No-Bake Creamy Apricot Cake
User Reviews
5
No-Bake Creamy Apricot Cake
Description
This no-bake cake highlights fresh apricots arranged beneath a creamy layer of whipped cream folded with sweetened cream cheese and vanilla. The top layer features a gently simmered apricot mixture, sweetened with sugar and seasoned with cinnamon, cooled and folded into stiffly whipped cream. The interplay of tart apricot and the mild, smooth filling provides a delicate balance of flavors and textures without any baking.
Chilling the cake for at least 8 hours allows layers to set firmly. A short freezing period before serving helps the cake slice cleanly and maintains its structure. The recipe is designed for a 7-8 inch springform pan and can be prepared ahead of time for convenience.
The notes advise making the apricot topping first to speed overall preparation. The cake stores well in the refrigerator for up to 3-4 days tightly wrapped or in an airtight container, and can be frozen for up to six months. After freezing, letting the cake sit for about 15 minutes ensures easier slicing and optimal texture.
Ingredients
BOTTOM LAYER
- 1 tablespoon granulated sugar
- 2-3 apricot peeled and sliced (about 1/4 inch
MIDDLE LAYER
- 1 cup whipping cream 240 grams, whole
- 6 ounces cream cheese (170 grams)
- ½ cup powdered sugar 60 grams, aka icing sugar
- ½ teaspoon vanilla
TOP LAYER
- 2 apricot peeled and chopped
- ¼ cup sugar (50 grams)
- ¼ teaspoon cinnamon
- 1 cup whipping cream 240 grams, whole
Instructions
BOTTOM LAYER
- Sprinkle the sugar on the bottom of a 7-8 inch (18-20 cm) springform cake pan. Then place the sliced apricots on top. Refrigerate.
MIDDLE LAYER
- Whip cream until stiff, in a medium bowl beat cream cheese, icing sugar and vanilla until smooth, fold into whipped cream. Spread evenly over the bottom layer, refrigerate.
TOP LAYER
- In a small pot add chopped apricots, sugar and cinnamon bring to a boil and then simmer on low for approximately 10 minutes or until thickened. Let cool completely (refrigerate to cool it down faster).
- Whip the cream until stiff. When the apricot mixture is cool, fold it into the whipped cream. Pour on top of the middle layer. Refrigerate for at least 8 hours or overnight. Place in the freezer for 1-2 hours before serving. Let sit 10 minutes before slicing. Enjoy!
Notes
- Prepare the apricot topping before the creamy middle layer to save time during assembly.
- Store the finished cake tightly wrapped in the refrigerator for 3-4 days or freeze it for up to six months.
- After freezing, allow the cake to sit at room temperature for about 15 minutes before slicing to ensure clean cuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 105mg | 35% |
| Sodium | 91mg | 4% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 1495IU | 30% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 60mg | 6% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
