  • vanilla - 2 powders
  • butter - 2 tablespoons
  • dark chocolate - 3.5 oz (100 g) for cooking
  • milk - 3 tablespoons
  • butter - 1 tablespoon
  • walnuts - 1/2 cup (ground for sprinkling)


You're going to need 6 eggs total for this cake. Be sure to set aside the whites of 4 of them ahead of time. Put each of the 4 egg yolks in their own separate cup!

Make the cake layer first:
Beat the 4 egg whites to snow with a mixer. Add the sugar and beat a little more to stiffen the peaks. Add 2 egg yolks, 1 by 1, and the vanilla.

Then lower the mixer to the lowest setting, subsequently add the yoghurt in which you've extinguished the baking powder, then the oil, vanilla and finally the flour. Pour the mixture into a tray with a nonstick coating about 11″ (28 cm) wide. Sprinkle walnuts on top.

Bake in a preheated 356°F (180 °C) oven for 20 min. or to the point when your toothpick comes out dry when you poke it. Leave the cake layer to cool. In the meantime, make the creams 1 after the other.

1st cream, apricots:
Mash the drained apricots with a hand blender and pour them into a casserole with the sugar. In another container, beat 1 whole egg with 1 yolk from the set aside ones. Dilute the starch with 3 1/3 tbsp (50 ml) compote juice and add to the egg while stirring.

Put apricot casserole on stove top, once they heat up, remove from the heat and add the egg mixture with starch. Return to the heat and stir until thickened. Toward the end, add the butter, vanilla and stir again until butter melts.

At this point, make holes on the baked layer using the handle of a wooden spoon. Immediately pour the apricot cream over the layer, while it's still hot.

2nd cream, milk cream:
Put 1 1/5 cups (300 ml) milk + the sugar to heat up in a casserole on stove. Stir until it melts. In a bowl, beat 1 whole egg + 1 of the set aside yolks. In another bowl, dilute the starch with 2/5 cup (100 ml) milk, then mix with the egg.

Add the mixture to the hot milk and boil while stirring nonstop until the cream thickens. Aromatize with the vanilla, add the butter. Remove cream from heat and stir again until butter melts. Pour the milk cream over the apricot cream on the cake.

chocolate topping:
Break the chocolate into separate blocks in a small container. Place it in another container with water on the stove and melt in a water bath. Add the butter and milk to the chocolate blocks.

Stir and once you obtain a smooth chocolate cream, pour it over the milk cream. You can sprinkle coarsely ground walnuts along the perimeter of the cake.find similar recipes here

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