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Low calorie honey apricot cream cake

Low calorie honey apricot cream cake

Nick Malgieri
A silky smooth bavarian-style honey apricot cream that envelopes a golden sponge cake. The texture is like a delicate mousse.
5 from 1 vote
Prep Time 1 hr 45 mins
Cook Time 15 mins
Total Time 2 hrs
Course Kitchen
Cuisine American
Servings 14 people
Calories 356 kcal


  • 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


Golden Sponge cake

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


  • cup water
  • ¼ cup granulated sugar
  • 3 tbsp water
  • ½ tsp almond extract
  • 1 tsp 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
  • tsp gelatin powdered, 2 packets
  • 1 cup heavy cream
  • 1 cup nonfat greek yogurt


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°.
    low calorie honey apricot cream cake
  • Combine milk and 4 tbsp 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).
    low calorie honey apricot cream cake
  • 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.
    low calorie honey apricot cream cake
  • 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.
    low calorie honey apricot cream cake
  • 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.
    low calorie honey apricot cream cake


  • 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.
    low calorie honey apricot cream cake

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.
    low calorie honey apricot cream cake
  • Transfer to a food processor and process until smooth. Pour into large bowl and let it cool to room temperature.
    low calorie honey apricot cream cake

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.
    low calorie honey apricot cream cake
  • 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.
    low calorie honey apricot cream 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.
    low calorie honey apricot cream cake
  • 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).
    low calorie honey apricot cream cake
  • 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!


Serving: 14peopleCalories: 356kcalCarbohydrates: 59gProtein: 7gFat: 11gSaturated Fat: 6gCholesterol: 73mgSodium: 148mgPotassium: 270mgFiber: 2gSugar: 47gVitamin A: 1910IUVitamin C: 7mgCalcium: 96mgIron: 1mg
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