Apricot Cream Casserole

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	40 mins
Total Time	1 hr
Course	Dessert
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

First, scratch the apricots crosswise on the round side, pour hot water over them and peel them. Then halve and stone and cut into bite-sized pieces.
Separate the eggs and beat the egg whites into very stiff snow (this works very well if you add a pinch of salt).
In a mixing bowl, mix the flour mixed with 1 teaspoon of Mondamin with the sour cream, then stir in cane sugar, vanilla sugar and egg yolks and season to taste with the lemon zest. Loosely fold in the stiff egg whites.
Place the apricot pieces in a well-buttered casserole dish and pour the cream mixture over them. Bake the casserole in an oven preheated to 160 ° C (O / U heat) for about 30 - 40 minutes.
A wine foam sauce or vanilla sauce goes well with it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.