Vanilla butter sponge cake (a la Julia Child), with an apricot cake filling (I cheated- this was the canned stuff in the baking aisle) and vanilla whipped cream frosting. Wording written with chocolate ganache b/c that's what I had on hand. I topped the cake with the extra apricot filling because (1) it looks pretty and (2) that meant I didn't have to do another layer of frosting to cover the cake crumbs (I should have anyway to cover the sides better, but it was late on Wed and I wanted to go to bed).
I think I may have finally found a good frosting that will set and is not uper sweet. I used this sturdy whipped cream frosting recipe from all recipes, only I used marscapone cheese instead of cream cheese and added about 1/2 packet of unflavored gelatin (dissolved in about 2 tbsp of hot water). This stuff tastes vaguely like the cream filling of tiramisu (it's actually very close, just without the eggs and marsala wine), and I have eaten the leftovers by the spoonful. That's not bad, right? Cream cheese would of course be much more cost-effective than marscapone cheese, but marscapone cheese is actually super easy to make. I would just need (1) time, (2) a store that sells something other than ultrapasturized whipped cream (i.e. not Jewel or Dominicks), and (3) a sieve. When I've made this in the past I've used paper coffee filter rather than the cheesecloth, b/c I found that the cheese mixture just drained right through the cheesecloth and I'm pretty sure that's not supposed to happen. But I always forget to cool it before pouring it into the cheesecloth, so perhaps that's the problem.
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