Apricot Cake with Custard Filling

1. Prepare the Sponge Cake:
Prepare the Egg Yolks:

Separate the egg yolks from the egg whites. In a bowl, beat the egg yolks with 60g of sugar until light and fluffy.
Prepare the Egg Whites:

In a separate bowl, beat the egg whites until soft peaks form. Gradually add 120g of sugar and the lemon juice to the egg whites, continuing to beat until stiff peaks form (about 7-8 minutes).
Combine Ingredients:

Gently fold the beaten egg yolks into the egg whites.
Sift together the flour, baking powder, and corn starch. Carefully fold the dry ingredients into the egg mixture until just combined.
Bake the Sponge Cake:

Preheat the oven to 180°C / 355°F.
Grease and line a 27 x 18 cm / 10.5 x 7 inch baking pan.
Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

2. Prepare the Custard Filling:
Prepare the Custard:

In a medium saucepan, whisk together 2 eggs, 90g of sugar, and vanilla essence.
Add 45g of corn starch and gradually whisk in the milk.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and let it cool slightly.
Prepare the Apricots:

Finely chop the dried apricots and fold them into the cooled custard mixture.
3. Assemble the Cake:
Once the cake has cooled, slice it horizontally to create two layers.
Spread the custard filling over the bottom layer and place the top layer back on.
4. Chill the Cake:
Place the assembled cake in the refrigerator for at least 1 hour to set.
Serving Suggestions
Garnish with Powdered Sugar: Before serving, dust the cake with powdered sugar for a delicate finishing touch.
Serve Chilled: This cake is best served chilled, allowing the custard to firm up and the flavors to meld together.
Cooking Tips
Gentle Folding: Be gentle when folding the ingredients to keep the batter light and airy. This will ensure the sponge cake remains soft and fluffy.
Stir the Custard Constantly: To avoid lumps in your custard, stir constantly while cooking and allow it to cool slightly before adding the apricots.
Allow for Proper Chilling: Let the cake chill for at least 1 hour before serving. This allows the custard to set properly and the cake to firm up.

Nutritional Benefits
Eggs: Eggs provide high-quality protein, essential amino acids, and important vitamins such as B12, which support overall health and energy.
Apricots: Dried apricots are rich in vitamins A and C, which support immune function and promote skin health. They also provide a good source of fiber and antioxidants.
Milk: The milk in the custard filling adds calcium and vitamin D, supporting bone health.
Flour and Starch: The flour and corn starch in the cake provide carbohydrates for energy, while also contributing to the cake’s texture.
Conclusion
This Apricot Cake with Custard Filling is the perfect dessert for those who love a combination of sweet, creamy, and fluffy textures. With its soft sponge cake layers and rich custard filling dotted with dried apricots, this cake is both a treat for the taste buds and a visual delight. Serve it chilled for a refreshing dessert, and impress your guests with this sophisticated yet easy-to-make cake.

Frequently Asked Questions
Can I use fresh apricots instead of dried? Yes, you can use fresh apricots. However, fresh apricots have more moisture, so you may want to adjust the quantity or remove excess moisture before adding them to the custard.

Can I make this cake ahead of time? Yes, you can prepare the cake a day ahead and store it in the refrigerator overnight. The flavors will develop even more overnight.

Can I make the custard without eggs? Yes, you can make a custard without eggs by using a vegan alternative like a cornstarch-based custard. Substitute the eggs with a mixture of non-dairy milk and cornstarch.

Can I use a different type of fruit? Yes, you can use other dried fruits like raisins, cranberries, or figs. Just be sure to adjust the sweetness and flavor balance to suit your preference.

Can I freeze this cake? Yes, you can freeze the cake before adding the custard. Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw it completely before adding the custard and serving.