• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sweet Tooth and Sass

  • Home
  • All Recipes
  • Privacy Policy
  • About me
  • Contact
menu icon
go to homepage
  • Home
  • All Recipes
  • Privacy Policy
  • About me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • All Recipes
    • Privacy Policy
    • About me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cakes

    Apricot layer cream cake

    July 28, 2020 by Carrie 1 Comment

    FacebookTweetPin
    Jump to Recipe Print Recipe

    Do you want to know what pairs really well together and are super healthy? Yup, apricots and honey! My low calorie apricot layer cream cake is super delish! It is almost a sin that it is so good and healthy. 

    Apricot layer cake with a honey apricot bavarian cream.

    A silky-smooth bavarian style honey apricot cream that envelopes two layers of golden sponge cake. The texture is more like a delicate mousse. Each bite is heavenly and your waistline will not hate you for it! 

    Why you will love this recipe!

    • Low in calories
    • Super moist and creamy
    • Has amazing flavor of apricots and honey
    • Has white chocolate shavings on top
    Apricot layer cake with a honey apricot bavarian cream.

    Ingredients

    • 1% reduced fat milk: Can use skim milk as well
    • unsalted butter
    • all-purpose flour
    • baking powder
    • large eggs
    • salt
    • granulated sugar
    • vanilla extract
    • water
    • Apricot nectar: Jumex 
    • fresh apricots: pitted and halved
    • heavy cream
    • unflavored powdered gelatin
    • non fat greek yogurt: Friendly farms 

    Step by step instructions

    This cake is somewhat labor intensive, so plan ahead if you want to take a stab at it! Plan for about 2 hours of your time!

    Golden sponge cake

     Prepare pans and oven: preheat oven to 350 degrees. Grease and line two 9 inch round cake pans. Set aside.

    Apricot layer cake with a honey apricot bavarian cream.

    Heat butter and milk: in a small saucepan, heat butter until just melted. 

    Sift dry ingredients: Mix flour and baking powder together. Sift onto a piece of parchment paper.

    Whisk all ingredients:  Whisk egg, sugar, salt and vanilla extract by hand. Next, with electric mixer, beat until light in color and fluffy. Whisk in warm milk mixture and flour mixture until combine. 

    Apricot layer cake with a honey apricot bavarian cream.
    Apricot layer cake with a honey apricot bavarian cream.

    Divide batter between cake pans:  Pour batter evenly into both cake pans. 

    Bake: Bake at 350 degrees for 15-17 minutes or until tops are golden or cake tester comes out clean. 

    Cool and invert: cool for 10 minutes in pan, run a knife around the cake, invert onto cooling racks to cool completely. 

    Apricot layer cake with a honey apricot bavarian cream.
    Apricot layer cake with a honey apricot bavarian cream.

    Syrup

    Combine sugar and water: In a small saucepan, combine sugar and water until sugar is dissolved. 

    Put in heatproof bowl: Add to heat proof bowl and cool for 15 minutes. Add in vanilla extract and almond extract mixture. Set aside.

    Apricot layer cake with a honey apricot bavarian cream.

    Apricot puree

    Combine ingredients: In a large pot, combine the apricots, sugar, apricot nectar and honey. Bring to a boil and then cover. Simmer on low or until apricots are disintegrated (25-30 minutes).

    Apricot layer cake with a honey apricot bavarian cream.
    Apricot layer cake with a honey apricot bavarian cream.
    Apricot layer cake with a honey apricot bavarian cream.

    Cool mixture: Transfer to a bowl and cool for 15 minutes. 

    With a food processor: Process apricot mixture until smooth, set aside until it reaches room temperature. 

    Apricot layer cake with a honey apricot bavarian cream.

    Apricot cream

    Prepare cream: In a heat proof bowl, combine the rest of the apricot nectar and gelatin. Microwave for 25 seconds to just get the gelatin to dissolve. Whisk in one cup of puree to cool gelatin and then add mixture to remaining puree. 

    Heavy cream and yogurt:  In a bowl, add in heavy cream and beat until stiff peaks form. Next, fold in yogurt. Last, fold the yogurt-cream mixture into the apricot mixture with a whisk. 

    Assembly of the cake

    This cake is very fun and easy to assemble! 

    First, coat the bottom and sides of the 10 inch springform pan with non stick spray. Using a serrated knife trim off the tops of each cake layer so they are flat. Brush each layer of cake with the prepared syrup mixture. 

    Apricot layer cake with a honey apricot bavarian cream.

    Second, place one layer in the center of the prepared pan. Pour half of the apricot cream mixture over the layer. Be sure to use an off set spatula to spread the apricot cream over the top and down the sides of the cake. Repeat the same steps with the next layer of cake. The pan should be full, but not overflowing. 

    Apricot layer cake with a honey apricot bavarian cream.
    Apricot layer cake with a honey apricot bavarian cream.
    Apricot layer cake with a honey apricot bavarian cream.

    Third, refrigerate the cake for an hour so the apricot cream is firm. Loosely cover with plastic wrap and continue chilling for up to 7 hours or overnight. 

    Lastly, thrown some sliced apricots on top along with white chocolate curls and you have yourself one amazing low calorie honey apricot cream cake!

    Apricot layer cake with a honey apricot bavarian cream.

    Substitutions and variations

    • This can be made ahead of time: Wrap cooled sponge cake layers in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months. Defrost at room temperature.
    • Prepare the syrup and apricot puree, cover and refrigerate for up to 3 days. 
    • To bring the eggs to room temperature, either set them out on the counter for 15 minutes or submerge them (in shell) in a bowl of lukewarm water for 5 minutes. The eggs will beat to a greater volume. 
    • Decorate your cake like a pro by adding sliced apricots and white chocolate curls on top. Microwave a block of white chocolate on low in 15 second intervals, until barely softened, but not warmed. Use a vegetable peeler to shave the chocolate into curls. 
    • When preparing the apricot cream, instead of microwaving the gelatin, you can heat 1 inch of water in a small skillet over medium-low heat until the gelatin is dissolved. 
    • When making the syrup, you can use 3 tablespoon of white rum as a substitute for the almond extract mixture. 

    Frequently asked questions

    What other fillings can I put between this cake?

    Raspberry, blueberry or cherry filling can work or even different frostings.

    decorative

    Apricot layer cream cake

    Nick Malgieri
    A silky smooth bavarian-style honey apricot cream that envelopes a layer golden sponge cake. The texture is like a delicate mousse.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 1 hr 45 mins
    Cook Time 15 mins
    Total Time 2 hrs
    Course Kitchen
    Cuisine American
    Servings 14 slices
    Calories 353 kcal

    Equipment

    • Electric hand mixer
    • Food processor
    • 10 in spring form cake pan
    • Two 9 in round cake pans
    • Silicon Spatula
    • 1 large pot
    • 1 small saucepan
    • Whisk
    • Sifter
    • Measuring cups and spoons
    • Other mixing bowls
    • Wire rack
    • Off set spatula

    Ingredients
      

    Golden Sponge cake

    • ½ cup 1% milk
    • 4 tablespoon unsalted butter
    • 1½ cups all-purpose flour
    • 2 teaspoon baking powder
    • 3 large eggs room temperature
    • 1 cup granulated sugar
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt

    Syrup

    • ⅓ cup water
    • ¼ cup granulated sugar
    • 3 tablespoon water
    • ½ teaspoon almond extract
    • 1 teaspoon vanilla extract

    Honey Apricot puree

    • 2 lbs apricots
    • ¼ cup honey
    • 1 cup granulated sugar
    • ½ cup apricot nectar

    Apricot Cream

    • ½ cup apricot nectar
    • 4½ teaspoon gelatin powdered, 2 packets
    • 1 cup heavy cream
    • 1 cup nonfat greek yogurt

    Instructions
     

    Golden Sponge cake

    • Butter the bottoms and sides of two 9 inch round cake pans; line the bottoms with parchment paper. Preheat the oven to 350°.
    • Combine milk and 4 tablespoon of unsalted butter in a small saucepan. Heat over low heat until the butter is just melted. Set the pan aside.
    • Stir flour and baking powder together, then sift onto a piece of parchment paper.
    • Whisk the eggs in a mixing bowl by hand to combine, and then whisk in the salt. Whisk in sugar and vanilla extract. Then, using a hand held mixer, whip the mixture on medium-high speed until lighter in color and very light and fluffy in texture (about 5 minutes).
    • Gently whisk in the warm milk mixture by hand. Add in the flour mixture in 4 additions, lifting the parchment paper to help you sprinkle it in. Use the whisk to fold the flour into the liquid, gently whisking to incorporate each time. Divide the batter between the prepared pans and smooth tops.
    • Bake in the center of the oven until golden on top and a cake tester comes out clean (15-17 minutes). Let cool in the pans on wire racks for about 10 minutes.
    • Run a sharp knife around the layers to loosen, then invert the pans onto the racks.
    • Immediately turn the layers over so they cool with the paper on the bottom. Let cool completely.

    Syrup

    • Combine ⅓ cup of water with ¼ cup sugar in a small saucepan; bring to a boil, stirring to dissolve the sugar. Pour into a small heat proof bowl and cool for 15 minutes. Stir in water-almond extract mixture and vanilla. Set aside.

    Honey Apricot Puree

    • Combine apricots (peeled and pitted), 1 cup of sugar, ½ cup of apricot nectar and ¼ cup of honey in a large pot. Bring to a boil over medium heat and then cover and reduce to a simmer for about 25-30 minutes. Stirring occasionally (apricots should be completely disintegrated). Let it cool for 15 minutes.
    • Transfer to a food processor and process until smooth. Pour into large bowl and let it cool to room temperature.

    Apricot cream

    • Pour the remaining ½ cup of apricot nectar into a small heat proof bowl and sprinkle with the powdered gelatin; let the gelatin stand for 3 minutes to soften.
    • Microwave uncovered on high for about 20-40 seconds (I did 25 seconds) until the gelatin is dissolved but the liquid is not boiling.
    • Whisk in 1 cup of the Honey apricot puree into the dissolved gelatin to cool it, then whisk that mixture into the remaining puree.
    • Beat the heavy cream with an electric mixture until stiff peaks form. Fold in yogurt, Gently fold in the yogurt cream into the honey apricot mixture with a whisk.

    Assembly of the cake

    • Coat the bottom and sides of the 10 in spring form pan with non stick cooking spray.
    • Using a large serrated knife, trim off the very top of each cake layer so the tops are flat.
    • Brush the top of each layer with half of the reserved syrup. Place one layer in the center of the prepared spring form pan. Pour half the the honey apricot cream over the layer; use an offset spatula to spread the cream over the top and down the sides of the cake.
    • Quickly center the second layer on top. Pour the remaining cream over the cake until it reaches the top of the pan; you may have a little left. Use the offset spatula to spread the cream evenly over the top. The pan should be very full, but not overflowing.
    • Refrigerate the cake until the honey apricot cream is firm (1 hour). Loosely cover with plastic wrap and continue chilling until completely set (7 hours).
    • Run a thin paring knife between the cake and the side of the pan to loosen. Remove the side of the pan. Use 2 wide sturdy spatulas to slide the cake off the pan bottom onto a serving plate.
    • To smooth any lines on the sides of the cake with the back of a spoon, if desired. Garnish the top with apricot wedges and white chocolate curls. Serve and enjoy!

    Nutrition

    Serving: 14slicesCalories: 353kcalCarbohydrates: 59gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 69mgSodium: 137mgPotassium: 265mgFiber: 2gSugar: 47gVitamin A: 1909IUVitamin C: 12mgCalcium: 92mgIron: 1mg
    Keyword Apricot layer cake, bavarian cream, sponge cake, honey
    Tried this recipe?Let us know how it was!

    Cake recipes!

    • Chocolate cuddle cake
    • Texas Vanilla Sheet cake
    •  Mini red velvet cake
    • Carrot cake with cream cheese frosting

    Fun fact of the day!

    The sound of E.T. walking was made by someone squishing her hands in jelly! Man, I love this movie! The sounds effects of the 80's!

    « Peanut butter cup dessert terrine
    Dominique Ansel's frozen s'mores »

    Reader Interactions

    Comments

    1. Aimee

      July 29, 2020 at 1:21 pm

      5 stars
      What a refreshing summer treat!!! It was light and fluffy fruity joy in the mouth! I lOVED the sponge cake - that texture was a great combination with the mouse. YUMMY!!!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome

    About me Carrie Blaser

    Hi my name is Carrie. I am just a sassy girl from the midwest that has a sweet tooth for any type of dessert. I grew up in the kitchen and remember making my sister scrambled eggs at 8 years old. But I really fell in love with baking when I made my first Betty Crocker cake out of the box. I like to think that I have come a long way since then!

    more about me

    Newsletter

    Follow me

    • Facebook
    • Instagram
    • Pinterest

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme