Скачать или смотреть Moist Apricot Cake with Cream Cheese Baked Inside (SUPER EASY RECIPE)

Soft sponge. Juicy apricots. Cream cheese baked right into the surface like delicate windows.
This cake is light, slightly tangy, and perfectly balanced — not too sweet, just enough to feel like comfort.

The cream layer melts slightly into the sponge while baking, giving each bite a gentle cheesecake note. Fresh apricots add brightness and a natural sweetness that makes this cake feel effortless and elegant.

Brew some tea. Slice slowly. Let the aroma fill the room.

✅ INGREDIENTS:

For the sponge:

5 large eggs (room temperature)
100 g sugar (½ cup)
1 tsp vanilla
120 g yogurt (½ cup)
80 ml neutral oil (⅓ cup)
200 g all-purpose flour (about 1½ cups leveled)
10 g baking powder (2 tsp)

For the cream cheese layer:

200 g cream cheese (room temperature)
1 egg yolk
2 tbsp cornstarch
2 tbsp powdered sugar

Topping:
6–8 fresh apricots, halved & pitted

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✅ INSTRUCTIONS:

1️⃣ Preheat your oven to 170°C (338°F). Grease and flour a 20–22 cm round pan.

2️⃣ In a large bowl, whisk eggs, sugar, and vanilla for 4–5 minutes until pale and slightly fluffy.

3️⃣ Add yogurt and oil. Mix gently until smooth.

4️⃣ Sift together flour, baking powder, Fold into the batter in two additions. Do not overmix.

5️⃣ For the cream layer, soften the cream cheese with a spatula until smooth. Add egg yolk, cornstarch, and powdered sugar. Mix until silky. Transfer to a piping bag.

6️⃣ Pour cake batter into the prepared pan. Pipe long lines of cream cheese across the surface, then pipe crossing lines to create a window pattern.

7️⃣ Place halved apricots cut-side down into the empty spaces between the cream lines.

8️⃣ Bake for 40–50 minutes until golden and a toothpick inserted into the cake part comes out clean.

9️⃣ Let it cool completely before slicing. The cream sets beautifully as it cools.


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