Apricot cake with hazelnuts and mascarpone
During a memorable journey along the picturesque coasts of Italy, I encountered an extraordinary dessert that perfectly captured the essence of summer: Apricot Cake with Hazelnuts and Mascarpone. This decadent cake features moist layers enriched with the sweet and tart flavors of ripe apricots, complemented by the crunchy texture of hazelnuts and the smooth, velvety touch of mascarpone cream. Inspired by this serendipitous discovery, I embarked on a culinary quest to recreate the magic of this dessert. After several trials, I perfected the recipe, which harmoniously blends the delicate sweetness of apricots, the nutty depth of hazelnuts, and the luxurious creaminess of mascarpone into a masterpiece of flavors. Eager to share this delight with others, I present this recipe as a cherished souvenir from my travels, inviting everyone to experience the rich and sumptuous flavors of an Apricot Cake with Hazelnuts and Mascarpone—a true celebration of summer's bounty and a testament to the unforgettable charm of Italian desserts.
Equipment
- 1 oven
Ingredients
For the dough:
- 200 g mascarpone
- 200 g sugar
- 250 g flour
- 200 g nut flour you can finely grind themselves … I took hazelnuts, almonds but also perfectly suitable
- 140 g butter
- 4 eggs
- 1 ch.l. baking powder
- a pinch of salt
For filling:
- Apricots 500g weight without bones
- 1 st.l. sugar with a slide
- 50 g walnuts
- 3-4 st.l. jam apricot or peach
Instructions
- Mascarpone, eggs, sugar and mix until smooth. Melt butter in several stages in the microwave so that it is liquid, but not hot (slightly-slightly warm). Sift to curd flour with baking powder and salt. Add nut flour (you can grind the nuts yourself or take a ready meal, or you can take with the skin peeled for inclusions in the dough … it’s in our sole discretion, the taste does not change). A little stir and pour the oil. Bring the dough until complete homogeneity. It turns out dense, not pouring, pasty.
- For the filling wash apricots, cut into 8 slices each, after removing the bone. Nuts for filling finely chopped (must be very small pieces, rather than homogeneous grit as for the test) and mix with a spoon of sugar.
- The dough is put in one or more forms of arbitrary size, so that a layer of dough was a little more than 1 cm. The form of the pre-greased or parchment vystelit bottom and grease the only bumpers. Share uniformly slices of apricots. Sprinkle with nuts and sugar. Bake at 190C for 25 minutes. Check splinter dough on availability. Cool cake on a wire rack. Top while it is hot, brush to lubricate all the apricot jam. If the jam is very thick, it is pre-heated.