A nice summer dessert made of delicious sun-ripened apricots and yoghurt. It is fast to make, and you don’t even need to turn on your oven.
- 500 g apricots
- 4 small cans apricot yogurt
- 250 g mascarpone cream cheese
- 200 ml whipping cream
- 1 tablespoon gelatin
- Approx. 10 grams of oat biscuits
Line a 16 cm diameter cake pan with aluminum foil leaving enough of a margin to cover the top of the dessert as well.
Wash the apricots and remove the pits. Cut the apricots into slices and place them onto the bottom of the pan. They will be on the top of the cake when it’s ready, so make sure they will look decorative.
In a bowl, mix the fruit yogurt with a tablespoon of gelatin and warm it up. Be sure not to boil it, as the gelatin loses its gelling ability.
Whip the cream until stiff, and mix the mascarpone into it. Cut the remaining apricots into small pieces and mix them into the cream.
Take 2-3 tablespoons of the fruity cream, and mix it to the cold yogurt-gelatin mix. Then, mix the entire amount of the cream with the yogurt.
Pour the mixture into the cake pan lined with peach slices. Smooth the cream and tile the top with the oat biscuits. Don’t worry about covering the cream everywhere, as this will be the bottom of the cake, and the cream will fill in the gaps.
Neatly cover the top of the cake pan with the foil.
Refrigerate the cake overnight. The next morning, carefully remove the foil off the top. Take the tray you want to serve the cake on, turn it upside down and cover the cake. Firmly turn the two containers. The cake is now resting on the serving tray, and your only job is to gently detach the remaining foil as well. You can place a couple of halved peaches or apricots onto the tray to enhance the fruity effect.