A juicy apricot cake is a nice thing, especially in the summer when the fruity taste is especially welcome. An apricot cake becomes even tastier when the fruit sinks into a cream glaze. The frosting makes the cake even juicier, but also finer. Try this apricot cake with cream frosting, you will love it!
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This recipe uses ready-made puff pastry. This makes cooking very fast, but the base is pre-baked. Puff pastry also goes very well with this apricot cake. And here is the recipe:
Recipe for apricot cake with icing
You need for the apricot cake with icing: 1 pack ready-made puff pastry from the freezer (round), 500 grams canned apricot halves (drained), 2 eggs, 80 grams sugar, 200 grams cream, a dollop of orange liqueur (not necessary), a springform pan (28 cm diameter), baking paper, legumes for blind baking (eg peas)
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Here’s how it works: First, heat the oven to 220 degrees. Dress the baking tin with the puff pastry, which extends over the edge. Cut off the overhanging edges. Dot the bottom of the dough several times with a fork.
Cover the puff pastry base with parchment paper, fill with the legumes and bake blind for about 25 minutes at 220 degrees. (Tip: Instead of legumes like peas or lentils, you can also use rice for blind baking.)
After baking, remove the legumes, turn the oven down to 170 degrees. Cover the puff pastry base all around with the apricot halves from the outside in so that the fruits overlap. The arches of the apricots downwards.
For the icing, beat the eggs with the sugar to a smooth batter, mix in the cream and liqueur (if using). Pour the glaze evenly over the apricots. Bake the cake at 170 degrees for 35 to 40 minutes.
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The icing should be applied over the entire cake surface but not yet darkened. Let the cake evaporate and then remove the bottom from the mold. Allow to cool on a wire rack and serve as soon as possible. For fresh, the apricot cake tastes best with whipped cream.
Tip: The cream icing also goes very well with rhubarb cake. Instead of the apricots, take 500 grams of rhubarb, peel and cut into about 2 cm long pieces. For the rhubarb cake, however, a shortcrust pastry base is better.