White chocolate almond layer cake with apricot marmelade & tiffany creamcheese frosting
Posted on 25. May 2016
Breakfast at Tiffany´s
Zoe´s white chocolate almond layer cake with apricot marmalade & turquoise blue cream cheese frosting
If you have ever seen the classic movie Breakfast at Tiffany´s with Audrey Hepburn you know how magical it is (if not, go and see it). I´ve watched it a really reaally lot of times. I just love the story. When Audrey is standing in front of the window of Tiffany & Co. jewelry store with a coffee in her hand and in that cute black dress. You may also know the famous Tiffany & Co. jewelry that comes with this super beautiful turquoise blue present boxes. They were the inspiration for this delicious cake, that is a creation by myself.
It is an easy recipe that you can use good as a birthday gift. I made it for my sister´s birthday, because I knew how much she loves Tiffany & Co. The color is optional, of course. If you have a friend that likes another color like pink (or whatever) you can easily mix it and use instead of apricot a strawberry marmalade.
I have to admit that I planned to use natural colors for the cream cheese. I bought colors in the health food store and then realized that there was no blue color included. To get the typical Tiffany color blue is absolutely necessary. And sure, no natural ingredients has that color.
So I had to get the regular food color that you can buy in almost every supermarket. I wasn´t very happy about it, but as I knew that I would need just a few drops of the color I could arrange it with my conscience :-).
Enough talk, here is for you the recipe. Have fun trying it out.
Tiffany blue white chocolate cake with apricot marmalade & cream cheese frosting
(recipe for a 18 x 7,5 cm baking pan / makes 8 serves)
- 450 g cream cheese (room temperatured)
- 160 g butter (softened)
- 250 icing sugar
- food color (blue & green)
- 2 pods of vanilla
- 225 g white chocolate
- 185 g butter
- 6 eggs
- 185 g sugar
- 1 pck. vanilla sugar
- 1 pinch of salt
- 225 g flour
- 3 tsp baking powder
- 3 tbsp grounded almonds
- 1/2 glass of apricot marmalade (homemade or from the supermarket)
- icing sugar
- lemon juice
Preheat oven to 175º C and grease & sugar your baking pan. Take butter & cream cheese out of your fridge to have them room temperatured. (Important for perfect frosting).
- In a pan melt your butter. Set aside.
- Cut the white chocolate into pieces and stir it into the melted butter. Stir until everything is combined and smooth. Set aside.
- In a bowl beat eggs, sugar, vanilla sugar & pinch of salt until foamy and glossy.
- Slowly stir in the butter chocolate mixture.
- In another bowl mix very well flour, baking powder & almonds.
- Little by little fold flour mixture into liquid ingredients until all is combined.
- Divide batter into your greased & sugared baking pan. If you have more than one, happy you. If not (like me) bake 1/3 of the better first and repeat 2 times. Until you have 3 layers for your cake. (During baking time you can start to prepare and color your cream cheese frosting)
- Spread your apricot marmalade over two cake layers when they are still warm. Marmalade will be softer then and it will soak into the cake. (You can also heat up the marmalade in a pan before)
Tiffany cream cheese frosting
- In a big bowl mix the butter and cream cheese.
- Sieve in the icing sugar.
- Add the mark of two vanilla pods.
- Start adding drop by drop of the blue food color until you have a light blue.
- Now add 1 drop of green color. The frosting starts to get blue turquoise. Keep mixing and playing with colors until you have the color that you like.
- Leave the frosting in the fridge during baking time (it will be easier to cover)
- On a big plate or cake stand put one of the cake layer with marmalade. Add a big spoon of the cream cheese frosting and spread evenly.
- Put the next marmalade soaked cake layer on the first one. Repeat with spreading one spoon of frosting.
- Cover it with the last layer of the cake.
- Now make the first covering with the frosting all over the cake to keep the crumbs in form.
- Go on with covering the cake again evenly to have it prettier.
Sugar lemon glazing
- In a bowl of icing sugar stir in a few drops of lemon juice.
- Go on until you have a thick creamy but liquid consistency.
- Spread on top of the cake and let it run down the sides.
- Decorate your Tiffany cake with anything you like. I used white roses and a few halfs of apricots.
I would appreciate it if you would leave a comment and let me know what you think. Muchas gracias!