Finally getting around to share some photos of this cake I made back in March for a special friend’s birthday.
The cake was a Classic Genoise soaked with Frangelico syrup, split and brushed with a thin layer of dried Blenheim apricot puree and then filled with lemon curd and candied kumquats. The frosting was mousseline made with the same apricot puree with a dash of orange blossom honey and orange blossom water. Candied clementine rose garnish. These were actually candied and then painted with corn syrup to give it that sparkle.
The cake turned out quite well. The only regrets were that the kumquats overwhelmed the apricot flavor. I was hoping for a more intense apricot flavor, but did not have enough apricot puree for the buttercream. The logical choice for the filling would be some poached apricots, but it’s not apricot season yet. The Frangelico wasn’t quite obvious in the cake either. I diluted it to make the syrup, but next time, I will use Frangelico straight up—the sugar concentration is higher than the syrup used for genoise but I figure it’s ok. I really wanted intense apricot tartness and hazelnut notes that hit you in the nose.