No-Bake Creamy Apricot Cake

Name: No-Bake Creamy Apricot Cake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: 1 tablespoon granulated sugar; 2-3 apricots peeled and sliced (not too thin about 1/4 inch); 1 cup whole/whipping cream ((240 grams)); 6 ounces cream cheese ((170 grams)); ½ cup powdered/icing sugar ((60 grams)); ½ teaspoon vanilla; 2 apricots peeled and chopped; ¼ cup sugar ((50 grams)); ¼ teaspoon cinnamon; 1 cup whole/whipping cream ((240 grams))

Prep 20 min Cook 15 min Serves 8 Source

Ingredients

1 tablespoon granulated sugar
2-3 apricots peeled and sliced (not too thin about 1/4 inch)
1 cup whole/whipping cream ((240 grams))
6 ounces cream cheese ((170 grams))
½ cup powdered/icing sugar ((60 grams))
½ teaspoon vanilla
2 apricots peeled and chopped
¼ cup sugar ((50 grams))
¼ teaspoon cinnamon
1 cup whole/whipping cream ((240 grams))

Steps

1
Sprinkle the sugar on the bottom of a 7-8 inch (18-20 cm) springform cake pan. Then place the sliced apricots on top. Refrigerate.
2
Whip cream until stiff, in a medium bowl beat cream cheese, icing sugar and vanilla until smooth, fold into whipped cream. Spread evenly over the bottom layer, refrigerate.
3
In a small pot add chopped apricots, sugar and cinnamon bring to a boil and then simmer on low for approximately 10 minutes or until thickened. Let cool completely (refrigerate to cool it down faster).
4
Whip the cream until stiff. When the apricot mixture is cool, fold it into the whipped cream. Pour on top of the middle layer. Refrigerate for at least 8 hours or overnight. Place in the freezer for 1-2 hours before serving. Let sit 10 minutes before slicing. Enjoy!