September 20, 2019

Apricot Mousse Cake ~ #TheCakeSliceBakers

Layers of vanilla sponge cake, apricot-studded mousse, and apricot 
gelee combine to make a classic Western European delicacy.

The Cake Slice Bakers continue to bake through The European Cake Cookbook, but after this month we will have three cakes to go before we move onto a new cake-centric cookbook. Our trip through the cakes of Europe has certainly been an adventure.

Baking this cake was not without its challenges.  In all honesty I have struggled with some of the instructions/ingredient lists in this cookbook, and as a somewhat experienced baker that pains me to say. For this cake I thought two cans of apricots at 425g each would have been more than enough, but it was not. Unfortunately I did not see the very end of the instructions where it said "Additional sliced apricots, for center of the cake and garnish".  This should have actually been listed in the ingredient list itself, and the instruction itself is confusing as you should only need additional apricots for the top of the cake not the center.  Anyway, that is why it looks like the top of my cake has egg yolks on it - not the most attractive look. I simply did not have enough apricots to cut into slices for the top, and canned apricots are not available in many grocery stores here, so I had to make do. Also, I had a feeling it was a bad idea to pour a hot gelatin mixture on the chilled mousse layer, but I have tried to stay true to to instructions in the book. It resulted in a not-so-clear layer when all was said and done, and I should have followed my instincts to allow it to cool. The mousse mixture was extremely sweet which is no shocker since it had condensed milk in it. However I had almost enough of the mousse leftover to make another cake, and I did not skimp on the filling in the cake at all. It was way too sweet on its own and I hate wasting ingredients. Lastly, although the sponge cake would have been fantastic as a stand along cake, it was way to big to use as it was for assembling this cake.  It needed to be cut in half horizontally or it would not have allowed enough room in the springform for the other two layers.

In the end it comes down to you can't win them all when baking, and I definitely did not feel that I won any rounds with this cake. I would like to say that with a few changes it could be a great cake but I think I would make that many changes that it would not be the same cake at all. If anyone else wants to take on the challenge please let me know how it goes.

Apricot Mousse Cake
Printer Friendly Recipe

Sponge Cake ~

  • 3 large eggs
  • 100g (½ cup) sugar
  • ½ teaspoon vanilla extract
  • 65g (½ cup) all-purpose flour
  • ½ teaspoon baking powder

Apricot Mousse ~

  • 380g (2 cups) canned apricots, drained (reserve syrup)
  • 240g (1 cup) sweetened condensed milk
  • 710ml (3 cups) heavy cream, chilled
  • 1 teaspoon vanilla extract
  • 110g (½ cup) sugar
  • 20g (2 tablespoons) unflavored gelatin
  • 60ml (¼ cup) water

Apricot Gelee ~
  • 240ml (1 cup) water, divided
  • 2 tablespoons (20g) unflavored gelatin
  • 355ml (l½ cups) reserved apricot syrup

Additional Ingredients ~
  • Additional sliced apricots, for center of the cake and garnish

PreparationCake ~
  1. Preheat the oven to 180℃ (350℉).
  2. Line the bottom of a 23-cm (9-inch) springform pan with parchment paper.
  3. In a large mixing bowl, whisk together the eggs, sugar and vanilla on high speed until thick and pale in color, about 5 minutes.
  4. In a separate bowl, combine the flour and baking powder.
  5. Sift the dry ingredients into the eggs in small amounts, folding gently but thoroughly.
  6. Pour the batter into the prepared pan and bake for 20 minutes.
  7. Cool the cake on a wire rack, then remove it from the pan.
  8. Clean the pan and line the sides with plastic wrap or an acetate cake collar.
  9. Return the sponge cake layer into the pan.
Apricot Mousse ~
  1. Drain the canned apricots and reserve l½ cups (355ml) of the syrup for the gelee.
  2. Place 190g (1 cup) of apricots and the sweetened condensed milk into a food processor and pulse into a puree.
  3. Dice the additional 190g (1 cup) of apricots and set aside.
  4. In a mixing bowl, whisk together the cream, vanilla and sugar on high speed until stiff peaks form.
  5. Fold the puree and diced apricots into the whipped cream.
  6. Combine the unflavored gelatin and water in a small ramekin. 
  7. Microwave for 30 seconds, or until the gelatin is completely dissolved.
  8. Pour the hot mixture directly into the mousse mixture and fold in until well combined.
Assemble the cake ~
  1. To assemble the cake, first soak the sponge cake layer with a few tablespoons of apricot syrup.
  2. Add the apricot mousse and level off the top.
  3. Arrange apricot slices around the perimeter and the center, gently pressing them into the mousse.
  4. Chill the cake for 30 minutes in refrigerator
Apricot Gelee ~
  1. Combine 60ml (¼ cup) of cold water and the unflavored gelatin in a small ramekin and allow the gelatin to bloom for a few minutes.
  2. Boil 177ml (¾ cup) of water and pour into a large bowl, adding the gelatin mixture and stirring until the gelatin is completely dissolved, then add the apricot syrup.
  3. Pour the mixture over the partially set mousse layer.
  4. Return the cake to the refrigerator and allow it to set for at least 6 hours, or until the gelee on top is set completely.
  5. To serve, transfer the cake onto a cake stand, then remove the plastic wrap.

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

Our choices for September 2019 were ~

  1. Apple Sharlotka Cake
  2. Strawberry Verdens Beste
  3. Apricot Mousse Cake
  4. Italian Coconut Creme Cake

Strawberry Verdens Beste

Apricot Mousse Cake

Italian Coconut Creme Cake


    1. I actually like the look of the apricot halves on top! It reminds me of something you'd find on one of those Japanese YouTube cooking channels that I like to watch--it is very clean and stylish. I would definitely eat a slice :)

    2. I'm sorry you were so disappointed in that one because it looks gorgeous!

    3. I think it looks delicious, so I'm sorry to hear it was a disappointment.


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