Fantastic, I took the picture at the last slice 😛
This is a perfect dessert for a summer lunch!
I did it for my family to celebrate the homecoming of my sister from one year in Panama in a student exchange.
It’s a sponge cake filled with apricot home-made ice-cream and covered with whipped cream.
For the sponge cake:
150 g sugar
150 g white flour
1/2 sachet of baking powder
For the ice-cream:
500 g apricot
250 g sugar
300 g whipped single cream
300 g sweetened whipped cream
2 more apricots
Sponge cake: Heat the oven until 180°C. Whisk very well the 5 yolks with the sugar; sift and add the flour,the baking powder and some lemon zest (of about half small lemon). Beat well the egg whites until stiff, and gently add to the mixture. Take care to whisk well the eggs and sift the flour, if you want your cake to rise well. Pour into a baking tin (with baking paper or butter and flour) and bake at 180°C for about 30 minutes. Cut in half and cool down (I was in a hurry so I put the cake in the freezer to cool completely, as soon as it was possible).
Apricot ice-cream: wash, clean and stone the apricots. Blend them until they get into puree. Add the sugar and the whipped cream and put into the ice-cream maker (at least 30 minutes).
The ice-cream cakes have a problem: if you prepare it too early and put in the fridge, the ice cream becomes too hard. If you assemble it at the dessert’s time, it’s too liquid (with the home-made ice-cream). My tip: stop the ice-cream maker, assemble the cake and put it in the fridge just before having lunch, so the cake will spend 30-60 minutes in the freezer, not enough for it to become a rock.
To assemble: blend 2 apricots and mix the puree with some sugar and water. With this mixture, wet the base of the cake by spreading some tablespoons of it over the bottom disk. Put all the ice-cream in the middle of the cake, cover with the top disk. Spread the whipped cream over the cake. Cover with plastic film and put in the freezer.
I love it!