Fragrant apricots shine in a deliciously light sponge cake and whipped cream lemon frosting gives a refreshing touch. Your family and friends will enjoy this simply delicious cake.
***You can make the sponge cake layers several days in advance, cover with plastic and refrigerate them.
Ingredients and step by step instructions with pictures for the sponge cake – biskvit you can find HERE:
Whipped Cream Frosting:
1 Pint Heavy Whipping Cream
1 lb. Sour cream
1 cup powdered sugar
1 tsp. fresh lemon juice
1 Tbsp. Vanilla
2 cans -15oz of apricot halves in light syrup
Directions for Apricot Sauce:
Take all apricots from one can (for cake decoration). Combine one can of apricots with syrup and syrup from other can into the blender and puree. Set aside.
Directions for Whipped Cream frosting/ filling:
Combine heavy whipping cream, powdered sugar and vanilla in mixing bowl.
Whip the cream on medium-high speed until it will start thickening (half way); add lemon juice and sour cream; whip until firm peaks appear.
Let cool completely; pulse couple times in food processor to get nice crumbs. Set aside for decorating the cake after it’s frosted.
Next spread 1/6 of the frosting (about 1- 1.5 cup) on top of the sauce.
Decorate top with apricot halves we saved earlier.
Sprinkle sides and slightly the top of the cake with crumbs that we prepared earlier.
Fill a piping bag with the frosting we saved earlier and top it with a larger star tip.
Pipe rosettes all around the top edge of the cake; as shown.