Another recipe from the great pastry chef Luca Montersino.
Starting from “Strawberries field” I decided to make a square, stunning and gorgeous “ Apricots field”.
Same method, same mouth watering cake to impress your guests and your family.
- 11.5 oz (330 gr.) plain yogurt
- a scant ½ cup (95 gr.) superfine granulated sugar
- 3.5 + ¼ (7,5 d gr.) gelatin leaves (sheets)
- 4 tbs (40 gr.) dextrose (or superfine granulated sugar)
- some drops lemon juice
- 1 cup + 1 Tbsp (293 gr.) apricots flesh (process fresh apricots into puree)
- 5.5 + ¼ (11,7 gr.) gelatin leaves (sheets)
- 1 cup + 5 Tbsp (293 gr.) whipping cream
- 5 oz. (146 gr.) italian meringue
- 2/3 cup (140 gr.) superfine granulated sugar
- 2 Tbsp + tsp (35 gr.) water
- 3 oz (87 gr. – 3 medium) egg whites
- 2 Tbsp + tsp (35 gr.) superfine granulated sugar
Limoncello soaking syrup
- 1/3 cup + 2 tbs (100 gr.) water
- 7 tbs + 2 tsp (100 gr.) 70 % liquid sugar
- 2 tbs (25 gr.) Limoncello
- 2 or 4 apricots + extra to decorate
- 6/7 slices of sponge cake
- chopped pistachios
- neutral gelatin glaze for tarts to brush
- melted butter to brush the square pastry ring
Prepare the pastry ring
Brush the outside edges with melted butter.
Wrap the pastry ring with cling film around the bottom of the cake square ring to seal the ring and set aside.
Soak gelatin leaves in cold water.
Heat a small amount of yogurt in the microwave.
Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
Add lemon juice and stir with a small whisk.
Add sugar, dextrose and stir to combine.
Add the remaining cold yogurt to the mixture, stir to combine and refrigerate 3 to 4 minutes just to set a little.
In a sauce pan, over low heat, combine water (2 Tbsp + tsp - 35 gr.) and sugar (2/3 cup - 140 gr.) and begin cooking a syrup.
Meanwhile put the egg whites and remaining sugar in the bowl of a stand mixer fitted with a whisk attachment and start whisking on low speed.
When the syrup has reached a temperature of 245 F - 118° C increase on medium speed and continue to whisk.
Bring the sugar syrup to 251 F - 121° C, then take the pan off the heat and in a thin, steady stream, carefully drizzle the hot sugar syrup into the egg whites.
Increase speed to maximum and continue whisking until the meringue has cooled down.
Weight the amount you need in the recipe.
Soak gelatin leaves in cold water.
Whip the cream until soft peaks form and refrigerate.
Heat a small amount of apricots puree in the microwave, than fold in soften gelatin, stir to combine.
Add the remaining apricots puree and stir to combine.
Fold apricots puree into italian meringue into 3 batches: first whisking with a whisk, then mix with a rubber spatula to combine.
Pour the apricots mixture into the whipped cream in 2 batches and mix gently to combine, with a rubber spatula and set aside.
- Limoncello soaking syrup -
Mix all the ingredients in a bowl.
To assemble the cake
Line acetate strip around cake square ring.
Slice 4 or 5 apricots 1/3 inch thick (1 cm.) and place, random, on the bottom of the ring (on clingfilm) and freeze ( I suggest to make the day ahead).
Ladle out a layer of yogurt jelly on frozen apricots and refrigerate for a few minutes to harden a little, but not too much.
Pour the apricots mousse in a pastry bag (no noozle is needed) and pipe ½ of the apricots mousse on yogurt jelly.
Cut sponge cake in slices ½ inch (1.5 cm.) thick and lay the ones beside the others, to get an even layer.
Soak the sponge with Limoncello soaking syrup, and press a little with your fingers.
Pipe in the remaining apricots mousse to cover the sponge cake.
Lay othe slices of sponge cake, soak the sponge with Limoncello soaking syrup, press with your fingers and allow to set in the freezer .
18 hours before serving
Remove the dessert from the freezer, invert the cake on a serving plate.
Brush the top with neutral gelatin glaze (loosen with some drops of water) for tarts.
Remove cake ring and acetate strips.
Decorate with fresh apricots and chopped pistachios.
Place the cake back to refrigerate to allow the cake bring back to right temperature (as now the cake is still hardened stage).
Slice and serve.
- Sponge - search previous recipe “Strawberry field”.
Cut sponge cake in slices ¼ inch (1 cm.) thick and lay the ones beside the others, to get an even layer.
Using a square pastry ring 8 inches (20 cm.) cut a square shape of sponge cake.
- Apricots mousse - store leftovers in small glasses, ½ cup capacity (125 ml.) and freeze. When they are set, wrap in clingfilm (you will get 2 small glasses). Store up for 1 month.