Apricot cream cake with fruits.

Apricot and fruit cream cake - a refreshing and elegant delight

Total preparation time: 2 hours
Preparation time: 30 minutes
Cooling time: 30 minutes
Number of servings: 12

Welcome to our kitchen, where we will create together an apricot and fruit cream cake, a perfect recipe for any special occasion or simply to bring a touch of joy to our days. This cake is not just a delicious dessert, but also an explosion of flavors, combining the sweetness of apricots with the refined aroma of lemon cream. Let’s start our culinary journey!

Necessary ingredients:

For the cream:
- 2 packets of lemon cream (Dr. Oetker)
- 500 ml milk
- 300 ml liquid cream Hulala
- 6 tablespoons powdered sugar (adjust to taste)
- 3 peeled and pitted apricots

For the syrup:
- 2 teaspoons of instant coffee
- 100 ml water
- 50 ml Amaretto liqueur
- 1 packet Bourbon-Vanilla flavoring

For the cocoa sponge:
- 3 cocoa sponges (you can buy ready-made sponges or make them at home)

Preparing the cream:

1. Mixing the ingredients: In a tall bowl, add the 2 packets of lemon cream and the 6 tablespoons of powdered sugar. If you prefer a less sweet cream, feel free to adjust the amount of sugar to your liking.

2. Adding the milk: Pour the 500 ml of cold milk, straight from the fridge, over the cream and sugar mixture.

3. Mixing: Using a mixer, start on a low speed to avoid splashing. After about a minute, increase the speed and continue beating on high for 3 minutes until you get a thick cream.

4. Preparing the apricot puree: In a blender, add the 3 peeled apricots and blend until you obtain a fine puree.

5. Combining the ingredients: Incorporate the apricot puree into the lemon cream, mixing again on high speed for 3 minutes. Then, add the 300 ml of liquid cream Hulala and continue mixing for another 3 minutes. The cream will become fluffy and airy.

6. Cooling: Once the cream is well homogenized, cover it and let it chill in the fridge for at least 30 minutes to firm up.

Preparing the syrup:

7. Mixing the ingredients: In a small bowl, mix the 2 teaspoons of instant coffee with 100 ml of hot water until completely dissolved.

8. Adding the liqueur: Add the Amaretto liqueur and the packet of Bourbon-Vanilla flavoring, mixing well. This aromatic syrup will add a special taste to the cake layers.

Assembling the cake:

9. Soaking the sponges: Place the first cocoa sponge on a platter. Using a pastry brush, generously soak it with the prepared syrup.

10. Adding the cream: Put a generous portion of apricot and lemon cream on the first sponge and spread it evenly.

11. Repeating the process: Place the second sponge, soak it, and add cream again. Repeat the process with the third sponge, ensuring that the cake is well filled and that each layer is delicious.

12. Finishing the cake: Use the remaining cream to cover the outside of the cake, making sure it is smooth and beautifully finished.

Decorating the cake:

13. Adding the fruits: Now comes the most fun part! Decorating the cake. Use fresh fruits, such as sliced apricots or a large nectarine, to decorate the top of the cake. You can also add other seasonal fruits, such as raspberries or blueberries, for a vibrant look.

Serving the cake:

14. Final cooling: Leave the cake in the fridge for another hour to firm up completely. This will help stabilize the layers and make slicing easier.

15. Slicing and serving: When you are ready to serve, cut with a wet knife to obtain beautiful slices. This cake pairs perfectly with a cup of tea or coffee, but can also be a splendid dessert on its own.

Practical tips:

- Variations of the cream: If you want to change the flavors, you can replace the apricots with mango puree or berries for a different note.
- Storing the cake: The cake keeps well in the fridge for a few days, but it is best consumed within the first 2-3 days to enjoy the freshness of the fruits and cream.
- Sweetening the cream: If you want a sweeter cream, feel free to add more powdered sugar, but be careful not to overdo it, as the lemon flavor should remain balanced.

Nutritional information (per serving, estimated):
- Calories: 320
- Fat: 18g
- Carbohydrates: 35g
- Protein: 3g

This apricot and fruit cream cake is an excellent choice not only for its delicious taste but also for the combination of flavors that delights any palate. Whether it's for an anniversary, a picnic, or simply a family weekend evening, this cake will bring smiles and unforgettable moments.

Enjoy your meal!

 Ingredients: 1 cocoa base (Carrefour). 2 packets of lemon cake cream (Dr Oetker). 500 ml of milk. 300 ml of liquid whipped cream Hulala. 6 tablespoons of powdered sugar. 2 teaspoons of instant coffee. 50 g Amaretto liqueur. 1 packet of Bourbon-Vanilla flavor.