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Cream Cakes, Whipped Cream Cakes, Sweet Pastries

Apricot Cream Cheese Cake

by Lisa

Trained pastry chef

Apricot cream cheese cake with whipped cream rosettes, fruit slices, walnuts and Giotto hazelnut balls

4.5 (2)out of 5, 2 ratings

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Prep
15 min
Bake
35 min
Total
50 min
Makes
12 slices

Today I have a fantastic recipe for you: an apricot cream cheese cake that is not only super easy and quick to make but also tastes incredibly good. This cake is made from a simple, moist and soft sponge filled with a creamy cream cheese filling. Thanks to the whipped cream, the cream cheese filling is airy, creamy and light, simply perfect for summer!

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You'll see how easy this recipe is, even for those of you who would otherwise rather look for a quick cake or a simple cake recipe. This apricot cream cheese cake is sure to become one of your favorite recipes in no time.

For the frosting I used a cream cheese frosting that reminds you of the popular cream cheese frosting on cupcakes, but with lemon juice added it gets an extra fresh, summery note. If you've ever tried buttercream or a buttercream cream cheese frosting and found it too heavy, you'll love this version, because it's light and not too sweet. And if you're looking for an alternative to cupcake frosting without cream cheese, this recipe is a wonderful choice, too.

The decoration is walnuts and Giotto, which round off the flavor and the look beautifully. This recipe is a true classic from a pastry shop I used to work in, and it is definitely tried and tested.

Whether you're a passionate home baker, have a sweet tooth or simply love good food, this recipe will win you over.

Don't miss out on this easy recipe. Have fun baking, and enjoy your homemade apricot cream cheese cake!

Yours, Lisa, the Kuchenfee

Ingredients

Makes 12 slices

Sponge

  • 3large eggsat room temperature
  • ½ cup plus 1 tbsp110 ggranulated sugar
  • 2 tspvanilla sugar1 packet = 2 tsp (8 g). Sugar flavored with real vanilla, sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets from the baking aisle, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
  • 1 pinchsalt
  • ½ cup plus 1 tbsp70 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • 6 tbsp50 gcornstarchA fine starch, usually made from corn, used to thicken creams and lighten cakes. In the US use cornstarch; in the UK, cornflour.
  • ¼ cup plus 1 tbsp30 gground almondsFinely ground blanched almonds. In the US use blanched almond flour (almond meal with skins gives a darker, coarser crumb); in the UK, ground almonds.
  • 1 pinchbaking powdera knife tip. German baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use regular baking powder (1 tbsp plus ¾ tsp per 15 g packet).

Cream cheese filling

  • ¼ cup50 ggranulated sugar
  • 1 ½ tbsp15 gagar-based gelling powderWeigh it if you can. A plant-based gelling powder made with agar; it has to be boiled briefly to set. In the US and the UK use agar agar powder, using the amount on its package because strengths vary.
  • ¾ cup plus 1 tbsp200 gyogurt
  • 1 cup plus 2 tbsp250 gcream cheeseA soft, full-fat fresh cheese. In the US use full-fat cream cheese; in the UK, full-fat soft cheese.
  • 1 ⅔ cups400 gheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • 1canned peacheslarge can

To finish

  • ¾ cup plus 1 tbsp200 mlheavy cream
  • 1 packetwhipped cream stabilizerA packet of modified starch and sugar that keeps whipped cream firm; one packet is used for about 1 cup (250 ml) of cream. In the US use whipped cream stabilizer powder (sold online and in some baking aisles), or about 1 tbsp nonfat dry milk powder per cup of cream; in the UK, cream stabiliser powder (sold online), or a spoonful of mascarpone whipped in with the cream.
  • 2 tspvanilla sugar1 packet = 2 tsp (8 g). This one is sugar flavored with vanillin (artificial vanilla); the same substitutes work as for the vanilla sugar in the sponge.
  • walnuts
  • 14Giotto hazelnut ballsSmall round Ferrero wafer balls with a creamy hazelnut filling, without a chocolate coating. In the US there is no exact substitute: order them online, or use Ferrero Rocher (which are larger and chocolate coated); in the UK, Giotto are sold online and in some shops, otherwise use Ferrero Rocher (larger and chocolate coated).
  • peach slices

Method

Sponge

  1. Line the bottom of a springform pan with parchment paper. Preheat the oven to 350°F (170°C) convection (fan).

  2. Beat the eggs with the sugar, salt and vanilla sugar on full speed for about 10 minutes.

  3. Mix the flour, cornstarch, baking powder and ground almonds thoroughly, sift them over the egg mixture, fold them in with love and pour the batter into the pan.

  4. Bake for about 25 minutes, then turn the pan upside down onto a wire rack and let the sponge cool in the pan.

  5. Once the sponge has cooled to room temperature, release it from the pan and cut it in half horizontally through the middle.

Filling

  1. Dice the peaches.

  2. Stir together the yogurt, cream cheese and sugar.

  3. Bring the agar-based gelling powder to a boil in 7 tbsp (100 ml) water or juice from the apricots, stirring, for about two minutes, then let it cool for a few minutes.

  4. Add the agar mixture to the cream cheese mixture and stir well.

  5. Whip the cream until stiff and fold it in as soon as the cream cheese mixture is only lukewarm, then stir in the peaches.

Assembly

  1. Spread a little jam (in the US use jam or preserves, in the UK jam; seedless if you want a smooth spread) on the bottom layer, set a cake ring around it and fill in most of the cream.

  2. Spread a little jam on the second layer as well, then flip it onto the peach cream, press it down lightly and spread the rest of the cream on top.

  3. Now chill the cake for at least three hours!

  4. Whip the cream with the whipped cream stabilizer and vanilla sugar until stiff and transfer it to a piping bag.

  5. After chilling, remove the ring, mark the cake into 12 to 14 slices and pipe whipped cream rosettes on top. Use the rest of the cream to cover the sides as well.

  6. Decorate with the apricot slices, Giotto and walnuts :)