Ant Apricot Cake with Pudding Filling

Summary

Prep Time	40 mins
Cook Time	45 mins
Total Time	1 hr 25 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

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

Instructions

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.
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.
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.
Halve or quarter the apricots, depending on their size, and distribute them evenly on the dough.
Bake in the preheated oven at 180 degrees top / bottom heat for about 45 minutes.
Dust them with a little icing sugar when they have cooled down.

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