Apricot Mousse Cake

Cooking method

1. Step 1:

   

   Prepare the ingredients. For the apricot cake mousse you'll need: cream cheese (Almette, Hochland, or a similar brand), heavy cream (33–35% fat), brown sugar, powdered gelatin, and water to bloom it.

2. Step 2:

   

   Cover the gelatin with the water and leave it to bloom.

3. Step 3:

   

   Pour 100 ml of the cream into a saucepan and add the sugar.

4. Step 4:

   

   Bring it to a boil over low heat, then take it off the heat.

5. Step 5:

   

   Add the bloomed gelatin to the cream and stir until smooth.

6. Step 6:

   

   Put the cream cheese in a deep bowl and pour in the cream-gelatin mixture.

7. Step 7:

   

   Beat everything with a mixer until smooth.

8. Step 8:

   

   Separately, whip the remaining cream with a mixer until fluffy.

9. Step 9:

   

   Gently fold the whipped cream into the cream cheese mixture.

10. Step 10:

    

    The filling. For the filling you'll need ripe apricots—not too soft, but not green either. I used smooth apricots with even, non-fuzzy skin.

11. Step 11:

    

    Wash and dry the apricots, cut them in half, and remove the pits.

12. Step 12:

    

    Line a cake pan with plastic wrap. Arrange the apricot halves on the bottom of the pan, cut side up.

13. Step 13:

    

    Pour the creamy cheese mousse over the apricots and smooth it out.

14. Step 14:

    

    Refrigerate the cake for 3–5 hours until fully set. Turn the finished cake out onto a platter so the apricots are on top.

15. Step 15:

    

    Garnish the cake with mint or lemon balm and serve. It's best served right before eating, since it's a delicate mousse and can lose its shape (if only slightly) in a warm room. Cut it into pieces and serve with tea or coffee. Enjoy!