Apricot Cream Cake

This is a refreshing dessert to keep in mind during peak apricot season in July and August. It is perfect when you need something you can prepare ahead, as the cakes can be made through Step 3, covered, and refrigerated for up to five days or frozen for two to three weeks. While Cointreau can be relatively expensive, and in many instances it wouldn’t matter if you used a less expensive orange liqueur, in this filling you can tell the difference, so avoid using a substitute unless you must.<