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Aperol Spritz Delight

Aperol Spritz Delight

Discover the Aperol Spritz Delight cake a bittersweet Italian-inspired treat with Prosecco soaked sponge and Aperol glaze Perfect for summer gatherings
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Prep Time 45 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 3 hours 20 minutes
Servings: 8 people
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 organic orange for zest
  • 3 medium eggs size M
  • 130 g granulated sugar
  • 1 pinch salt
  • 150 g all-purpose flour Type 405
  • 1 tsp baking powder
  • 50 ml neutral cooking oil like rapeseed or canola
  • 100 ml sparkling wine or Prosecco
  • 500 g low-fat quark or well-drained Greek yogurt
  • 80 g granulated sugar
  • 100 ml bitter orange liqueur like Aperol
  • 50 ml sparkling wine or Prosecco
  • 6 sheets gelatin or 3 tsp powdered gelatin
  • 250 g heavy whipping cream
  • 2 sheets gelatin or 1 tsp powdered gelatin
  • 100 ml bitter orange liqueur like Aperol
  • 1-2 organic oranges sliced or segmented, for garnish

Equipment

  • 20 cm (8-inch) springform pan
  • Hand or stand mixer
  • Fine grater
  • Mixing bowls (various sizes)
  • Whisk and spatula

Method
 

  1. Preheat your oven to 180°C (350°F) and line a 20cm (8-inch) springform pan with parchment paper.
  2. Zest the organic orange using a fine grater.
  3. In a large bowl, beat the eggs, sugar, and salt on high speed for about 3 minutes.
  4. In another bowl, whisk together the flour, baking powder, and orange zest.
  5. Gently fold the dry mix into the egg mixture, then fold in the oil and sparkling wine.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for about 35 minutes or until a skewer inserted into the center comes out clean.
  8. Run a knife around the edge of the pan and let the cake cool completely on a wire rack.
  9. For the filling, whisk together quark, sugar, 100ml Aperol, and 50ml sparkling wine until smooth.
  10. Soak 6 sheets of gelatin in cold water for 5-7 minutes, then dissolve in a small saucepan with a bit of the quark mixture over low heat.
  11. Return the gelatin mixture to the quark mixture and whisk until combined.
  12. Whip the heavy cream to stiff peaks and fold it into the quark mixture.
  13. Slice the cooled sponge horizontally into two layers and place the bottom layer on a serving plate.
  14. Secure a cake ring around the bottom layer, pour the quark filling on top, and place the second layer on top.
  15. Chill in the refrigerator for at least 2 hours until set.
  16. For the glaze, soak 2 sheets of gelatin, heat 100ml Aperol, and dissolve the gelatin in it.
  17. Allow the glaze to cool before pouring it over the chilled cake, letting it drip down the sides.
  18. Garnish with fresh orange slices or segments.

Nutrition

Calories: 290kcalCarbohydrates: 25gProtein: 6gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 45mgPotassium: 90mgFiber: 1gSugar: 14gVitamin A: 4IUVitamin C: 12mgCalcium: 9mgIron: 4mg

Notes

Use good-quality, fresh ingredients for the best flavor, especially for the orange zest. If you're missing quark, substitute with strained full-fat Greek yogurt. For non-alcoholic versions, substitute Aperol and Prosecco with orange juice and sparkling lemonade. The cake keeps well in the fridge for up to 3 days; it can develop even better flavors on the second day. Avoid freezing the cake, as the texture may be compromised.
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