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apricot and almond cream layered cake

[.feature]4[.feature] oz unsalted butter, room temperature

[.feature]7[.feature] oz sweetened condensed milk

[.feature]4[.feature] oz reduced fat cream cheese, softened

[.feature]1-2[.feature] tsp pure almond extract (use 2 tsp if more flavor is desired)

[.feature]12[.feature] original egglife® wraps

[.feature]½[.feature] cup apricot jam

optional: cardamom for dusting

Steps

STEP 1

Warm each egglife wrap on a non-stick skillet, about 1-2 minutes per side, and let cool on a wire rack.

STEP 2

Using a stand mixer and a whisk attachment, beat butter and sweetened condensed milk on high speed (about 5 minutes). Add softened cream cheese on medium high. Add almond extract and combine until smooth.

STEP 3

Place one egglife wrap on a plate or cake stand and top with almond cream (about 2 tbsp). Add an egglife wrap on top and top with apricot jam (about 2 tbsp). Continue with alternate almond cream and apricot jam. For the final and top layer, spread with remaining almond cream and dust with cardamom, if desired.

STEP 4

Place in freezer for about 1 hour to help firm. Remove and enjoy!

Nutrition Facts

calories

protein

carbs

fat

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