Preheat your oven to 200℃ (392℉).
Roll out one sheet of puff pastry and place it in a 22cm cake ring.
Brush the puff pastry with water and sprinkle with sugar.
Bake in the preheated oven for about 15 minutes, until golden brown. Let it cool.
Prepare the Apricot Jam:
In a saucepan, combine 500g apricots, 60ml water, and 100g sugar.
Bring to a boil and cook for another 5 minutes.
In a small bowl, mix 25g cornstarch with 50ml water until smooth.
Add the cornstarch mixture to the apricots and cook, stirring constantly, for about 5 minutes, until thickened.
Let the apricot jam cool down completely.
Prepare the Cream Filling:
In a large mixing bowl, combine 400g cream, 16g vanilla sugar, and 50g sugar.
Beat until soft peaks form.
Add 300g cream cheese and continue beating until smooth and well combined.
Assemble the Cake:
Spread a layer of apricot jam over the cooled puff pastry base.
Spread a generous layer of cream filling over the jam.
Repeat with the second roll of puff pastry, baking it in the same manner and placing it on top of the cream layer.
Cover the cake with cling film and leave it in the fridge overnight to set.
Serve:
Before serving, sprinkle the top of the cake with powdered sugar (optional).
Slice and enjoy!
Serving Suggestions
Serve the cake chilled with a cup of tea or coffee.
Garnish with fresh apricots or a dollop of whipped cream for an extra touch.
Cooking Tips
Ensure the apricot jam is completely cooled before spreading it on the puff pastry to prevent it from melting the cream filling.
Use a sharp knife to slice the cake for clean edges.
Nutritional Benefits
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