Two light layers of pastry get baked and filled with a luxuriously creamy custard filling. This light cake is perfect for summer, especially with the fresh flavor of apricots.
Prep Time10 minutesmins
Cook Time40 minutesmins
Chill Time2 hourshrs
Total Time2 hourshrs50 minutesmins
Course: Dessert
Cuisine: American
Keyword: apricot, apricots, cake, custard
Servings: 8people
Calories: 612kcal
Author: Chef Sara Furcini
Equipment
2 (9-inch) cake pans
egg beaters or stand mixer with whisk attachment
Ingredients
For the Batter
⅓cupunsalted butter
1/2cupmilk2% or whole milk is best
1/2cupwater
1/2teaspoonsalt
1 1/2cupsall-purpose flourspooned and leveled
1teaspoonbaking powder
4largeeggs
5medium-ripe apricotspitted and cut in half (for layer 1)
For the Custard
2largeeggs
1 1/2cupsgranulated sugar
1cupall-purpose flour
2 ¼cupmilk2% or whole milk is best
3/4cupunsalted butter
1teaspoonvanilla extract
Instructions
Preheat the oven to 390°F.
Make the Cake Layers
In a medium pot, melt the butter over medium heat. Add the milk, water, and salt and bring to a simmer. In a medium bowl, whisk the flour with the baking powder then add to the bubbling mixture little by little, stirring constantly, until the mixture resembles mashed potatoes and pulls away from the sides of the pot, about 1 minute. Transfer the mixture to a medium bowl and allow to cool, about 2 minutes.
Add one egg at a time, stirring well after each addition. Use a whisk to mix hard to form a very thick but smooth batter. Divide the mixture evenly into two cake pans and use a spatula to spread the mixture to the edges, smoothing the surface as you go. Note: It will be very thin at this point but will puff up while baking. Gently press the apricot halves on top of one layer; this will be the top of the cake.
Bake on the center rack of the oven until both cakes turn golden brown and are fairly firm, about 20 minutes for the non-fruit cake and 28 minutes total for the layer with the fruit. Allow to cool for 5 minutes, then gently remove and set on a serving platter.
Make the Custard Filling
In a medium pot, combine the eggs and sugar. Whisk until smooth then add the flour a bit at a time, while whisking, until fully incorporated. Add the milk, whisking continuously until combined. Bring the mixture to a boil over medium-high heat; Stir continuously until the mixture thickens then remove from the heat, about 3 minutes from the time the mixture begins to simmer.
Use egg beaters or a stand mixer to slowly beat the butter, increase to high speed and cream for about 3 minutes. Add the custard mixture and vanilla extract. Beat over medium speed until very smooth and creamy. Pour over the non-fruit cake layer, smoothing to the edges with a spatula. Set the apricot cake layer on top. Chill in the refrigerator for 2 hours then serve.
Notes
Please see the post for all my tips and substitution ideas.