Refreshing cake

Name: Refreshing cake
Ingredients: 24 ladyfingers; 250 g mascarpone; 250 g apricot yogurt; 3 apricots; 2 tablespoons powdered sugar; milk + honey for soaking ladyfingers

Dessert - Refreshing cake by Tudorita A. - Recipia

Chilled cake with ladyfingers, mascarpone, and apricots When I want a simple dessert without turning on the oven, I make this cake with ladyfingers. The cream is prepared quickly, and the apricots give it a pleasant summer taste. It is layered, similar to a tiramisu, and then left in the fridge until it is well chilled. I used a 20 x 24 cm pan, but the recipe can also be adapted to a similarly sized pan. Quick Info Preparation time: not specified exactly; the cream and assembly are done quickly Chilling time: until the cake is well chilled Total time: depends on the chilling time in the fridge Servings: not specified exactly; from a 20 x 24 cm pan, suitable serving pieces can be cut Difficulty: easy Recipe type: cold dessert, no baking, with ladyfingers and mascarpone Ingredients 24 ladyfingers 250 g mascarpone 250 g apricot yogurt 3 apricots 2 tablespoons powdered sugar, optional, to taste Milk and honey, for soaking the ladyfingers For the milk in which the ladyfingers are soaked, use warm milk and honey to taste. In the original recipe, a teaspoon of honey was added. Preparation method 1. Take the mascarpone and yogurt out of the fridge before preparation so that they are easier to mix. 2. Wash the apricots, remove the pits, and cut the flesh into small pieces. 3. Put the mascarpone and apricot yogurt in a bowl. Mix until you get a smooth cream. 4. Add the finely chopped apricots and incorporate them into the mascarpone and yogurt cream. 5. Taste the cream. If you prefer it sweeter, add the 2 tablespoons of powdered sugar. The sugar is not mandatory, especially if the apricot yogurt is already sweet. 6. In another bowl, prepare the warm milk mixed with honey. The amount of honey is adjusted to taste; in this version, a teaspoon is used. 7. Quickly soak the ladyfingers in the milk with honey one by one. Do not leave them too long in the liquid, as they can become overly soggy and break when placed in the pan. 8. Place the first layer of ladyfingers at the bottom of the pan, as close together as possible. 9. Spread half of the mascarpone, yogurt, and apricot cream on top. 10. Continue with a second layer of ladyfingers soaked in milk. 11. Cover everything with the remaining cream and gently level the surface. 12. Put the pan in the fridge and let the cake chill well. Serve cold, cut into portions. Why I make this recipe often I like it because it doesn’t require baking and is prepared without a cooked cream or complicated steps. The ingredients come together quickly, and the dessert can be made when I need something simple and cold. The mascarpone cream is thick enough to hold between the layers of ladyfingers, and the apricots add soft and flavorful pieces. Another advantage is that the recipe can be easily adapted based on the available yogurt. The basic idea can be kept, and the fruits or yogurt flavor can be changed. Tips Use a pan of about 20 x 24 cm, as indicated in the recipe. If the pan is much larger, the layers will be thinner. The milk should be warm, not hot. Mix it with honey before starting to assemble the cake. Quickly soak the ladyfingers on both sides just enough to hydrate them slightly. If they absorb too much milk, they lose their shape, and the cake will be harder to portion. Add powdered sugar only after tasting the cream. The apricot yogurt may already have enough sugar, and the honey in the milk also contributes to the final taste. Cut the apricots into small pieces so they distribute better in the cream and do not make layering difficult. Substitutions Apricot yogurt can be replaced with cherry, strawberry, or peach yogurt. In this case, you can also use fruits that match the chosen flavor without changing the other steps. Yogurt can be replaced with whipped cream. The recipe does not specify the amount of whipped cream or how to sweeten it, so these need to be adjusted according to the product used and taste. The honey in the milk for the ladyfingers can be adjusted to preference. If you do not want an additional sweet taste, less can be used. Variations For an apricot-flavored cake, keep the apricot yogurt and fresh fruits from the basic recipe. Finely chopped apricots are added directly to the mascarpone and yogurt cream. For a cherry version, use cherry yogurt and adapt the fruit in the same idea. With strawberry yogurt, finely chopped strawberries can be used, and with peach yogurt, small peach pieces can be added. These are variations of the basic combination and do not change the assembly method. If you use a sweeter yogurt, reduce or eliminate the powdered sugar. The cream should be tasted before being spread over the ladyfingers. Serving ideas The cake is served cold, directly from the fridge. For easier portioning, use a knife and cut suitable pieces for the size of the pan. No separate topping is needed; the last layer remains the mascarpone cream with yogurt and apricots. Frequently asked questions Can the cake be made with another type of yogurt? Yes. Apricot yogurt can be replaced with cherry, strawberry, or peach yogurt. The fruits can also be changed to match the yogurt flavor used. How long should the cake stay in the fridge? The source does not specify an exact number of hours. The important thing is to let it chill until well cooled. The time needed depends on the fridge temperature and how cold the cake is when put to chill. Can I skip the powdered sugar? Yes. The 2 tablespoons of powdered sugar are optional and added to taste. If the yogurt is sweet, the cream may not need sugar anymore. Can I replace yogurt with whipped cream? Yes, this substitution is possible. The recipe states that yogurt can be replaced with whipped cream, but it does not provide an exact amount or additional instructions for this version. Why do the ladyfingers break when I place them in the pan? They were probably left too long in the milk. The ladyfingers should only be quickly soaked just enough to be slightly hydrated, then placed immediately in the pan. Nutritional values The values below are estimated and depend on the brand of ladyfingers, the type of yogurt, the amount of milk and honey used, and the number of servings. The estimate assumes dividing the cake into 8 servings and includes the powdered sugar mentioned in the recipe. Per serving: Calories: approximately 200-240 kcal Protein: approximately 4-5 g Fat: approximately 9-12 g Carbohydrates: approximately 25-30 g Sugars: approximately 14-18 g These values are not exact, as the amount of milk is not specified, and yogurts and ladyfingers can have significant differences in composition. If the powdered sugar is omitted, the energy value and carbohydrate amount decrease slightly. Storage and reheating The cake is stored in the fridge, covered, until serving. Since it contains mascarpone, yogurt, fruits, and soaked ladyfingers, it is recommended to keep it cold and not let it sit out at room temperature for too long. It is not reheated. It is served cold after being in the fridge for a sufficient amount of time.

Refreshing cake

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