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 COMMENT:
This traditional Russian dessert is a great summertime cake. Filled
with apricot jam and iced with a rich lemon butter cream, this cake
is a wonderful teatime treat or afternoon snack. The chocolate-dipped,
rum-soaked apricot flowers make it a beautiful piece of edible art.
INGREDIENTS FOR RUM SYRUP:
- 4 tbsp sugar
- 6 tbsp water
- ½ cup rum
- ¼ tsp rum extract
- 16 dried apricots
METHOD FOR RUM SYRUP:
Bring the sugar and water to a rolling boil, reduce to simmer and
cover for 1½ minutes. Let cool and stir in the rum and rum
extract. Add the dried apricots and soak for 24 hours. Drain, reserving
the syrup, and set the apricots to dry on a plate for about 2 hours
or until the surface is dry, turning once or twice during the drying
process. Set aside.
INGREDIENTS FOR SPONGE CAKE:
- 7 eggs, separated
- 8 ounces sugar
- 1 cup flour
- 1 ounce melted butter
METHOD FOR SPONGE CAKE:
In two bowls, separate egg yolks and whites. Add ½ of the
sugar to each bowl. Beat both until peaked. When stiff, fold the
whites into the yolk mixture. Gradually add flour, mixing with a
wooden spoon or spatula. Mix in the butter. Pour this mixture into
a 10-inch greased cake pan. Bake for about 20 minutes or until spongy
and golden. Remove from oven and allow to cool completely. Once
cooled, slice the cake in half horizontally into 2 even slices.
Set aside.
INGREDIENTS FOR LEMON BUTTER CREAM:
- 3½ cups sugar
- 1 cup water
- 12 egg yolks
- 2 pounds (8 sticks) unsalted butter, softened
- 3-5 tbsps lemon juice, to your taste
METHOD FOR LEMON BUTTER CREAM:
Combine sugar and water and bring to a boil in a medium saucepan.
Boil until a candy thermometer registers 240 degrees F. In the bowl
of an electric mixer, whip egg yolks until light and fluffy. Carefully
pour the hot sugar mixture into the yolks while the mixer is running
at half speed. Continue whipping until mixture is cool. Add softened
butter in small batches, stopping after each addition. When butter
is fully incorporated, add lemon juice to taste.
INGREDIENTS FOR CAKE:
- 2 ounces unsweetened chocolate
- ¾ cup rum syrup
- sponge cake
- ¾ cup jarred apricot jam
- lemon butter cream
- 24 toasted whole almonds
METHOD FOR CAKE:
Melt the chocolate according to manufacturer's directions and dip
one end of each apricot into it. Let the dipped apricots cool on
the edge of a plate until the chocolate hardens. To assemble the
cake, place one half on a cake stand or serving platter. Brush the
cake with an ample serving of the rum syrup. Brush the second half
of the cake evenly with the rum syrup and set aside. Spread the
apricot jam evenly over top of the half sitting on the platter.
Position the second half of the cake evenly on top of the first
layer. Whip the butter cream gently to ensure that it is soft and
fluffy. Reserve about ½ cup for decoration, then ice the
top and sides of the cake evenly with the butter cream using a spatula.
Place the reserved butter cream into a pastry bag fitted with a
¼ inch star tip. In a decorative fashion, pipe a border around
the top and bottom of the cake. Arrange chocolate-dipped apricots
evenly around the top of the cake and add toasted almonds in a decorative
pattern around the bottom edge. Refrigerate the cake for 1½
hours or until the butter cream has hardened. The cake will keep
in the refrigerator for up to 24 hours, but it tastes best when
it is fresh.
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