This apricot cake is a beautiful blend of rich cream, sweet apricot jam, and flaky puff pastry. It’s a perfect treat for any occasion, and the best part is, it’s incredibly quick to make! The contrast of the crisp pastry and the juicy apricots will leave you craving more.

Full Recipe:

Ingredients:

For the Cake:

• 2 rolls of puff pastry (each 275g)
• Cake ring (22cm)
• Water for brushing
• Sugar for sprinkling

For the Apricot Jam:

• 500g apricots
• 60ml (4 tbsp) water
• 100g (1/2 cup) sugar
• 25g (2 tbsp) cornstarch
• 50ml (1/5 cup) water

For the Cream:

• 400g (2 cups) cream (33% fat)
• 16g (2 tsp) vanilla sugar
• 50g (1/4 cup) sugar
• 300g (1.3 cups) cream cheese

Detailed Instructions:

Step 1: Preparing the Puff Pastry

1. Preheat the Oven: Begin by preheating your oven to 200°C (392°F). This ensures that the oven is at the right temperature when you’re ready to bake the puff pastry.
2. Cut the Puff Pastry: Unroll the puff pastry and place it on a baking sheet lined with parchment paper. Using a cake ring (22cm in diameter), cut out two circles of puff pastry. These will form the layers of your cake.
3. Brush and Sprinkle: Lightly brush the tops of the puff pastry circles with water. This helps the sugar stick to the surface. Then, generously sprinkle sugar over the top. The sugar will caramelize as the pastry bakes, adding a sweet crunch.
4. Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the pastry is puffed and golden brown. Once baked, remove the pastry from the oven and let it cool completely on a wire rack.

Step 2: Making the Apricot Jam

1. Cook the Apricots: In a medium saucepan, combine the chopped apricots, 60ml of water, and sugar. Cook over medium heat, stirring occasionally, until the apricots break down and the mixture starts to thicken. This should take about 10-15 minutes.
2. Thicken the Jam: In a small bowl, mix the cornstarch with 50ml of water until smooth. Gradually stir this mixture into the apricot jam. Continue cooking for another 2-3 minutes, or until the jam thickens further. The cornstarch helps the jam achieve a perfect, spreadable consistency.
3. Cool: Remove the jam from the heat and let it cool completely before using. Cooling is crucial as it allows the jam to set, making it easier to spread on the pastry.

Step 3: Preparing the Cream

1. Whip the Cream: In a large mixing bowl, use an electric mixer to beat the cream until soft peaks form. This will take about 3-4 minutes. The cream should be cold for the best results.
2. Add Sweeteners: Add the vanilla sugar and regular sugar to the whipped cream. Continue beating until stiff peaks form, which means the cream holds its shape when you lift the beaters.
3. Incorporate the Cream Cheese: In a separate bowl, beat the cream cheese until smooth. Gently fold the whipped cream into the cream cheese mixture. Folding rather than stirring helps retain the lightness of the whipped cream while fully incorporating the cream cheese.

Step 4: Assembling the Cake

1. Layer the Cake: Place one of the baked puff pastry circles on a serving plate. Spread half of the cream mixture evenly over the top. The cream should be thick enough to hold its shape but smooth enough to spread easily.
2. Add the Apricot Jam: Spread the cooled apricot jam over the cream layer. The jam should be evenly distributed to ensure every bite has that delightful apricot flavor.
3. Top with Second Layer: Place the second puff pastry circle on top. Spread the remaining cream over the top of the pastry. For a more decorative finish, you can pipe the cream using a pastry bag.
4. Garnish: Optionally, you can sprinkle powdered sugar over the top or garnish with fresh apricots, mint leaves, or toasted almonds for added texture and flavor.

Tips for Success:

• Puff Pastry: Ensure your puff pastry is well-chilled before cutting and baking. This helps achieve a better rise and flakiness.
• Apricot Jam: You can make the apricot jam ahead of time and store it in the refrigerator. If fresh apricots are not available, you can use canned apricots, but reduce the sugar slightly.
• Cream: Keep the cream and cream cheese cold before whipping to ensure the mixture becomes light and fluffy.
• Assembling: Assemble the cake just before serving to keep the puff pastry crisp. If you need to prepare it in advance, keep the components separate and assemble them when ready to serve.

Storage Tips:

• Leftovers: Store any leftover cake in an airtight container in the refrigerator. It’s best consumed within 2 days to maintain the crispiness of the puff pastry.
• Freezing: While the puff pastry can be frozen, it’s recommended to freeze it separately from the cream and apricot jam. Assemble the cake fresh after thawing.

Nutritional Benefits:

• Apricots: Rich in vitamins A and C, apricots contribute to healthy skin and vision.
• Cream Cheese: A source of calcium and protein, though it should be consumed in moderation due to its high-fat content.
• Puff Pastry: High in carbohydrates, providing a quick energy source, though also high in fat.

Conclusion:

This Juicy and Quick Apricot Cake is not just a dessert; it’s an experience. The harmony of flaky pastry, rich cream, and the sweet-tart flavor of apricots makes it a delightful treat that you’ll want to make again and again. Whether you’re serving it at a family gathering or enjoying it with a cup of tea, this cake is sure to impress. So, why not give it a try and see how quickly it disappears from the table?