Autumn Cake With Apricot Preserves and Redcurrants

Even though I'm literally obsessed with everything autumnal, I also do miss hot summer days and especially summer fruits. But this recipe proves that we don't have to say goodbye to summer as soon as Autumn arrives. Oh, fruits are so amazing in summer. So, this time, I decided to combine two seasons together. I always try and preserve some fruits for cold winter days. It is a quite time-consuming process but totally worth the hustle. You can use preserved fruits pretty much in everything - sauces, breakfast toasts or just as a part of 5 o'clock tea. This time, I used my apricot preserves to decorate a cake. I also sprinkled some redcurrants to balance the sweetness and to add an autumnal touch to it. This way, the old fashioned basic white sheet cake turned into delicious dinnertime dessert.

For the cake you need:

4 free range eggs
120g sugar
120g plain flour

Preheat oven to 200 C degrees. Grease and line your 20 cm cake tin with parchment paper.
First, separate egg yolks and egg whites. In a medium clean bowl whisk egg whites with 40g of sugar until stiff peaks form. In another bowl beat the egg yolks with 80g sugar until the mixture is light in color and doubled in volume. Gently fold the egg whites into egg yolks. Sift, then fold in the flour until well combined. Pour the batter into prepared cake tin and smooth top with a spatula. Bake for 25 minutes. Leave to cool in the tin for 5 minutes, then turn onto a wire rack to cool completely for another 20 minutes.

For the cream you need:

500ml whipping cream
100g redcurrants
100g apricot preserves

For the cream, whisk whipping cream until stiff peaks form. Sift in an icing sugar and gently fold. It depends on how sweet you prefer it, but remember, that fruit preserves are already sweet.
To assemble the cake, cut it in half and spread over the whipped cream and put a third of your fruits on top of it. Place your second half of the cake on top and spread your cream all over the cake. You could also skit the fruits in the middle of your cake and use it as decoration only. The choice is yours.

*If you don't like apricots, you could also use any other fruit preserves you prefer. Pears, for example, could be an amazing alternative for this autumn cake.

What do you miss from summer so far? And what autumnal desserts are you most favourite? I would  love to hear from you.

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