The big 3-0!

No, I didn't get 3 years older all of a sudden LOL It is my husband who did. So, as a good wife, I had to make him a cake - preferably one that he likes. And preferably one that I enjoy fiddling with as once in a while I start itching to try something "grand", something challenging. I had mentioned hubby's obsession with cakes and curd cheese it was obvious which direction I should be heading. Criterion No. 1 met. I must admit I cheated with No. 2, though. I used the recipe for raspberry spiral cake which I made for my brother's birthday a year or two ago, and since it was a success I thought of reworking it a bit and adding a twist here and there.
Firstly, I substituted raspberry jam for home-made apricot jam. Secondly, I added two layers of sponge to hold the spiral. And thirdly I fiddled around with the ratio of cream and curd cheese as experience showed the recipe was too generous with it and it had turned out to be overwhelming.

So here's the result of the playing around:

Apricot-curd cheese spiral cake

For the sponge, 2x:
4 eggs, divided
a pinch of salt
4 tbsp cold water
100 g sugar
100 g flour
2 tsp baking powder
70-80 g corn starch

Whisk the four egg whites with a pinch of salt and four tbsp cold water until peaks form. In the meantime add the sugar. Add the egg yolks one by one (use a wooden spoon only), then sift in the flour-baking powder-starch mixture.

Divide the batter in two 26cm springform tins (lined with baking parchment)and bake in preheated oven at 200C for 15-20 minutes (until golden).
Repeat the steps above and line a 35x35 cm baking tray with baking parchment, spread the batter on it and bake in preheated oven at 200C for 10-15 minutes. Turn out on a damp cloth and spread the jam over immediately. Leave to cool completely.

For the filling:

400 g apricot jam (and about 200g for decoration)
18 g gelatine powder (colourless)
500 g curd cheese/ricotta
zest of 1 lemon
120-150g sugar
800 ml double cream

Add the gelatine to cold water and leave to rest.
Mix the curd cheese with the zest the lemon and the sugar. Melt the gelatine, leave it to cool a bit, add 3 tbsp of ricotta mixture, then add it to the rest of the mixture. Beat 400 ml cream and add. Spread this mixture on the square sponge and put it in the fridge for an hour or so until the spread sets.

To assemble the cake spread jam on one of the round sponges thinly and place it on a nice tray. Divide the square sponge in five identical stripes, wind up one stripe and put it on the round sponge. Wind the rest of the stripes around it.

Spread jam on the bottom of the other round sponge and place it on top of the spiral with jammed side down. Put a rim around the cake so that it hold its shape better, and put it in the fridge for at least 7 hours (or overnight).

To decorate the cake beat the rest of the cream with a little icing sugar (to taste)and spread it on the top and side of the cake. Spread the cream in several layers (I did in 3), putting the cake in the fridge in the meantime, this will make sure you get a perfectly smooth, crumbless decoration. I went a bit mad and decorated the top of the cake with cream circles and jam (that is why I needed so much jam) but you can choose any decoration you like :)




The cake went down a treat and the birthday boy was contented. And so much for birthdays until summer!