Apricot Bee Cake Recipe

Party perfect, super easy to make with minimal effort and wonderful attention grabber! The quick and last minute any occasion cake recipe will serve as a beautiful décor on the table as well!

This Apricot Bee Cake Recipe is absolutely incredible! Spongy cake, fluffy cream, and the soft apricot jello give this adorable beehive themed cake a lot of flavors, every bite just melts in your mouth!

And that fresh apricot bee not only gives a beauty to each slice of the cake but makes every kid and even an adult drop their jaw and wow! Plus, the more fruit the better! Right? Give it try!

Apricot Jello Puree Ingredients:

2 lbs. (1kg) – apricots
½ cup (100g) – organic sugar
2 cups (200 ml) – water
3 tsp. – Agar-Agar or Gelatine

Sponge Cake Ingredients:

3 large – eggs
½ cup (100 g) – organic sugar
¾ cup (80 g) – organic flour

Cream Ingredients:

8 oz. (225 g) – softened cream cheese
½ cup (100 g) – organic sugar
2 cups (473 ml) – 40% Heavy Whipping Cream

Bee’s Ingredients:

6 – apricots
1 oz. (30 g) – chocolate
24 – almond slivers

Batter Instruction:

1. Preheat oven to 350 F (180 C). Beat together eggs and sugar for 10 minutes on high
or until the mixture is thick and fluffy. Sift in the flour, folding it gently from the bottom up just until combined with no dry flour remaining.

2. Transfer and even out the batter into a greased baking sheet, lined with parchment paper. Bake for 18 minutes at 350 F (180 C). Remove sponge cake from the oven and let it cool in the pan completely before adding the cream and jello puree.

Apricot Jello Puree Instructions:

1. While cake sponge is cooling, rinse apricots then dry them with a paper towel. Split them in half, remove the pits and peel off skins. Place apricots into a small saucepan. Add sugar and water.

2. Place it on a stove stirring apricot mixture constantly until sugar dissolves. As soon as it comes to a boil, reduce the heat to low and let it slowly boil/simmer for 30 minutes stirring it from time to time (that prevents apricots from settling to the bottom of the saucepan and burning). Then remove from heat and let it cool.

3. Once it cooled to warm, transfer the apricot puree into the food processor and process it for a minute or until smooth in texture.

4. Combine ¼ cup sugar and 3 tsp. of agar-agar (or gelatine).

5. Transfer apricot puree back into the same saucepan. Stir in agar-agar (or gelatine) and bring it into a boil. Reduce the heat to low and let it simmer for a minute. Remove from heat and let it cool to warm before pouring onto the cake. Stir the jello apricot puree once in a while to prevent outer layer from thickening.

Cream Instructions:

1. Beat softened cream cheese and sugar together for a couple of minutes on high speed.

2. Reduce to medium speed then and add cold heavy whipping cream. Scrape down the sides of the bowl with a silicone spatula and then beat the cream on high for a couple more minutes or until thick.

Apricot Bee Instructions:

Place chocolate into a small Ziploc sandwich bag and then place it into a cup with hot water. Rinse apricots and pat dry with paper towel. Using a small thin knife cut each apricot in half. Remove pits. Place each apricot with skins up. Make 2 cuts by inserting the small thin sharp knife into apricot.

Drizzle chocolate over apricot, insert two almond slivers (that represents bee wings). Refrigerate bees for 5 minutes for the chocolate to harden.

Apricot Bee Cake Assembling Instructions:

1. Place cream onto cooled sponge cake (do not take the sponge cake out of the baking pan) and spread it out evenly. Pour cool-warm apricot jello puree on top of the cream and spread it out evenly.

2. Then cut off excess chocolate around each bee and place them all onto the cake. Refrigerate the cake for a couple of hours before serving.

5 from 5 votes

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Apricot Bee Cake Recipe

Prep Time

45 mins

Cook Time

48 mins

Total Time

1 hr 33 mins

 

This Apricot Bee Cake Recipe is absolutely incredible! Spongy cake, fluffy cream, and the soft apricot jello give this adorable beehive themed cake a lot of flavors, every bite just melts in your mouth! And that fresh apricot bee not only gives a beauty to each slice of the cake but makes every kid and even an adult drop their jaw and wow! Plus, the more fruit the better! Right? Give it try!

Servings: 12

Author: Valya of Valya's Taste of Home

Ingredients

• Apricot Jello Puree Ingredients:
• 2 lbs. 1kg – apricots
• ½ cup 100g – organic sugar + ¼ cup (50 g)
• 2 cups 200 ml – water
• 3 tsp. - Agar-Agar or Gelatine
• Sponge Cake Ingredients:
• 3 large – eggs
• ½ cup 100 g – organic sugar
• ¾ cup 80 g – organic flour
• Cream Ingredients:
• 8 oz. 225 g – softened cream cheese
• ½ cup 100 g – organic sugar
• 2 cups 473 ml – 40% Heavy Whipping Cream
• Bee's Ingredients:
• 6 – apricots
• 1 oz. 30 g – chocolate
• 24 – almond slivers

Instructions

1. Preheat oven to 350 F (180 C). Beat together eggs and sugar for 10 minutes on high or until the mixture is thick and fluffy. Sift in the flour folding it gently from the bottom up just until combined with no dry flour remaining.

2. Transfer and even out the batter into a greased baking sheet, lined with parchment paper. Bake for 18 minutes at 350 F (180 C). Remove sponge cake from the oven and let it cool in the pan completely before adding the cream and jello puree.

3. Apricot Jello Puree Instructions:

4. While cake sponge is cooling, rinse apricots then dry them with a paper towel. Split them in half, remove the pits and peel off skins. Place apricots into a small saucepan. Add sugar and water.

5. Place it on a stove stirring apricot mixture constantly until sugar dissolves. As soon as it comes to a boil, reduce the heat to low and let it slowly boil/simmer for 30 minutes stirring from time to time (that prevents apricots from settling to the bottom of the saucepan and burning). Then remove from heat and let it cool.

6. Once it cooled to warm, transfer the apricot puree into the food processor and process it for a minute or until smooth in texture.

7. Combine ¼ cup sugar and 3 tsp. of agar-agar (or gelatine).

8. Transfer apricot puree back into the same saucepan. Stir in agar-agar (or gelatine) mixture and bring it into a boil. Reduce the heat to low and let it simmer for a minute. Remove from heat and let it cool to warm before pouring onto the cake. Stir the jello apricot puree once in a while to prevent outer layer from thickening.

9. Cream Instructions:
10. Beat softened cream cheese and sugar together for a couple of minutes on high speed.
11. Reduce to medium speed then and add cold heavy whipping cream. Scrape down the sides of the bowl with a silicone spatula and then beat the cream on high for a couple more minutes or until thick.
12. Apricot Bee Instructions:
13. Place chocolate into a small Ziploc sandwich bag and then place it into a cup with hot water. Rinse apricots and pat dry with paper towel. Using a small thin knife cut each apricot in half. Remove pits. Place each apricot with skins up. Make 2 cuts by inserting the small thin sharp knife into apricot.

14. Drizzle chocolate over apricot, insert two almond slivers (that represents bee wings). Refrigerate bees for 5 minutes for the chocolate to harden.

15. Apricot Bee Cake Assembling Instructions:
16. Place cream onto cooled sponge cake (do not take the sponge cake out of the baking pan) and spread it out evenly. Pour cool-warm apricot jello puree on top of the cream and spread it out evenly.

17. Then cut off excess chocolate around each bee and place them all onto the cake. Refrigerate the cake for a couple of hours before serving.

If you make this Apricot Bee Cake Recipe please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ?

Serve with a cup of tea or coffee!

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Need more cake? Check out DESSERT category.

Kitchen items I used in making this recipe:
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