The Story of the Rose Basque Cake with Ginger, Apricot, and White Chocolate
Inspired by 'The Story of the Rose,' this Basque cake combines the sweetness of apricots, the spiciness of ginger, and the richness of white chocolate to create a harmonious and flavorful dessert.
"The Story of the Rose" Basque Cake with Ginger, Apricot and White Chocolate || I recently rewatched "The Story...
Ingredients
Apricot Jam
- 150gapricots (weight after removing pits)
- 150gnectarines (weight after removing pits)
- 30gsugar
- 5glemon juice
Cut Peaches into Cubes
- 150gnectarines (weight after removing pits)
- 10gsugar
- 5glemon juice
Ginger Juice
- 15gginger
- 20gwater
Ginger Apricot Basque
- 250gcream cheese
- 2pieceeggs (room temperature, total weight about 100 grams)
- 30gsugar
- 100gwhipping cream (room temperature)
- 30gwhite chocolate
- 10gginger juice (adjust the amount according to your preference for ginger)
- 8gcornstarch
- 30gapricot jam
Whipped Cream Topping
- 100gwhipping cream
- 8gsugar
- 1dashvanilla extract
How to make The Story of the Rose Basque Cake with Ginger, Apricot, and White Chocolate
Apricot Jam
Wash the apricots and nectarines, remove the core, and cut into small pieces.
Add sugar and lemon juice, cook over low heat, skim off the foam while stirring.
Cook until thick, let cool and set aside.
If you have vanilla pods or liqueur, you can add it to increase the flavor.
Cut Peaches into Cubes
Cut the nectarines into cubes, add sugar, lemon juice, and a little water.
Cook over low heat until the cubes are slightly soft and the water evaporates.
Let cool and set aside.
Ginger Juice
Peel the ginger and cut into small pieces, add water and smash it with a food processor.
Sieve and remove the ginger paste to make ginger juice, set aside.
Ginger Apricot Basque
Soften the cream cheese at room temperature, add sugar, eggs, and light cream in sequence.
Beat with a food processor at low speed several times until smooth.
Add cornstarch and beat until smooth.
Melt the white chocolate over warm water or microwave, then pour it into the cheese paste.
Pour the ginger juice into the cheese paste and stir evenly.
Let it stand for about half an hour, then sieve to remove the air bubbles in the cheese paste.
Take 30 grams of apricot jam, pour it into the cheese paste, and stir evenly.
Assemble and Bake
Spread oilcloth or oil paper in the mold, place the nectarines evenly and cut them into pieces.
Put some apricot jam on the cut pieces.
Pour in the cheese paste, bake at 220 degrees Celsius for about 25 minutes, take out and let cool.
Add 100 grams of whipping cream to 8 grams of sugar, add a small amount of vanilla extract, beat until 8 points, spread on top of the Basque, cut into pieces for decoration.
Tips & Tricks
If you have vanilla pods or liqueur, you can add it to the apricot jam to increase the flavor.
Ensure the cream cheese is at room temperature for easier mixing.
Let the cheese paste stand for about half an hour to remove air bubbles.
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