Ant Apricot Cake with Pudding Filling

Summary

Ingredients

For the dough:

• 150 g butter
• 120 g suar
• 1 packet vanilla sugar
• 3 egg (s)
• 200 g flour
• 2 teaspoons baking soda
• 150 g sour cream
• 50 g chocolate sprinkles or chocolate flakes

For the pudding:

• 375 ml milk
• 2 tablespoon sugar
• 1 packet vanilla pudding powder

Moreover:

• 400 g apricot (s), for toppin
• some powdered sugar, for dusting

Print Recipe Pin Recipe

Instructions

1. For the vanilla pudding, mix the pudding powder with a little milk and the sugar. Bring the rest of the milk to the boil, stir in the mixed pudding powder and let it boil again briefly. Then let the pudding cool down, stirring a little every now and then.
2. For the dough, stir together the butter, sugar and vanilla sugar until frothy. Gradually stir in the eggs well. Mix the flour with the baking powder and fold in together with the sour cream. Finally mix in the chocolate flakes.
3. Put the dough in a greased springform pan (26 cm diameter) and smooth it out. Put the cooled pudding in a piping bag with a medium nozzle. Spread the spout over the whole dough with a little space and dip the spout into the dough and squirt some pudding into it.
4. Halve or quarter the apricots, depending on their size, and distribute them evenly on the dough.
5. Bake in the preheated oven at 180 degrees top / bottom heat for about 45 minutes.
6. Dust them with a little icing sugar when they have cooled down.