Basic Sponge Cake
Apricot jam
Apricot Mousse
Tart Glaze
Yield: 2 pounds
1. Bake the basic sponge cake in a half sheet pan and roll it as for a jellyroll. Spread the cake with apricot jam and roll tightly. Cut the cake into 1/2-inch thick slices and line the bottom and sides of an 8 or 10-inch cake pan or mold with the slices of cake.
2. Fill the cake-lined pan with the Apricot Mousse. Let the mousse until firm. Coat the surface of the charlotte with tart glaze. Chill then unmold.
Yield: 2 pounds
Apricot jam
Apricot Mousse
Tart Glaze
Yield: 2 pounds
1. Bake the basic sponge cake in a half sheet pan and roll it as for a jellyroll. Spread the cake with apricot jam and roll tightly. Cut the cake into 1/2-inch thick slices and line the bottom and sides of an 8 or 10-inch cake pan or mold with the slices of cake.
2. Fill the cake-lined pan with the Apricot Mousse. Let the mousse until firm. Coat the surface of the charlotte with tart glaze. Chill then unmold.
Yield: 2 pounds
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