Fresh and Light Desserts with Apricots
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Fresh and Light Desserts with Apricots

Plamena M.Plamena M.
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Summer is here and what better time to have a taste of some of the most beloved fruits - apricots? Putting them in different recipes for light and fresh desserts turns each into a real temptation.

Cake with Apricots and Mascarpone


For the layer: 4/5 cup flour, 3 1/3 tbsp powdered sugar, 3 tablespoons ground almonds, 1/2 tsp baking powder, a pinch of salt, 1/2 cup cold butter (diced), 1 egg, 2 tbsp apricot jam.

For the filling: 1 cup mascarpone, 3 1/3 tbsp powdered sugar, the rind of 1 orange, 1 tsp vanilla sugar, 2/3 cup strained yoghurt or sour cream, 2/3 cup whipped cream, 6 apricots, 4 tbsp apricot jam, 2 tbsp cognac.

Preparation: Sift the flour with the powdered sugar and baking powder. Mix them with the almonds and salt and grind into crumbs with the butter. Add the egg also and knead well. Put in the fridge for 40 min.

Roll out the dough onto baking paper and put it at the bottom of an 11″ (28 cm) diameter oven dish. Form an edge, pierce with a fork and put back in the fridge for 10 min. Bake the layer about 20 min. in a preheated 360°F (180°C) oven until the edges redden. Once ready, remove it from the fridge and leave it to cool completely, then smear with apricot jam.

Prepare the filling by beating the mascarpone with the powdered sugar, orange rind, vanilla sugar and strained yoghurt. Add in the whipped cream and stir well.

Apricot Cake

Pour the cream on the layer and spread it out. Mix the cognac with the jam and put it to boil. Put the apricots, cut into halves, into it. Stir so the sauce covers them and arrange onto the cream. Cool the ready cake for 2 hours in the fridge before serving.

Summer Cake with Apricots

Ingredients: 17.5 oz apricots, 4/5 cup sugar, 1/2 cup butter, 4 eggs, 4/5 cup milk, 1 4/5 cups flour, 1 packet baking powder, 2/3 tsp ammonium carbonate, 2 tbsp powdered sugar for sprinkling, 1 vanilla (or cinnamon).

Preparation: Beat the butter and sugar until you get a fluffy mixture. To it add the eggs, milk (in which you've dissolved the ammonium carbonate), and flour mixed with the baking powder, all while stirring nonstop.

Pour the resulting mixture into a suitable tray, smeared with some of the butter and sprinkled with flour. On top of it arrange the apricots (cut into halves or quarters) with the cut side facing up. Bake the cake in a moderate oven. Once ready, leave it to cool and sprinkle with powdered sugar that's been aromatized with vanilla or cinnamon.

Try out these other fantastic proposals:

- French cake with apricots

- Crumble with apricots and cinnamon

- Quick cake with dried apricots

- Quick cake with apricots

- Apricot cream.