Apricot Pretzel Sticks Cake

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.