Apricot Delight

Prep Time: 20min
Refrigerate Time: 8hrs
Total Time: 8hr 20min
Yield: 8-12 Servings

Ingredients

8*10 Inch Sponge Cake (slice into 1-inch thickness)

2 Cups Kubani Ka Meetha
2 Cups Custard (without fruits)
1 Cup Whipped Cream
2 Tblspn Sliced Almonds (soaked in hot water for 30 minutes & skin removed)

Directions

• Check out my blog for sponge cake, kubani ka meetha, custard & whipped cream recipes.
• In an 8*10 inch rectangular glass bowl or aluminum tray place the sponge cake for the base layer & evenly spread kubani ka meetha over the cake to make second layer.

• Now pour custard over kubani ka meetha to make third layer & cover with a plastic wrap. Refrigerate for 4 hours to set.

• After 4 hours, remove the wrap & spread whipped cream evenly over custard to make fourth layer.

• Finally garnish with sliced almonds & cover with a plastic wrap. 

• Refrigerate for another 4 hours or overnight to set. 
• Serve chilled apricot delight.