Apricot Cream Cake

Introduction

What’s missing? A delightful touch of apricot sweetness! 🍑✨ Today, I’m thrilled to share a recipe for a scrumptious Apricot Cream Cake that’s sure to be the star of your dessert table. This cake is a heavenly blend of buttery puff pastry, luscious apricot jam, and decadent cream—all coming together in perfect harmony. Let’s dive right in!

Detailed Ingredients with measures

2 rolls of puff pastry (275g each)

Sugar for sprinkling

500g apricots, halved and pitted

60ml water (for the jam)

100g sugar (for the jam)

25g cornstarch

50ml water (for the cornstarch)

400g heavy cream

16g vanilla sugar

50g sugar (for the cream filling)

300g cream cheese, softened

Prep Time

30 minutes

Cook Time, Total Time, Yield in french

15 minutes

Overnight cooling

Pour 8 personnes

1. First things first—preheat that lovely oven of yours to 200°C (392°F). Your kitchen is about to smell amazing! 🍰

2. Line a baking sheet with parchment paper and place a 22cm cake ring on it. This will hold all the deliciousness together.

3. Roll out one of the puff pastries and fit it snugly into the cake ring, trimming off any extra dough hanging around the edges. Make it neat, and don’t worry—it’ll taste great no matter what! 😉

4. Brush the pastry with a little water and give it a sprinkle of sugar on top for added sweetness.

5. Bake that pastry for about 15 minutes or until it’s golden brown and beautiful. Repeat these steps with the second roll of puff pastry to create a second layer. You can do it!

6. Once both layers have baked, let them cool completely on a wire rack. Patience, my friend! Your reward is coming. 🕒

7. While the pastries cool, let’s whip up that delightful apricot jam. In a saucepan, combine your halved apricots, 60ml of water, and 100g of sugar. Bring it all to a cozy simmer and cook for about 5 minutes.

8. In a separate small bowl, mix 25g of cornstarch with 50ml of water, then gently add it to the apricot mixture. Stir it well and cook for another 5 minutes until it thickens. Voila! Your jam is ready. Let it cool down a bit.

9. Now, for the creamy goodness! In a large bowl, whip 400g of heavy cream with the vanilla sugar and 50g of sugar until soft peaks form. It’s going to be so fluffy!

10. In another bowl, soften your 300g of cream cheese, then gently fold the whipped cream into the cream cheese until it’s smooth and dreamy.

11. Time to assemble your cake! Place one layer of puff pastry on a serving plate and evenly spread the cooled apricot jam over it. Then, spoon the cream filling on top, smoothing it out like a pro! 🥄

12. Top it all off with the second puff pastry layer. Doesn’t it look stunning already?

13. Cover the cake with plastic wrap and pop it in the fridge overnight to set. Trust me, this is where the magic really happens!

14. Before serving, sprinkle a little powdered sugar on top if you’d like. It adds a touch of elegance! 🍭

15. Slice up that beautiful cake, and enjoy every last bite!

I hope you enjoy making this delicious Apricot Cream Cake as much as I do. It’s perfect for sharing with friends and family (or keeping to yourself, no judgment here!). Happy baking! ❤️

Detailed Directions and Instructions

1. Preheat the oven

Preheat your oven to 200°C (392°F).

2. Prepare the baking sheet

Line a baking sheet with parchment paper and place a 22cm cake ring on it.

3. Roll out the puff pastry

Roll out one of the puff pastries and fit it snugly into the cake ring, trimming off any extra dough.

4. Brush and sprinkle

Brush the pastry with a little water and sprinkle sugar on top.

5. Bake the first layer

Bake the pastry for about 15 minutes or until golden brown. Repeat with the second roll of puff pastry.

6. Cool the layers

Once both layers are baked, let them cool completely on a wire rack.

7. Prepare the apricot jam

In a saucepan, combine halved apricots, 60ml of water, and 100g of sugar. Simmer for about 5 minutes.

8. Thicken the jam

In a small bowl, mix 25g of cornstarch with 50ml of water, then add it to the apricot mixture. Stir and cook for another 5 minutes until thickened.

9. Whip the cream

In a large bowl, whip 400g of heavy cream with vanilla sugar and 50g of sugar until soft peaks form.

10. Combine cream cheese and whipped cream

Soften 300g of cream cheese in another bowl, then fold the whipped cream into it until smooth.

11. Assemble the cake

Place one layer of puff pastry on a serving plate, spread cooled apricot jam over it, and spoon the cream filling on top.

12. Add the second layer

Top with the second puff pastry layer.

13. Refrigerate

Cover the cake with plastic wrap and refrigerate overnight to set.

14. Garnish before serving

Sprinkle a little powdered sugar on top before serving.

15. Slice and enjoy

Slice the cake and enjoy every bite!

Notes

1. Baking time may vary

Keep an eye on the puff pastry while baking; each oven is different.

2. Jam consistency

Ensure the apricot jam is thickened to your preference before cooling.

3. Letting the cake set

The overnight refrigeration helps the layers meld together for the best flavor.

4. Cream cheese temperature

Make sure your cream cheese is at room temperature for easier mixing.

5. Serving suggestions

Serve with fresh apricot slices or whipped cream for an extra touch!

Cook techniques

Preheating the Oven

Preheating your oven ensures that your cake bakes evenly and achieves the perfect texture. Set it to 200°C (392°F) before starting to prepare your ingredients.

Using Puff Pastry

Puff pastry should be rolled out carefully to fit the cake ring. Make sure to trim any excess dough to maintain a clean edge while baking.

Creating the Apricot Jam

Simmering apricots with sugar and water allows the flavors to meld beautifully. Adding cornstarch mixed with water helps thicken the jam to the desired consistency.

Whipping Cream

Whipping heavy cream with sugar and vanilla sugar creates a light and fluffy filling. Aim for soft peaks for the best texture.

Folding Techniques

Gently folding whipped cream into softened cream cheese maintains the airy texture of the whipped cream, ensuring a smooth and dreamy filling.

The Assembling Process

Layering the cake with puff pastry, apricot jam, and cream filling should be done carefully to ensure that each layer is evenly distributed for a gorgeous presentation.

Setting the Cake

Allowing the assembled cake to set in the fridge overnight enhances the flavors and helps the layers meld together into a cohesive dessert.

FAQ

Can I use fresh apricots instead of canned?

Yes, fresh apricots work beautifully in this recipe. Just make sure they are ripe and flavorful for the best results.

How can I store the Apricot Cream Cake?

Keep the cake covered in the refrigerator for up to 3-4 days. It’s best enjoyed chilled.

Can I add other fruits to the cake?

Absolutely! Other fruits like peaches or berries can be mixed in for added flavor and texture.

What can I substitute for cream cheese?

Mascarpone or Greek yogurt can be used as alternatives for cream cheese if you’re looking for a different flavor or texture.

How do I know when the puff pastry is done baking?

The puff pastry is ready when it is golden brown and has risen beautifully. Keep an eye on it to avoid over-baking.

Can I make this cake in advance?

Yes! The cake can be assembled a day in advance and stored in the fridge until ready to serve.

Conclusion

This Apricot Cream Cake is a beautiful and delicious dessert that combines buttery puff pastry, sweet apricot jam, and rich cream. Perfect for any occasion, it is sure to impress your guests and delight your taste buds. Whether served at a party or enjoyed as a special treat at home, this cake is a fantastic way to celebrate the sweet flavors of apricots. Enjoy the blissful experience of baking and sharing this delightful creation!

Peach Cream Tart

Swap apricots for fresh peaches to create a Peach Cream Tart that captures the essence of summer with similar layers of pastry and creamy filling.

Mixed Berry Pavlova

For a lighter option, try a Mixed Berry Pavlova—a meringue base topped with whipped cream and a variety of fresh berries for a vibrant twist.

Chocolate Ganache Tart

Indulge your chocolate cravings with a Chocolate Ganache Tart, featuring a rich chocolate filling on a buttery crust, topped with fresh berries or nuts.

Vanilla Custard Puff Pastry

Replace the apricot jam with silky vanilla custard, layered between the puff pastry and cream for a classic dessert that never goes out of style.

Lemon Cream Cake

For a zesty variation, whip up a Lemon Cream Cake, using lemon curd and cream cheese filling for a refreshing balance of sweetness and tartness.

Nutella Cream Puff

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