Cake with biscuits, mascarpone, and apricots

The biscuit, mascarpone, and apricot cake is a quick and delicious recipe that will bring a smile to anyone who tastes it. With a perfect combination of the crunchy texture of the biscuits, the creaminess of the mascarpone, and the sweetness of the apricot, this cake will surely become your family's favorite. Whether you're making it for a special occasion or just to indulge yourself, the steps I will detail below will guarantee you a perfect result.

Preparation time: 30 minutes
Cooling time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 12

Ingredients

For the base:
- 350 g biscuits (preferably plain or cocoa biscuits)
- 100 g milk chocolate
- 50 ml milk
- 50 g margarine
- 50 g butter

For the cream:
- 300 g mascarpone
- 2 egg yolks
- 125 g powdered sugar
- 200 ml whipped cream
- 50 g butter
- 8-10 apricots (depending on size)

For the jelly:
- 4 apricots
- one packet of colorless jelly
- 2 tablespoons sugar
- 250 ml water

A bit of history

The biscuit, mascarpone, and apricot cake is inspired by the tradition of no-bake desserts, which have gained popularity due to their simplicity and quick preparation. This recipe has evolved over time, being adapted to suit available tastes and ingredients. Biscuits, a staple ingredient in many sweets, are often used to create a delicious base layer, while mascarpone provides a creamy note that perfectly balances the sweetness of the fruit.

Preparation method

Step 1: Preparing the base

1. Start by crushing the biscuits as finely as possible. You can use a food processor or, if you don't have one, place them in a bag and crush them with a rolling pin.
2. Melt the milk chocolate together with the milk in a bain-marie or in the microwave (make sure it doesn't burn).
3. In a large bowl, combine the crushed biscuits with the melted chocolate.
4. Finally, add the melted butter and margarine (you can melt them in the microwave) and mix well until you obtain a homogeneous mixture.
5. Prepare a 20x30 cm baking dish by lining it with plastic wrap to easily remove the cake later.
6. Pour the biscuit mixture into the dish, level it well with your palm, and refrigerate for about 30 minutes.

Step 2: Preparing the cream

1. In a bowl, add the softened butter, egg yolks, and powdered sugar. Use a mixer to beat the mixture until it becomes creamy and fluffy.
2. Add the mascarpone and mix well until homogeneous.
3. In another bowl, whip the cream until it becomes firm, then gently fold it into the mascarpone cream. It is important to use a spatula and mix with gentle motions to maintain the air in the cream.
4. Cut the apricots into small cubes and fold them into the obtained cream.

Step 3: Assembling the cake

1. Remove the dish from the refrigerator, take the biscuit base, and pour the mascarpone cream over it. Level it well with a spatula to obtain a uniform surface.
2. Refrigerate the cake again while you prepare the jelly.

Step 4: Preparing the jelly

1. Blend the 4 apricots until you obtain a fine puree.
2. In a saucepan, add the jelly packet, sugar, and water. Mix well and place over medium heat.
3. Stir constantly until it reaches the boiling point, then let it simmer for about 2 minutes.
4. Turn off the heat and let the jelly cool for a minute, then add the apricot puree and mix well.

Step 5: Finalizing the cake

1. Pour the apricot jelly over the mascarpone cream, ensuring to cover the entire surface evenly.
2. Let the cake chill for at least an hour before cutting and serving.

Serving suggestions

The biscuit, mascarpone, and apricot cake can be served plain or with a dollop of whipped cream on top. You can decorate it with fresh apricot slices or mint leaves for an elegant look. A drink that pairs perfectly with this dessert is a fruit tea or a fresh lemonade, which will balance the sweetness of the cake.

Useful tips

- Make sure the biscuits are well crushed to achieve a compact and tasty base.
- Before adding the cream, it is essential to let the base cool completely to avoid melting the cream.
- You can experiment with other fruits, such as peaches or mangoes, to create a different version of the cake.
- If you want a crunchier texture, you can add ground nuts or almonds to the base.

Frequently asked questions

1. Why didn't the jelly spread evenly?
Make sure the jelly is not allowed to cool too much before pouring it over the cream. This can cause the jelly to become too viscous.

2. Can I use other types of biscuits?
Of course! Digestive biscuits or cocoa biscuits are excellent alternatives that add a different flavor to the cake.

3. How long does the cake last in the fridge?
The cake can be kept in the fridge for 3-4 days, but I recommend consuming it within 2 days to enjoy the freshness of the ingredients.

4. Is it possible to make this cake dairy-free?
Yes, you can use vegan biscuits and a plant-based mascarpone substitute to create a dairy-free version.

With these details and tips, I'm sure you'll manage to prepare a particularly delicious biscuit, mascarpone, and apricot cake. Step into the kitchen with a smile and enjoy every step of the process!

 Ingredients: biscuit base: 350 g biscuits 100 g milk chocolate 50 ml milk 50 g margarine 50 g butter cream: 300 g mascarpone 2 egg yolks 125 g powdered sugar 200 ml whipped cream 50 g butter reo 8-10 apricots jelly: 4 apricots one packet of colorless jelly 2 tbsp sugar 250 g water jelly:

 Tags:  cake mascarpone apricots