Pavesini Cake with Strawberries and Apricots
Delight your palate with the Pavesini Cake with Strawberries and Apricots, the perfect spring dessert! This easy cake recipe comes together in just 45 minutes, making it ideal for a quick cake treat. Get ready to create a fresh and delicious dessert with our strawberry apricot cake recipe – a guaranteed crowd-pleaser!
Dietary Information
Servings:
- 1
To prepare the Pavesini cake with strawberries and apricots, start with the custard: pour milk and cream into a saucepan, flavor with the seeds of the vanilla pod 1 and heat over medium heat. In a bowl, pour the egg yolks and sugar 2, then work with a whisk to mix. Add the cornstarch 3.
- 2
Work again with the whisks and dilute the mixture with half of the hot milk 4. Transfer to a saucepan and, over medium-low heat, stir to thicken the cream 5. In the meantime, put the gelatin sheets in cold water to soften them 6.
- 3
Once the cream has thickened, add the drained and squeezed gelatin 7, stir to dissolve it completely and let it cool in a bowl 8, covered with cling film, for about a couple of hours in the refrigerator. In a tray, or serving dish, place 20 Pavesini 9.
- 4
Form a rectangular base 10. Retrieve the set cream and briefly work it with a whisk to soften it 11, then divide it into 2 bowls. Set aside half of the cream, while in the other add the berry jam 12.
- 5
Mix 13 to combine the cream 14, then transfer it to a pastry bag with a smooth nozzle 15.
- 6
Do the same with the other half of the cream 16. Keep the two creams in the fridge and continue with the preparation of the filling: put the gelatin sheets provided for the garnish in cold water. Wash the fruits, then remove the stalk from the strawberries 17 and cut them into wedges 18.
- 7
Cut the apricots in half, remove the pit and cut them into wedges 19. Heat water 20 and sugar 21 in a saucepan.
- 8
Boil water and sugar for a few minutes 22, then add the softened and squeezed gelatin 23 and, as soon as the mixture is lukewarm, immerse the fruit inside 24.
- 9
Mix 25, drain 26 and set the fruit aside. Assemble the dessert: squeeze regular tufts with the berry cream 27.
- 10
After filling the first row 28, do the same with the vanilla cream 29. Alternate the two creams so as to fill the entire space 30.
- 11
Now place 10 biscuits on top, alternating them as in a chessboard, so that the cream below can be seen 31. Place another 8 biscuits also laterally, always alternating. Garnish with the scattered fruits 32, then squeeze other tufts of vanilla cream 33.
- 12
Complete with other tufts of berry cream 34. Finally, perfume with mint leaves 35. The Pavesini cake with strawberries and apricots is ready to be enjoyed 36!
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