No-Bake Apricot Cake

17/11/2023

I will be happy to guide you in preparing a No-Bake Apricot Cake. This fresh dessert is perfect for the warm season or as a light and delicious end to a meal. Here’s what you need to prepare it.

Ingredients

250 g dry biscuits (Digestive type)
100 g melted butter
500 g ripe apricots
400 ml fresh whipping cream
100 g powdered sugar
8 g gelatin sheets (fish glue)
Juice of 1/2 lemon

Preparation

Start by finely crushing the dry biscuits in a food processor. Mix the crushed biscuits with the melted butter until you obtain a homogeneous mixture.
Line the bottom of a springform pan with parchment paper and evenly spread the biscuit mixture, pressing it well to create the cake base. Place the pan in the refrigerator to chill for at least 30 minutes.
While the base sets, clean the apricots by removing the pits and cut them into pieces. Place the apricots in a saucepan with the lemon juice and half of the powdered sugar. Cook over medium-low heat for 10-15 minutes, until the apricots have softened, creating a compote.
Soak the gelatin sheets in cold water for 10 minutes. Drain and dissolve them in the warm apricot compote, stirring well to avoid lumps.
In a bowl, whip the fresh cream with the remaining powdered sugar until stiff peaks form.
Gently fold the apricot compote into the whipped cream, being careful not to deflate it.
Pour this mixture over the cooled biscuit base and level it with a spatula.
Let the cake rest in the refrigerator for at least 4 hours, or until completely set.
When ready to serve, you can decorate the cake with thin slices of fresh apricots and a dusting of powdered sugar or mint leaves for an extra touch of freshness.

Trivia

Apricots are widely used in Italian pastry, often in the form of jam, but also in fresh preparations like this cake. Apricots are summer fruits that reach their full flavor in the warm months and are rich in vitamins and antioxidants.