Ingredients
Scale
- 1 batch sponge cake or pound cake
- 1 cup apricot jam
- 8 oz cream cheese, softened
- 1 batch icing (chocolate, royal, or poured fondant)
Instructions
- Bake your sponge cake or pound cake in a 9×13-inch pan according to instructions and let it cool completely on a wire rack until firm to the touch.
- In a mixing bowl, combine softened cream cheese with apricot jam using an electric mixer until smooth and spreadable.
- Once the cake has cooled, spread the apricot cream cheese mixture evenly over the surface using an offset spatula.
- Choose your preferred icing type and carefully cover the entire cake evenly, ensuring a smooth finish without disturbing the filling underneath.
- Allow the icing to set for about an hour at room temperature before slicing into small squares to serve.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 petit four (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg