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Airfryer Mocha Apricot Cake with Roasted Almonds

Airfryer Mocha Apricot Cake with Roasted Almonds

solo-dolce
5 from 1 vote
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Cakes and Pies
Cuisine Italian
Servings 6 servings

Ingredients
  

  • roasted almonds
  • apricot jam

Sponge Cake (Pan di Spagna)

  • 3 eggs
  • 100 g flour 00 ⅔ cup
  • 150 g granulated sugar ⅔ cup
  • 1 caviar vanilla bean
  • ½ cup coffee

Mocha Cream

  • 100 g soft butter 3.52 oz
  • 130 g powdered sugar 1 cup
  • ¼ cup espresso coffee

Instructions
 

  • Sponge Cake (Pan di Spagna)
  • Mix the eggs with the sugar.
  • Beat the mixture in a mixer for 15-20 minutes at medium speed, it will incorporate air during the beating.
  • Add the sifted flour and mix with a spatula from the bottom to the top.
  • Put the mixture into the cake pan (8 inches) properly greased and lightly floured.
  • Bake in a preheated air-fryer at 180°C (356°F) for about 35 minutes.
  • To determine if the cake is done, you use the tooth-stick test,  insert it in the center and if it comes out clean, your cake is ready.
  • Let the cake cool in the pan.
  • Cut the cake into two layers and soak them with the coffee.
  • Whisk vigorously all three ingredients until it became thick cream.
  • Assembling
  • Spread apricot jam between the soaked cake layers and frost with the mocha cream on the sides and top of the cake.
  • Sprinkle toasted almonds on the sides and top of the cake.

Notes

ENJOY!
Keyword almonds, baking, mocha apricot cake
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