$ $ $ $ $
• • • •

Apricot and blueberry cake
One of my favorite cakes! The ultimate combination of apricots and blueberries make this cake without a question the perfect one! The fluffy texture and smooth taste of the fruits known for their pair is like being in the sky with first bite! The presentation is similar to colors typical for painter Van Gog orange and purple giving a hint what is inside of this cake.

Posted by Aleksandar Pavlovic from Belgrade, Serbia • Published See Aleksandar Pavlovic's 7 projects »
  • Step 1

    Whisk 10 egg yolks with 10 tablespoons of sugar + 1 tablespoon of vanilla. Sift 10 tablespoons of white and wholemeal flour. Add 10 tablespoons of coconut flour and 1 teaspoon of baking powder to the flour. Whisk 10 egg whites into a frothy sham (no sugar). Melt 250 g of butter and mix with 200 ml of cold milk. Add flour and baking powder, butter and milk, and even egg whites to the beaten egg yolks. Divide mass into 8 parts for 8 crusts, then bake the crust in the desired pot. We used a smaller and deeper pot. Bake the crust at 180°C for about 15 minutes, and after 5 minutes of baking, sprinkle the crust with blueberries so that they do not fall to the bottom.

  • Step 2


    Add two vanilla puddings into 200 ml of milk and stir gently. Sweeten 600 ml of milk to your liking and add to mix to cook pudding. Add 100 g of white chocolate. Separately whisk 500 ml of double cream. Add half to pudding, the other half leave for decoration.

  • Step 3


    Lay the crust, then the filling, then the chopped peaches, then a little filling and so on until the end.

Made this project? Share your version »


Square 2021 04 02 173905 img 4855

More Projects