Chocolate and Apricot Mousse Cake
ready in 4 h. 52 min.
- For the sponge cake
- 3 eggs (separated)
- 0.333 cup sugar
- 0.333 cup self-rising flour
- ⅛ cup Corn starch
- 2 tablespoons Cocoa
- For the cream
- 2.333 cups fresh Apricot (peeled and cut into wedges)
- 8 sheets white gelatin
- 2 ¼ cups low-fat Quark
- ⅔ cup natural Yogurt
- 1 tablespoon lemon juice
- ½ cup sugar
- 4 teaspoons Grand Marnier (or other orange liqueur)
- 2 egg whites
Heat the oven to 180°C (160°c in a fan oven), 350°F, gas 4 and line a baking try with grease-proof paper.
To make the sponge cake, beat the egg yolks with half the sugar until foamy. Beat the egg whites with a pinch of salt and gradually mix in the remaining sugar. Beat until the mixture is shiny and stiff peaks form.
Place the egg white mixture onto the egg yolk mixture. Mix together the flour, cornflour and the cocoa and sieve over the top. Carefully fold everything together and spread the mixture onto the prepared baking tray. Bake for around 12 min; test with a wooden stick to see if it's done. Remove from the oven, leave to cool, then remove from the baking tray and leave to cool completely.
Puree half the apricots using a hand blender and set the rest aside.
To make the quark cream, soften the gelatine in cold water. Mix together the quark, yogurt, apricot puree, lemon juice and sugar. Wring the gelatine out well and place in a small pot along with the Grand Marnier and allow to dissolve. Stir in two tablespoons of the quark mixture and then transfer to the rest of the quark mixture. Beat the egg white with a pinch of salt until stiff and fold in.
Cut the sponge cake lengthways into three equal pieces (approx. 6 x 30 cm each). Gently heat the jam
Line a loaf tin (7 x 30 cm) with cling film and fill with a fifth of the quark mixture. Drizzle a line of jam along the middle and cover with another fifth of the cream. Carefully place a piece of sponge cake on top and add another fifth of the cream. Spread evenly and add the remaining jam. Cover with another fifth of the cream, place another piece of sponge cake on top and cover with the remaining cream. Place the last piece of sponge cake on top and chill in the fridge for around 4 hours.
Knock the cake out onto a plate and remove the cling film. Serve in slices garnished with the remaining apricots and the chocolate curls.