Name: Apricot Cream Cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10 servings
Ingredients: Eggs: 2 pcs; Salt: a pinch; Sugar: 40 g (for sponge cake) + 180 g (for cream); Flour: 50 g; Canned Apricots: 850 g; Cream (33%): 350 ml; Cream Cheese (or Cottage Cheese): 350 g; Vanilla Sugar: 1 tsp; Apricot Syrup: 180 ml; Gelatin: 30 g

Directions

1. Step

In a mixing bowl, combine 2 eggs and a pinch of salt. Whisk thoroughly. Add 40 g of sugar and continue whisking for 6–7 minutes until fluffy. Gradually fold in 50 g of flour and mix until smooth.

2. Step

Preheat the oven to 180°C (356°F). Pour the batter into a 20 cm cake pan. Bake for 15–18 minutes, or until golden and a toothpick comes out clean. Let the cake cool, then divide it into portions or layers as desired.

3. Step

In a small bowl, combine 30 g of gelatin with 180 ml of apricot syrup. Let it sit for 15–20 minutes to bloom. Meanwhile, in a separate bowl, mix 350 g of cream cheese (or cottage cheese) until smooth.

4. Step

In another bowl, whip 350 ml of cream with 180 g of sugar and 1 tsp of vanilla sugar until soft peaks form. Add the cream cheese mixture to the whipped cream and blend thoroughly. Heat the gelatin mixture slightly until dissolved, then gently fold it into the cream filling.