Eggless Cake with Cream and Apricots
A cake without eggs made at the request of my husband, a fan of cream and apricots.😄 A simple dessert you can enjoy at any time of the day, from breakfast to dessert! A base made without eggs and then filled with a layer of apricot jam and a layer of cream. If you like apricots, you’ll love this cake. If you want to make the apricot jam yourself, here is my recipe!
Try also these sweet recipes with apricots:
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the eggless cake with cream and apricots:
9-inch mold
- 2 cups all-purpose flour
- 6 tbsps potato starch
- 1 cup sugar
- 1 jar plain yogurt
- 2/3 cup milk
- 1/3 cup vegetable oil
- vanilla
- lemon flavor
- lemon zest
- 1 packet baking powder
- 1 cup whipped cream
- 7 oz apricot jam
Steps
The preparation of the eggless cake with cream and apricots is very simple and quick, watch the video HERE.
In a bowl, combine the flour, sugar, starch, and baking powder. Add the milk, yogurt, lemon flavor, and vanilla.
Add the lemon zest and oil, and mix well. Pour the mixture into the mold and level it out.
Bake at 350°F for about 30 minutes. Once baked and cooled, split the base in half. Place the first half down and spread the jam on top.
Spread evenly and level. For a more precise result, use an adjustable mold. Add the whipped cream on top and level it.
Place the remaining half of the base on top, press gently, and refrigerate for a few hours.
Enjoy your meal!
