This cake is super easy to make, super tasty. My apricot tree has been very productive this year, so this cake will be all apricots, but feel free to use whatever fruit you prefer. Made only with yogurt and cream, without thickeners. Simple, genuine, and disappears quickly.
Let’s start baking..
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cuisine: Italian
- Seasonality: Spring, Summer
- 8.75 oz dark chocolate cookies (Or your preferred choice)
- 3.5 oz butter (Melted)
- 12.35 oz Greek yogurt
- 10.58 oz fresh liquid cream
- 3.5 oz powdered sugar
- 12.35 oz apricots (Weight with pit)
- 14.11 oz apricots (Weight with pit)
- 4 tbsp lemon juice
- 1.75 oz powdered sugar
Tools
I used a springform pan 8/9 inches in diameter
Steps
First, crush the cookies using a blender or a plastic bag where you can roll over with a rolling pin. Put the crushed cookies in a bowl.
Melt the butter in a double boiler and pour it into the cookie bowl. Quickly mix and pour the mixture into the baking pan lined with parchment paper at the bottom. Compact the dough with a glass or a spoon
Place in the fridge for 30 minutes or in the freezer for 15 minutes.
Meanwhile, let’s prepare the cream. Pour the yogurt into a bowl and add the sugar, mixing well. Whip the cream until stiff peaks form, and add it gradually to the yogurt and sugar mixture. Fold in from top to bottom.
Put the cream in the fridge while you prepare the apricots. Wash the apricots well, remove the pit, and cut them into pieces. Add them to the cream and mix.
Take the cake pan and pour the cream on top of the cookie base, level it well, and put it in the fridge.
Let’s make the topping. Wash the apricots, remove the pit, and cut them into small pieces. Put the apricots in a pot, turn on the stove, and add the sugar and lemon juice. Mix and cook for about 5 minutes
Remove from heat and let it cool. Take the cake from the fridge and pour the apricot mixture on the surface, gently leveling with a spoon. I also decorated with apricot slices and blueberries. Put in the fridge for at least 4 hours (the longer, the better)
I always make it the night before for the next day.
After the resting time in the fridge, gently remove it from the springform pan.
The cake is ready to be enjoyed.
As you can see from this slice, the fruit is dominant, and every spoonful is a delight.
