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This delightful cake combines the rich, buttery flavor of puff pastry with a sweet and tangy apricot filling and a creamy, luscious cream cheese layer. Perfect for any occasion, this cake is sure to impress with its taste and presentation.
Ingredients
For the Pastry:
2 rolls of puff pastry, each 275 grams (9.7 oz)
For the Fruit Filling:
500 grams (1.1 lbs) apricots
60 milliliters (1/4 cup) water
100 grams (1/2 cup) sugar
25 grams (1/4 cup) corn starch
50 milliliters (3.4 tablespoons) water
For the Cream:
400 grams (14 oz) pastry cream
16 grams (1 tablespoon + 1 teaspoon) vanilla sugar
50 grams (1/4 cup) sugar
300 grams (10.5 oz) cream cheese
Nutrition Information
Servings: 12 slices
Calories: 350 per slice
Preparation Time
Preparation time: 30 minutes
Cooking time: 30 minutes
Chilling time: 2-3 hours
Total time: 3 hours 30 minutes
Instructions
Preparing the Pastry
Thaw and Roll Dough: If using frozen puff pastry, let it thaw. Gently roll out the dough. Cut a circle using the form you will bake in. Cut the remaining dough into strips and pierce with a fork. Brush with water and place in a baking dish.
Bake Pastry Base: Preheat the oven to 200°C (390°F). Bake the pastry base for 15 minutes until golden brown.
Preparing the Fruit Filling
Prepare Apricots: Wash the apricots, remove the pits, and cut them into cubes. Place in a cooking pot with 60 ml (1/4 cup) of water and 100 grams (1/2 cup) of sugar. Cook over medium heat until the fruit is soft.
Thicken Filling: Dissolve 25 grams (1/4 cup) of corn starch in 50 ml (3.4 tablespoons) of water. Pour over the apricots and stir continuously until thickened. Remove from heat and set aside.
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