This Apricot and Cream Cake is a delightful and refreshing dessert, perfect for any occasion. The cake features a light and airy sponge base topped with a luscious apricot layer and a rich cream cheese frosting. The combination of sweet apricots and creamy layers makes this cake irresistible. It’s easy to prepare and sure to impress your family and friends.
Preparation Time:
- Total Time: 5 hours 30 minutes
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Chill Time: 4 hours
Ingredients:
For the Dough:
- 4 egg whites
- 4 egg yolks
- A pinch of salt
- 100g (1/2 cup) sugar
- 8g (1 tsp) vanilla sugar
- 120g (3/4 cup) flour
- 20g (2 tbsp) cornstarch
- 1 tsp baking powder
- 50g (1/3 cup) flaked almonds
- Baking pan 28×18 cm
For the Apricot Layer:
- 800g apricots
- 80g (0.4 cup) sugar
- 100ml (2/5 cup) water
- 1 packet vanilla pudding flavor (37g)
- 50ml (1/5 cup) water
- 9g (3 tsp) gelatin
- 60ml (4 tbsp) water
For the Cream:
- 300g (1.3 cups) cream cheese
- 50g (1/4 cup) sugar
- 200g (1 cup) heavy cream, 33% fat
Directions:
- Prepare the Dough:
- Preheat the oven to 180°C (356°F).
- Separate the egg yolks from the egg whites.
- Beat the egg whites with a pinch of salt until stiff peaks form.
- Gradually add 100g sugar and 8g vanilla sugar while continuing to beat.
- Add the egg yolks one at a time, beating well after each addition.
- Sift together 120g flour, 20g cornstarch, and 1 tsp baking powder. Gradually fold into the egg mixture.
- Line the baking pan with baking paper and sprinkle 50g flaked almonds on the bottom.
- Pour the batter into the pan and bake for about 30 minutes.
- Prepare the Apricot Layer:
- Mix 9g gelatin with 60ml water and let it soak for 5 minutes.
- In a saucepan, combine 80g sugar and 100ml water. Bring to a boil.
- Add 800g apricots (peeled and chopped) and cook until soft.
- In a separate bowl, mix the vanilla pudding powder with 50ml water.
- Stir the pudding mixture into the apricots and cook for about 3 minutes, stirring constantly.
- Add the soaked gelatin to the apricot mixture and stir until dissolved.
- Let the mixture cool slightly.
- Assemble the Cake:
- Divide the cooled cake into two layers.
- Spread the apricot mixture over the bottom layer and cover with the top layer.
- Refrigerate for 1 hour.
- Prepare the Cream Layer:
- Beat 300g cream cheese with 50g sugar until smooth.
- In a separate bowl, beat 200g heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture.
- Spread the cream layer over the top of the cake and refrigerate for 3 hours.
- Finish and Serve:
- Before serving, sprinkle the cake with powdered sugar.
- Cut into slices and enjoy!
Serving Suggestions:
- Serve chilled with a cup of coffee or tea.
- Garnish with fresh mint leaves or extra apricot slices.
Cooking Tips:
- Ensure the egg whites are beaten to stiff peaks for a light and airy sponge.
- Let the apricot mixture cool slightly before spreading on the cake to prevent it from soaking into the sponge.
Nutritional Benefits:
- High in protein from the eggs and cream cheese.
- Contains vitamins from the fresh apricots.
Dietary Information:
- Contains gluten, dairy, and eggs.
Nutritional Facts (per serving):
- Calories: 350
- Protein: 8 g
- Carbohydrates: 40 g
- Dietary Fiber: 2 g
- Sugars: 30 g
- Fat: 18 g
Storage:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Why You’ll Love This Recipe:
- Easy to make with simple ingredients.
- Light and refreshing flavor.
- Perfect for any occasion.
Conclusion:
This Apricot and Cream Cake is a delightful dessert that combines the sweetness of apricots with a creamy, rich frosting. Easy to prepare and perfect for any occasion, it’s sure to become a favorite in your household. Enjoy this delicious cake with your loved ones!
Frequently Asked Questions:
1. Can I use canned apricots instead of fresh? Yes, you can use canned apricots, but make sure to drain them well before using.
2. Can I substitute the gelatin with agar-agar? Yes, you can use agar-agar as a vegetarian alternative to gelatin. Follow the package instructions for the correct amount.
3. Can I make this cake gluten-free? Yes, you can substitute the flour with a gluten-free flour blend.
4. How do I store leftovers? Store the cake in an airtight container in the refrigerator for up to 3 days.
5. Can I freeze the cake? Yes, you can freeze the cake without the cream layer. Wrap it tightly in plastic wrap and store in a freezer-safe container for up to 3 months.
6. Can I use other fruits instead of apricots? Yes, you can use peaches, nectarines, or plums as substitutes.
7. How do I prevent the cake from becoming soggy? Ensure the apricot mixture is cool before spreading it on the cake and do not over-soak the sponge.
8. What can I use instead of vanilla pudding powder? You can use cornstarch with a bit of vanilla extract as a substitute.
9. Can I use low-fat cream cheese? Yes, but the texture may be slightly different. Full-fat cream cheese gives a richer taste.
10. How do I know when the cake is done baking? The cake is done when a toothpick inserted into the center comes out clean.