Apricot Cold Cake

17/11/2023

I will be happy to guide you in the preparation of an Apricot Cold Cake. This fresh dessert is perfect for the warm season or as a light and delicious meal ender. Here is what you need to prepare it.

Ingredients

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

Preparation

Start by finely chopping 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 distribute the biscuit mixture evenly, pressing it down well to create the base of the cake. Place the pan in the refrigerator to cool for at least 30 minutes.
While the base is solidifying, clean the apricots by removing the pit and cutting them into small pieces. Place the apricots in a small pot with the lemon juice and half of the icing 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 them and dissolve in the warm apricot compote, stirring well to avoid lumps.
In a bowl, whip the fresh cream with the remaining icing sugar until it forms stiff peaks.
Gently fold the apricot compote into the whipped cream, trying not to deflate it.
Pour this mixture over the now cooled biscuit base and level it with a spatula.
Let the cake rest in the refrigerator for at least 4 hours, or until it has completely solidified.
When ready to serve, you can decorate the cake with thin slices of fresh apricots and a dusting of icing sugar or mint leaves for an extra touch of freshness.

Curiosity

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.