Dessert cake with apricots, chocolate cream and mascarpone
Countertop: Separate the eggs. Whisk the egg whites with a pinch of salt, then gradually add the sugar and mix until they become foamy. In a bowl, mix the yolks with the oil, add them over the egg whites and mix. Stir in the milk and vanilla. Mix the flour with the baking powder, put it over the above composition, mix lightly with a spatula, with movements from bottom to top, until they are well incorporated. Wallpaper a 23 cm diameter tray with baking paper, pour the top composition. Put the tray in the hot oven at 180 degrees for 30-35 minutes. Do the toothpick test and when the countertop is ready, take it out of the oven and let it cool well. When it has cooled, cut 3 sheets. I always choose to bake the sheets separately.
Apricot jelly: Put the apricots in a blender and chop them, but do not puree them. Pour into a saucepan, add sugar, transfer to heat. Bring to a boil, then add the starch that you dissolve with 4-5 tablespoons of cold water. Stir continuously until thickened. Put the pan aside. Place 2 countertop sheets on two trays, put detachable rings around it, if not, baking paper. Pour the apricot jelly on the two sheets, evenly, level it, then let them cool. Leave the jelly to thicken well, and during this time prepare the creams. Chocolate cream: In a stainless steel bowl put the broken chocolate pieces, liquid cream and transfer them to the steam bath. Stir continuously until the chocolate is completely melted and the two ingredients are well incorporated. Set the bowl aside and put it in the fridge for 3-4 hours. After this time, remove the cream from the cold and mix it until it becomes foam. Coarsely chop the peanuts, mix them in the chocolate cream.
Mascarpone cream: In a saucepan, mix the yolks with the sugar. Add the milk, then the starch and mix well. Transfer everything to the heat, let the heat be low, stir continuously with a whisk until the cream thickens. Set it aside, cover it with foil and let it cool. When the cream has cooled, mix it lightly, then add the mascarpone, vanilla and mix well. Now move on to assembling the cake. Remove the two apricot jelly sheets from the refrigerator. Leave one of the sheets on the plate and mount a detachable ring around it. Put the chocolate cream, level it, the second sheet with the jelly up, the mascarpone cream and level. At the end, put the last sheet and let the cake cool for 3-4 hours or even overnight. Liquid whipped cream and sour cream, mix them with powdered sugar. You need to get a frothy cream. Remove the cake from the cold, remove the ring. Wrap the cake in whipped cream, then decorate it to your liking.
Serve it with pleasure, because it is too delicious!