Apricot cake with caramel-cocoa cream

Tip: tap a step to mark it as done.

1. Arrange the apricots

   Line a baking pan with parchment paper and brush it lightly with oil. Cut the drained apricots into wedges and arrange them closely together on the parchment.

2. Make the sponge cake

   Beat the eggs, sugar, flour, and oil together to make a sponge batter. Pour it over the apricots and bake in an oven preheated to 180 °C (350 °F) for about 25 minutes. Let cool briefly, then invert the cake out of the pan and peel off the parchment so the apricots are on top.

3. Make the caramel base

   Let the sugar caramelize in a skillet. Stir the Zlatý klas into the heavy cream, pour it into the caramel, and cook, stirring constantly, until thick. Let cool.

4. Make the cream

   Beat the butter with the cocoa powder, then beat in the cooled caramel base a spoonful at a time. Spread the cream over the apricots.

5. Add the glaze

   Melt the chocolate with the Cera, pour it over the cream, and refrigerate until set.

   Recipe by: Martuška Mlynarčíková

Tip: Pour the cream mixed with Zlatý klas into the caramel carefully, a little at a time, as the hot caramel will splatter. Drain the apricots well so the bottom of the sponge cake does not become soggy.

This recipe was translated from the Slovak original: Marhuľový zákusok s karamelovo-kakaovým krémom