Apricots field

by | Aug 27, 2015 | Entremets e Single servings, Pastry | 0 comments

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.

Apricots field

Apricots field

Apricots field

Yield: 8/10 porzioni


Yogurt jelly

  • 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

Apricots mousse

  • 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

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.
    Yogurt jelly
    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.
    Italian meringue
    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.
    Apricots mousse
    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.

Apricots field


Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Other recipes

Cocoa Bundt cake

Cocoa Bundt cake

A very fast and easy cocoa cake to prepare…really very moist and soft. I guarantee you it won't last long. To prepare this wonderful cake, you only need a few ingredients that we all always keep at home. Furthermore, no special equipment is required: if you do not...

Vanilla and raspberries entremet

Vanilla and raspberries entremet

Entremet vanilla with raspberries …… .a fresh and delicious dessert for these spring hot days. Raspberries and vanilla perfectly match together, creating a gorgeous and well-balanced dessert. Entremet vanilla with raspberries… ..a simple dessert to prepare, to delight...

Rhubarb tart

Rhubarb tart

The Rhubarb is a plant not yet widely used in Italy, but I hope this tart can arouse your curiosity. Its flavor has always intrigued me and I must admit that I had never prepared it until today. It really amazed me. It tastes slightly sour and not sweet ... The...

Skip to Recipe

Pin It on Pinterest

Share This