Apricot Pretzel Sticks Cake

While I am writing these words, I still have the taste of this delicious apricot pretzel sticks cake in my mouth. This is seriously such a delicious treat and we are not going to use the oven. When I first tried it, I thought it was OK, you know, good, but not necessary excellent. However, the day after, I was so surprised, it tasted just so much better. So this is definitely a cake you can make in advance. Yummy, yummy, yummy. And for that reason this recipe made it on the blog, so let’s enjoy this apricot pretzel sticks cake!Yeah, this recipe requires you to prepare three parts. But I promise, it is worth the effort. I think, you can make all three within half an hour and then the fridge is going to take care of the rest. The best part is that you do not require the oven, so this is a perfect recipe for summer. So can I invite you to make this cake to enjoy on a hot summer day? I sure hope so!

Apricot Pretzel Sticks Cake

Serves: One 18cm/6 inch ∅ cake
Prep Time: 30min Total Time: 30min

This apricot pretzel sticks cake does not require the oven and tastes even better on the second day.


  • Crust
  • 60 grams of butter
  • 100 grams of pretzel sticks

  • Apricot Filling
  • About 12 apricots (I had pretty small ones, you may need less)
  • Optional: a sprig of rosemary
  • 50 grams of brown sugar (may be replaced with regular sugar)

  • Cream Cheese Filling
  • 200 grams of heavy cream
  • 40 grams of regular sugar
  • 1 teaspoon of vanilla extract
  • 100 grams of cream cheese
  • 3 teaspoons of cream stabilizer, such as "Whip it" from Dr. Oetker, you may find it at Walmart or Publix



In this reel you will see how I prepare the cake. For the crust melt the butter and process the pretzel sticks in a food processor. You can also use a sealed bag you place the pretzel sticks in and bang it with a rolling pin, juct be sure you have small crumbs. Mix with the melted butter and press down the bottom of a 18cm/6 inch springform. Chill until further use.


For the filling cut the apricots in half and take out the stone. Melt the sugar in a large frying pan on medium heat, once melted, place the sprig of rosemary inside, if using and the apricots, cut side facing down, into the sugar, turn heat to low and let simmer for about five minutes and the apricots have released a bit of juice. Let cool.


For the cream cheese filling beat the heavy cream with the sugar and vanilla extract for about 30 seconds, add the stabilized and beat until stiff. Add the cream cheese and bit again until very stiff.


Place a set of apricots cut side facing downwards onto the crust. Then spread the cream cheese filling on top and chill for a few hours. Once ready to serve, place the remaining apricot halfs on top, this time the cut side facing upwards. You may use the liquid/caramel as well to spread over the cake. Release from springform with a sharp knife and enjoy the cake. It will taste better on the second and third day and thus can be easily prepared in advance.

P.S.: If you are interested in other recipes with apricots, how about:

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1 Comment

  • Reply
    zorra vom kochtopf
    Friday August 4th, 2023 at 03:11 PM

    Das klingt abgefahren und genau nach meinem Geschmack!

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