Apricot Charlotte Cake
Refreshing and sweet with a rich fruity aroma, perfect for early summer.
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Estimated Time
- Preparing 24 hr
- Cooking 30 min
Nutritions / Serving
-
Energy316 kCal
-
Carbs49 g
-
Protein6 g
-
Fat11 g
Serves 8. Not included in nutritions:
Ingredients
Ladyfingers
- Cake Flour 90 g
- Granulated Sugar 90 g
- Egg 3 pc
- Icing Sugar q.s.
Yogurt Mousse
- Greek Yogurt 250 g
- Whipping Cream 250 g
- Granulated Sugar 60 g
- Gelatin Sheet 1 pc
Candied Apricot Pudding
- Apricot 500 g
- Granulated Sugar 100 g
- Lemon Juice 10 g
- Water 20 g
- Gelatin Sheet 1 pc
Candied Apricots
Wash the apricots, halve them, and remove the pits. Combine apricots, sugar, lemon juice, and water in a container, cover with plastic wrap, and refrigerate for 2 hours.
After 2 hours, transfer the apricots and any undissolved sugar to a pot. Heat over medium, stirring gently until the sugar dissolves, then turn off the heat and return to the container. Cover and refrigerate for at least 8 hours or overnight.
Apricot Pudding Layer
Soak the gelatin in ice water to soften. Blend 120 g of the candied apricots and 80 g of the syrup into a smooth puree.
Warm 40 g of apricot syrup in the microwave for 20–30 seconds, then dissolve the softened gelatin in it. Mix the gelatin syrup into the apricot puree.
Line a 6-inch round mold with plastic wrap, pour in the apricot mixture, and refrigerate for at least 1 hour.
Ladyfingers
Preheat oven to 195°C (385°F). Prepare a piping bag with a large round tip.
On parchment paper, draw a 30 cm x 12 cm rectangle and a 7-inch (18 cm) circle. Flip the paper over to use as a guide.
Separate the eggs. In a bowl, beat egg yolks with 30 g sugar until thick, pale, and fluffy.
Whip egg whites on high, adding the remaining 60 g sugar in three stages until stiff peaks form.
Gently fold the egg yolk mixture into the egg whites. Sift in flour and fold until combined.
Transfer batter to the piping bag. Pipe along the width of the rectangle, leaving space between each line for expansion.
Dust with icing sugar, then bake for 10 minutes until set and lightly golden. Cool on a wire rack.
Yogurt Mousse
Soak the gelatin in ice water, then squeeze out excess water and melt it in a small container over warm water.
Mix two spoonfuls of room-temperature Greek yogurt with the melted gelatin, then combine with the remaining yogurt.
Whip cream with sugar to soft peaks, then fold into the yogurt mixture until combined.
Cake Assembly
Cut the ladyfinger rectangle along the centerline, trimming as needed. Line the sides of a 7-inch round mold, pressing the edges together. Use the circle piece as the base, trimming for a snug fit.
Pour half the yogurt mousse into the mold, smooth the surface, and freeze for 15 minutes.
Place the apricot pudding layer on top, add the remaining mousse, smooth, then freeze for 15 minutes and refrigerate for at least 3 hours to set.
Decorate with sliced candied apricots on top before serving.
Discussion
No need to peel the apricots; marinate overnight for a richer flavor in the pudding layer.
The mousse and pudding layers are tangy and refreshing, with ladyfingers providing the main sweetness, so avoid reducing sugar.
If using an electric mixer for the yolks, clean the beaters before whipping the whites.
Pipe the ladyfinger batter thick for a more attractive result.
The size of the ladyfinger pieces depends on your mold. The rectangle should have a width equal to twice the cake height and a length half the mold’s circumference. Cut the circular base slightly larger for a snug fit.
If making standalone ladyfingers, leave space between piped lines and extend baking by 3–4 minutes.
The yogurt for the mousse should be at room temperature or warmer to avoid premature gelatin setting.