Immerse yourself in the elegance of French baking with this Apricot Cloud Cake, a dessert so light and flavorful it practically dissolves on your tongue. Featuring a creamy heart and a tender, fruity crumb, this cake is as simple to make as it is delightful to eat. Let’s embark on this culinary journey to create a dessert that’s sure to impress.
For the Cream:
Milk: 300ml (about 1 1/4 cups)
Cornstarch: 2 tablespoons
Egg Yolk: 1
Sugar: 3 tablespoons
Vanillin Sugar: 1 tablespoon
For the Dough:
All-Purpose Flour: 300g (approximately 2 1/2 cups)
Baking Soda: 2 teaspoons
Powdered Sugar: 100g (about 3/4 cup)
Vegetable Oil: 100ml (7 tablespoons)
Eggs: 2
Lemon Zest: From 1 lemon
Apricots: 80g (1/3 cup), chopped
Baking Instructions:
Temperature: 200°C (400°F)
Time: 20 minutes
Heat Setting: Top and bottom heat
Preparation Steps:
Start with the Cream:
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