Soft Cake with Apricot and Creamy Rum Curd (Skilpaddekake)

INGREDIENTS

Soft Cakes

4 eggs
250 gr sugar
250 gr potato flour
125 gr white flour
2 tsp baking powder

Rum Cream (you will have more than enough)

240 gr sugar divided!
6 dl milk 1.2 % fat. 2.5 cups
6 dl heavy cream divided!
1.5-2 vanilla beans
8 egg yolks
8 tbsp cornstarch
rum essence/extract to taste. I had a few teaspoons of essence

Assembly

10 tsp apricot jam heaping
2 cups powdered sugar + water
jelly candy/rose petals for decoration, optional
Seriously Delicious Soft Cake with Apricot and Rum Cream (Skilpaddekake / Turtle Cake)

INSTRUCTIONS

Soft Cakes

Whisk eggs and sugar until it's white and airy (eggedosis). Around 10 minutes, not less than 7. Sift in the rest of the ingredients. Fold it in until you get a lump free batter.

Add parchment paper to a baking tray. Preferably use a piping bag (or a spoon) and distribute a thin layer of cake batter. Form a circle of about 10 cm (4in) in diameter. You'll get around 20 circles of batter, 2 for each cake.

Bake in a pre-heated oven of 200C (400F) for 9-10 minutes. Cool on a wire rack.

Rum Cream

Pour the milk, 1/3 of the heavy cream and half of the sugar into a saucepan. Cut open and scrape out the seeds. Place everything into the saucepan. Heat up to the point of boiling, constantly stirring.

In another bowl, whisk together 1/3 of the heavy cream, egg yolks, cornstarch and the rest of the sugar.

Cool the milk mixture a little bit before slowly pouring it into the egg mixture while constantly whisking.

Pour this mixture back into the saucepan, make sure you bring with you the vanilla seeds. Heat the mixture back up, until it is thickening. Remember to stir.

Place the saucepan into a tub of cold water. Add in the rum essence and give it a taste. You want it to taste a little stronger than you would like (see next step).

Take the last 1/3 of the heavy cream and whip it. Once the rum custard is cold, fold in the whipped cream.

Assembly

Once the cakes are cold, take two cakes that are similar in shape and place them together. Turn one the other way around (so the bottom is showing) and spread 1 heaping tsp of apricot jam on it. Do this on half of the cakes.

Take the rum cream into a piping bag and spread rum cream over the apricot jam, generously. Do this on half of the cakes.

Mix powdered sugar with a little bit of water to make a glazing. Take the other half of the cakes and spread this glazing thinly over. Decorate while still wet. I decorate with either dried flowers or jelly candy.

Serve the next day, as the cakes need time to soften.

Recipe Source: http://www.gingerwithspice.com/recipe/turtle-cake-skilpaddekake/#.WvP_A4iFPDc

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