Apricot Dessert with Leftover Cake

Prepare 4 to 6 dessert glasses or screw glasses.

Set aside 6 tablespoons of the apricot puree, puree the rest. Mix the apricot puree with the agar agar and boil for two minutes until bubbly. Remove from the heat.

Stir in the curd cheese to this mixture and additional sugar if needed. Whip the cream until stiff.

Cut or cube the cake slices to glass size and arrange in the glasses. When the cake is dry, drizzle a teaspoon of liqueur or juice on each, if desired.

Now spread the apricot roaster over the cake. When the agar-agar mixture has cooled down a bit, fold in 2/3 of the whipped cream and spread this cream over the apricot roaster.

Finally, spread the remaining whipped cream over the glasses, sprinkle with sugar decorations and place the glasses in the refrigerator. After about 2 – 3 hours the cream is properly gelled.

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