Advent – Sour Cream Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 150 g butter, (soft)
- 100 g suar, (if desired also 150 )
- 4 egg (s)
- 350 g wheat flour, type 405 or 550
- 1 teaspoon Baking powder
- 3 teaspoons gingerbread spice
- 50 ml milk
For covering:
- 2 cans apricot (s), (or peaches)
- 2 packs pudding powder, (almond, substitute vanilla or cream)
- 700 ml milk
- 150 grams sugar
- 600 g sour cream
- 2 egg (s)
- 100 g flaked almonds
Print Recipe
Pin Recipe Instructions
- First drain the fruit and quarter the apricots or peaches in not too thin wedges. By the way, we mean large doses of around 850 ml.
- For the batter, first beat the butter and sugar until creamy, then add the eggs. Mix the flour (preferably sifted), baking powder and gingerbread spice (possibly a pinch of salt) and stir in with the milk. Then spread the dough on the high baking sheet or in the drip pan (greased or lined with baking paper). Now distribute the fruit on the dough.
- Cook a thick pudding from the specified amount of milk, sugar and pudding powder. Mix the sour cream and eggs, fold in and spread everything over the batter and apricots.
- Bake at around 180 ° C (top / bottom heat, preheated) for about 40-45 minutes (unfortunately I rarely look at the watch while baking, so please bake more by sight than after the watch). In any case, the dough must be through (-> stick test) and the pouring must take on a light color, but not brown.
- After about 15 minutes of baking time, sprinkle the almond flakes on top and finish baking the cake.
- Once cooled, cut into rhombuses, triangles or rectangles, possibly decorated with cream tuffs, almond flakes (possibly roasted beforehand) and some narrowly cut apricot wedges that have been taken aside.
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