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Golden Apricot Jewel Cakes

These elegant jewel-like cakes feature a creamy apricot layer with a vanilla mascarpone center, all enrobed in a shimmering golden mirror glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Apricot Jewel Layer:
  • 2 cups ripe apricots, peeled and pureed
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • Orange-yellow gel food coloring (optional)
  • For the Vanilla Cream Core:
  • 1/2 cup mascarpone cheese
  • 2 tbsp heavy cream
  • 1 tbsp powdered sugar
  • 1 tsp vanilla bean paste
  • For the Golden Mirror Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1/4 cup warm water
  • 1 tsp edible gold luster dust
  • For Garnish (optional):
  • Dried apricot halves
  • Gold leaf flakes
  • Caramel sugar shards

Instructions

  1. 1. Bloom gelatin in cold water for 5 minutes.
  2. 2. Warm apricot purée slightly and stir in gelatin until fully dissolved.
  3. 3. Mix in cream cheese, powdered sugar, and vanilla until smooth.
  4. 4. Whip heavy cream to soft peaks and gently fold into the apricot mixture.
  5. 5. Combine mascarpone, heavy cream, powdered sugar, and vanilla bean paste until fluffy for the core filling.
  6. 6. Pipe small cream cores into silicone molds and freeze until firm.
  7. 7. Fill molds halfway with apricot mixture.
  8. 8. Insert frozen cores, then cover with remaining mixture. Smooth the tops.
  9. 9. Freeze for at least 5 hours until fully set.
  10. 10. Bloom gelatin for glaze and dissolve into warm condensed milk.
  11. 11. Pour over white chocolate and blend until glossy and smooth.
  12. 12. Stir in gold luster dust until evenly combined.
  13. 13. Cool glaze to a pourable consistency.
  14. 14. Unmold cakes and place on a rack.
  15. 15. Pour golden glaze evenly over each piece.
  16. 16. Let excess drip off for a clean jewel finish.
  17. 17. Garnish with dried apricot, gold leaf, and caramel shards.
  18. 18. Chill for 20 minutes to set glaze.
  19. 19. Serve cold for best texture.
  20. 20. Enjoy.
  • Author: Chef Stella

Nutrition

  • Calories: 368
  • Sugar: 27 g
  • Fat: 25 g
  • Carbohydrates: 32 g
  • Protein: 5 g