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Apricot Stracciatella Cake

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Apricot Stracciatella Cake

The perfect apricot stracciatella cake recipe with a picture and simple step-by-step instructions.

  • 1 Heart-Shaped cake base see my KB “Spring cake”
  • 0,5 Can Apricot preserve
  • 2 a cup Cream
  • 2 packet Cream stiffener
  • 2 packet Bourbon vanilla sugar
  • 5 tsp Instant gelatin
  • 2 tbsp Whole milk chocolate shavings
  • 2 tbsp Milk chocolate chunks from RUF
  1. 1st cake base (is the remaining base of my spring cake see my KB) cut horizontally in the middle and place the bottom base on a cake plate.
  2. Finely dice the drained apricots and put 1 tablespoon aside to decorate. Whip the cream and stir in the cream stabilizer, vanilla and gelatine. Put the chocolate shavings in a beaker, chop up with a stick and fold into the cream. Fold 2/3 of the cream mixture under the apricots and smooth on the cake base.
  3. Press the second floor into place. Cover with the rest of the cream and decorate with the chunks and apricots.
Dinner
European
apricot stracciatella cake

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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