Delicate apricot pastry „Seventh Heaven“ with buttercream

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  • Moderate preparation
  • 30 portions
  • 60 minutes
Jan, 21. 12. 2025

The „Seventh Heaven“ pastry combines fluffy sponge layers, crispy nut dough, fragrant apricot filling and a rich buttercream. Finally it is decorated with apricots and chocolate glaze, which gives it a professional appearance and a perfectly delicious taste.

For 30 portions

Ingredients

Preparation procedure

  • Preparation of the doughs – In separate bowls, whisk the egg whites with the sugar until stiff. Beat in the yolks into the firm meringue, then the oil and finally the sifted flour. – Divide half of the sponge batter between two baking trays (45 × 37.5 cm), fill the third tray with the nut batter mixed with ground nuts.
  • Baking – Bake in a preheated oven at 180 °C (convection 160 °C) for 12–15 minutes, until the cakes are lightly golden. Let the sheets cool on a wire rack.
  • Syrup and apricot filling – Heat the apricot jam with the rum and juice to create a liquid syrup. – Let the canned apricots drain, optionally pour over some syrup for better flavor.
  • Buttercream – Whisk the pudding powders, flour, vanilla sugar and egg yolks into the milk. Bring to a boil and cook for 2 minutes. Let cool almost to room temperature. – Beat the butter until fluffy and gradually beat in the cooled pudding. Chill the cream briefly in the refrigerator.
  • Assembling the pastry – Spread ⅓ of the syrup evenly over the first sponge sheet, then arrange half of the apricots and spread a layer of buttercream. – Layer the nut sheet, repeat syrup, apricots and cream. Place the second sponge sheet on top and press it down lightly.
  • Finishing and decorating – Pour the chocolate glaze over the entire surface and let it set. – Finally arrange the remaining apricots on the finished pastry. Refrigerate for 1–2 hours before cutting.

Time required and number of servings

  • Preparation of doughs and cream: 60 minutes

  • Baking: 15 minutes

  • Assembly and decorating: 30 minutes

  • Chilling: 1–2 hours

  • Total time: approx. 3–4 hours

  • Number of servings: 36–40 pieces

Conclusion

The apricot pastry „Seventh Heaven“ impresses not only with its rich combination of layers, but also with the contrast of delicate cream, juicy fruit and crunchy nut dough. Thanks to the syrup with rum it acquires a slightly aromatic note and the chocolate glaze gives it the true festive shine. Serve chilled with coffee or afternoon tea and transport your guests into a sweet fantasy.

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