The Story of the Rose Basque Cake with Ginger Recipe

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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 of the Rose" and then conceived this Basque cake. I think roses are like apricots when they are young, sweet, fresh and tender. Juicy, full of vitality and attractiveness, and then the growth stage is sour, sweet, spicy and bitter, just like the ginger ale that roses love to drink, so I boldly used ginger juice to flavor it, and then used white chocolate To temper and balance the spiciness of ginger, so that they can better blend with the flavor of milk, and finally form a harmonious, rich and aftertaste flavor, just like the life of roses in the ending of the story, all experiences will surely converge, giving birth to a rich and free The soul blooms like a flower, beautiful and dazzling!

✿For the recipe, use a six-inch ordinary round mold

🍑Apricot jam:

Apricot: 150g (weight after removing pits) Nectarines: 150 grams (weight after removing pits) Sugar: 30 grams (adjust to your own taste) Lemon juice: 5 grams Wash the apricots and nectarines, remove the core, 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 put it in to increase the flavor I added a little vanilla wine that I brewed myself 🍑Cut peaches into cubes: Nectarines: 150 grams (weight after removing pits) Sugar: 10 grams Lemon juice: 5 grams 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:

Ginger: 15 grams Water: 20 grams ① Peel the ginger and cut into small pieces, add water and smash it with a food processor ② Sieve and remove the ginger paste to make ginger juice, set aside.

🧀Ginger Apricot Basque:

Cream cheese: 250g Eggs: two (room temperature, total weight about 100 grams) Sugar: 30g Whipping cream: 100g (room temperature) Bai Qiao: 30 grams Ginger juice: 10g to 20g (adjust the amount according to your preference for ginger) Cornstarch: 8 grams Apricot jam: 30g

① Soften the cream cheese at room temperature, add sugar, eggs, and light cream in sequence Milk, beat with a food processor at low speed several times until smooth ②Add cornstarch and beat until smooth ③ Melt the white chocolate over warm water or microwave, then pour it into the cheese paste ④Pour the ginger juice into the cheese paste and stir evenly ⑤ Let it stand for about half an hour, then sieve to remove the air bubbles in the cheese paste. ⑥Take 30 grams of apricot jam, pour it into the cheese paste, and stir evenly

👩🏻‍🍳Assemble and bake:

① Spread oilcloth or oil paper in the mold, place the nectarines evenly and cut them into pieces ②Put some apricot jam on the cut pieces ③Pour in the cheese paste, bake at 220 degrees Celsius for about 25 minutes, take out and let cool ④Add 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

apricots (weight after removing pits)

nectarines (weight after removing pits)

eggs (room temperature, total weight about 100 grams)

whipping cream (room temperature)

ginger juice (adjust the amount according to your preference for ginger)

Calories194.2kcal (9.71%)

Sugars14.7g (29.34%)

Step 1

Wash the apricots and nectarines, remove the core, and cut into small pieces.

Step 2

Add sugar and lemon juice, cook over low heat, skim off the foam while stirring.

Step 3

Cook until thick, let cool and set aside.

Step 4

If you have vanilla pods or liqueur, you can add it to increase the flavor.

Step 1

Cut the nectarines into cubes, add sugar, lemon juice, and a little water.

Step 2

Cook over low heat until the cubes are slightly soft and the water evaporates.

Step 3

Let cool and set aside.

Step 1

Peel the ginger and cut into small pieces, add water and smash it with a food processor.

Step 2

Sieve and remove the ginger paste to make ginger juice, set aside.

Step 1

Soften the cream cheese at room temperature, add sugar, eggs, and light cream in sequence.

Step 2

Beat with a food processor at low speed several times until smooth.

Step 3

Add cornstarch and beat until smooth.

Step 4

Melt the white chocolate over warm water or microwave, then pour it into the cheese paste.

Step 5

Pour the ginger juice into the cheese paste and stir evenly.

Step 6

Let it stand for about half an hour, then sieve to remove the air bubbles in the cheese paste.

Step 7

Take 30 grams of apricot jam, pour it into the cheese paste, and stir evenly.

Step 1

Spread oilcloth or oil paper in the mold, place the nectarines evenly and cut them into pieces.

Step 2

Put some apricot jam on the cut pieces.

Step 3

Pour in the cheese paste, bake at 220 degrees Celsius for about 25 minutes, take out and let cool.

Step 4

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.

Calories194.2kcal (9.71%)

Sugars14.7g (29.34%)

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.

What are some dietary substitutions for the Basque cake with ginger, apricot, and white chocolate?

If you're looking for dietary substitutions, you can use dairy-free cream cheese and coconut cream to make this Basque cake vegan-friendly. For a gluten-free option, replace cornstarch with a gluten-free flour blend. Additionally, you can substitute apricot jam with other fruit jams like peach or raspberry for a different flavor.

How should I store the Basque cake with ginger, apricot, and white chocolate?

To store the Basque cake, let it cool completely before wrapping it in plastic wrap or placing it in an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to store it for a longer period, consider freezing it. Wrap it tightly in plastic wrap and then in aluminum foil; it can be frozen for up to 2 months. Thaw it in the refrigerator before serving.

What are some pairing suggestions for the Basque cake with ginger, apricot, and white chocolate?

This Basque cake pairs beautifully with a cup of herbal tea or a glass of dessert wine. For a more decadent experience, serve it with a scoop of vanilla ice cream or a dollop of whipped cream on the side. Fresh fruits like berries or a citrus salad can also complement the flavors of the cake.

Can I adjust the spiciness of the ginger in the Basque cake recipe?

Yes, you can easily adjust the spiciness of the ginger in the Basque cake. The recipe suggests using 10 to 20 grams of ginger juice, so if you prefer a milder flavor, start with 10 grams and taste the mixture before adding more. This way, you can customize the cake to your taste preference.

What is the cooking process for making the apricot jam used in the Basque cake?

To make the apricot jam for the Basque cake, wash and pit 150 grams of apricots and 150 grams of nectarines, then cut them into small pieces. Combine them with 30 grams of sugar and 5 grams of lemon juice in a saucepan. Cook over low heat, stirring frequently, until the mixture thickens. Skim off any foam that forms while cooking, then let it cool before using it in the cake.