Apricot Layer Cake

The layered cake with apricot cream is a seasonal delicacy that transforms fresh apricots into something truly special. This dessert not only delights the taste buds but also brings a touch of nostalgia, reminding us of warm summer days and family moments. In this recipe, I will guide you step by step to achieve a perfect result.

Total preparation time: 1 hour and 30 minutes
Baking time: 45 minutes
Number of servings: 12

Ingredients

For the base:
- 150 g butter
- 1 large egg or 2 smaller ones
- 150 g powdered sugar
- 200 g yogurt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- A pinch of salt
- Zest of 1/2 lemon
- Vanilla (optional, for extra flavor)
- 500 g white flour

For the cream:
- 1 kg pitted apricots
- 250 g sugar
- 1 packet vanilla pudding powder (or fruit-flavored pudding)
- 50-70 g semolina

For decoration:
- Vanilla sugar for dusting

Preparing the apricot cream

1. Washing and preparing the apricots: Start by thoroughly washing the apricots. Let them drain, then remove the pits. This step is essential for achieving a smooth cream.

2. Making the apricot puree: Use a blender to turn the apricots into a uniform puree. This will be the base of the cream.

3. Cooking the cream: In a non-stick pot, add the apricot puree, sugar, pudding, and semolina. Place the pot over medium heat and stir constantly. It is important not to let the cream stick to the bottom of the pot, so keep stirring. The cream will begin to thicken, and when it reaches the desired consistency, remove it from the heat and let it cool. Once cooled, transfer it to the refrigerator to set.

Tip: If you notice that the cream is not thick enough, add a few extra tablespoons of semolina. This will help achieve a firmer texture.

Preparing the dough

4. Mixing the ingredients: In a bowl, add the softened butter and powdered sugar. Mix well until you achieve a creamy consistency. Add the egg(s), salt, lemon zest, and if desired, vanilla.

5. Incorporating the yogurt: In another container, dissolve the baking powder and baking soda in the yogurt. Add this mixture to the butter and egg mixture, mixing well.

6. Adding the flour: Finally, gradually incorporate the flour, mixing until you obtain an elastic dough, but not too soft. If the dough is too wet, add a little flour, and if it is too hard, add a bit of warm yogurt.

Personal note: It is essential to achieve an elastic dough that will support the cream but not be too dense, as this will affect the final texture of the cake.

7. Resting the dough: Cover the dough and let it rest in a cool place for about 20 minutes. This step helps the dough become easier to roll out.

Baking the cake

8. Preparing the baking tray: Line a medium-sized tray (approximately 36x28 cm) with baking paper. This will prevent the cake from sticking.

9. Dividing the dough: Divide the dough into two equal parts. Using two sheets of plastic or baking paper, roll out each piece of dough into a thin sheet. Ensure that the sheets are even for uniform baking.

10. Baking the first sheet: Place the first sheet in the tray, poke it in several places with a fork, and bake in a preheated oven at 180°C for about 15 minutes, until the edges turn golden.

11. Adding the cream: Once the first sheet is baked, remove the tray and pour the apricot cream over it, spreading it evenly.

12. Baking the second sheet: Place the second sheet of dough on top of the cream and poke it again with a fork. Bake everything in the preheated oven at 180°C for about 30 minutes, until the cake turns golden.

Finalizing and serving

13. Cooling: Allow the cake to cool completely before cutting. This is a crucial step; otherwise, the cream will spill out.

14. Serving: Once cooled, cut the cake into desired shapes and dust with vanilla sugar. It’s a good idea to refrigerate it for an hour before serving, so the flavors intensify and the cream sets.

Serving suggestions and pairings

The layered cake with apricot cream pairs wonderfully with a scoop of vanilla ice cream or a cup of fruit tea. You can also add a white chocolate glaze for an extra touch of elegance. If you want to experiment, try substituting apricots with other seasonal fruits, such as peaches or plums, to create delicious variations.

Nutritional benefits

This cake is not only tasty but also satisfying, thanks to its fruit content. Apricots are rich in vitamins A and C, as well as antioxidants. Of course, when consumed in moderation, the cake can be part of a balanced diet, providing a touch of sweetness and joy.

Frequently asked questions

1. Can I use jam instead of fresh apricots?
Yes, but the taste will be different. Fresh apricots offer a more vibrant flavor and a more pleasant texture.

2. How can I store the cake?
Keep the cake in an airtight container in the refrigerator. It stays fresh for several days.

3. Can I substitute yogurt with another ingredient?
Yes, you can use sour cream or kefir, but yogurt provides a lighter and airier texture.

Now that you have all the details, it’s time to start cooking! Try this layered cake with apricot cream recipe and enjoy a delicious dessert, perfect for warm summer days. This cake will surely become a family and friends' favorite! Enjoy!

 Ingredients: Base: 150 g butter, 1 large egg or 2 smaller ones, 150 g powdered sugar, 200 g yogurt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 pinch of salt, zest from 1/2 lemon, vanilla, 500 g all-purpose flour. Cream: 1 kg pitted apricots, 250 g sugar, 1 packet vanilla pudding powder (fruit-flavored pudding can also be used), 50-70 g semolina. Decoration: vanilla sugar for dusting the cake.