Original creation by
Lili Zhang
Pastry chef,
théATRE, Beijing, China
Apricot cake
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Brand
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Recipe for 3 cakes weighing 345 g each
Apricot rum travel cake
1. CAKE DOUGH
Ingredients
200 g butter
3 vanilla pods
180 g egg whites
190 g sugar
35 g honey
100 g egg yolks
5 g baking powder
180 g T65 flour
30 g Iles du Vent rum 54%
140 g dried apricots
Total weight: 1060 g
Step
Heat the butter with the vanilla seeds to 50°C. Beat the egg whites with the sugar and honey, then fold in the egg yolks. Add the melted butter with the vanilla, then the sifted dry ingredients and the Iles du Vent rum. Mix well. Pour half of the batter into a 7 x 20 x 7 cm pan. Cover with dried apricots soaked in Iles du Vent rum, then pour the remaining cake dough until the pan is 3/4 full. Bake in a convection oven at 170°C for 22 to 25 minutes.
2. ILES DU VENT GANACHE
Ingredients
146 g heavy cream
110 g apricot purée
37 g glucose syrup
450 g milk chocolate
73 g softened butter
30 g Iles du Vent rum 54%
Total weight: 846 g
Step
Heat the apricot purée with the glucose syrup and cream to 65°C. Add the chocolate, then blend. Stir in the Iles du Vent rum when the ganache reaches 37°C, then the softened butter. Let rest overnight before assembling.
3. ASSEMBLY
Ingredients
No ingredients.
Step
In a stand mixer fitted with the paddle attachment, whip the ganache, then pipe 135 g directly onto the cake. Garnish with a few pieces of apricot and the vanilla pods.
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