Cold Apricot Cake

To prepare the cold apricot cake, start with the base of the cake. Melt the butter and let it cool. Blend the dry biscuits in a mixer 1 until finely crumbled 2. Then, transfer them to a bowl where you'll add the butter 3 little by little,

while mixing the ingredients with a spoon to combine them and obtain a sandy mixture 4. Then take a 9.5-inch springform pan, butter it, and line it with parchment paper. Pour the mixture of biscuits and butter into it 5 and level it to evenly cover the entire base, helping yourself with the back of a spoon 6. Refrigerate to firm up for at least 30 minutes.

In the meantime, prepare the cream. Soak the gelatin sheets in a bowl of cold water 7. Let them soften for at least 10 minutes. Then take a saucepan where you'll pour the milk 8. Bring it to just below boiling and turn off the heat. Then take the soaked gelatin, drain it, squeeze it well, and add it to the milk 9.

Dissolve the gelatin completely, helping with a hand whisk 10. Let it cool slightly and, in the meantime, proceed with the preparation of the yogurt and mascarpone cream. In a large bowl, combine the yogurt and mascarpone 11. Mix the ingredients with the whisk and gradually incorporate the powdered sugar 12.

Grate the zest of an untreated lemon 13 and add the now-cooled milk and gelatin mixture 14. Mix to combine the ingredients evenly 15.

Then, remove the mold from the refrigerator and pour in the yogurt and mascarpone cream 16. Level it with a spatula 17 and refrigerate to set for at least 4 hours 18.

Now, focus on the decoration. Rinse the apricots, dry them, and cut them in half 19. Remove the pit 20 and cut each half into thin slices 21.

After 2 hours, take the cake out of the fridge, checking that the cream has set, and unmold it. Gently remove the ring of the springform pan and peel off the parchment paper from the edges of the cake 22. To remove the parchment from the bottom, use two flat and long spatulas to slide between the bottom and the paper itself and transfer the cake to a serving plate. Optionally, smooth the side edges of the cake 23. Then, start arranging the apricot slices 34.

Arrange them to create a radial design starting from the edges of the cake 25 until covering its inner part as well. You can arrange the apricots in a rose pattern in the center. Finally, take the apricot jam and, using a brush, evenly coat the surface of the cake 26, covering any gaps between the fruit. Now, the dessert is ready, and all you have to do is enjoy your cold apricot cake 27!