John Myers
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
- 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.
- 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.
- Press the second floor into place. Cover with the rest of the cream and decorate with the chunks and apricots.
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