Apricot cobbler with cream cheese. The dessert of the season

Ingredients:

For the apricot filling

• 20g butter, cut into bite-sized pieces
• 500 g apricots or peaches
• 75 g sugar
• 1 + 1/2 tablespoon cornstarch
• average orange zest
• 1 teaspoon orange disuse

For the cake:

• 110 g flour
• 100 g sugar
• 1 + 1/2 teaspoon baking powder
• a pinch of salt
• 120 ml of milk
• 60 g of melted butter
• average orange zest
• 1 teaspoon of vanilla extract

For the Cream Cheese

• 200 g cream cheese
• 50 ml condensed milk
• 250 ml very cold liquid cream with at least 35% fat

Directions

Preheat the oven to 180ºC. Put on the 25 cm oven-safe mold.

Cut and remove the pits from the apricots and put them in a large bowl. Add the sugar, cornstarch, orange zest and orange juice until well combined.

Transfer this mixture to the mold, distributing it evenly, and set aside.

In another medium bowl, mix the flour, sugar, yeast and salt. Add the milk, melted butter, orange zest and vanilla extract until combined.

Pour the dough over the red fruit mixture, spreading it gently. Sprinkle with the sliced almonds and bake for 40-50 minutes or until the cake is golden brown and ready.

Let cool in the mold for 15 to 20 minutes before serving.

For the Mascarpone Cream in a large bowl mix the cold mascarpone cheese, condensed milk, salt and cream. Beat with a hand or stand mixer for 30 seconds.

Gradually add the sugar and continue beating until soft peaks form.
Add the vanilla extract.
Cool until the must of serving.

Serve the cobbler while still hot, topped with a dollop of chilled mascarpone cream.

Enjoy!