Triangular-shaped pastries with apricot and cream cheese filling.

Ingredients

• 200 g of softened butter
• 200 grams of sugar
• 1 vanilla bean (or 2 vanilla sugar sachets)
• 4 medium-sized eggs
• 200 g of flour (T45)
• 40 g of unsweetened pure cocoa
• 3 teaspoons of baking soda or baking powder
• A pinch of salt
• 1/2 liter of whole milk
• 1 sachet of vanilla custard powder
• 3 tablespoons of sugar
• 100 g of fresh cheese
• 2 tablespoons of whole milk
• 2 tablespoons of sugar
• 200 g of heavy cream
• 1 vanilla bean (or 2 vanilla sugar sachets)
• Approximately 1 kg of fresh, ripe apricots
• A few sprigs of lemon balm
• powdered sugar

Wash the apricots in warm water, dry them, halve them, and remove the pits.

Sift the flour with the cocoa and baking powder.

Split the vanilla pod open and scrape out the seeds.

Line a baking sheet with parchment paper and preheat the oven to 180 °C.

Mix the flour, sugar, and 3 tablespoons of milk together.

Bring the remaining milk to a boil, then stir in the dissolved powder. Remove from heat and let it thicken while stirring.

Let it cool while stirring occasionally, and prepare the dough at the same time.

Whip the butter with the sugar, salt, and vanilla until light and fluffy, then add the eggs one at a time.

Incorporate the flour mixture.

Spread the dough evenly on the baking sheet.

Place small mounds of vanilla cream on top with a spoon, then use a fork to create swirling patterns in the batter.

Distribute the halved apricots evenly over the dough.

Bake for approximately 30 minutes, or until the cake is golden brown and cooked through (check with a wooden skewer).

While doing that, smooth the ricotta cheese with sugar and milk.

Whip the cream until soft peaks form, then gently fold in the vanilla seeds and incorporate them into the cream cheese.

Cut the cake into approximately 12 squares, then cut each square in half to create two triangles.

Spoon a little cream onto each triangle, garnish with mint and powdered sugar, and serve immediately.