Summary

Ingredients

• 175 g butter
• 160 g suar
• 1 pinch (s) salt
• 3 egg (s)
• 60 g dark chocolate
• 200 g flour
• 2 tablespoon cocoa powder
• 0.5 ½ pack baking powder
• 50 g nuts, round
• 2 Table spoons milk
• 800 ml milk
• 350 g sour cream
• 1 can apricot (s), (net content 40g)
• 0.5 ½ pack cake topping
• 2 packs pudding powder, vanilla
• 80 g suar

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Instructions

1. Mix the soft butter, sugar and salt until creamy. Gradually stir in the eggs.
2. Melt the chocolate, let it cool and stir into the mixture.
3. Mix the flour, cocoa, baking powder and ground nuts and stir in portions. Possibly stir in 2-3 tablespoons of milk.
4. Fill the dough into a rectangular shape (35 x 24) and bake at 175 degrees top / bottom heat for about 25-30 minutes.
5. Please do a chopstick test, my cake was done after 20 minutes!
6. Place a baking frame around the cooled cake.
7. Prepare a pudding from pudding powder, milk and sugar according to the instructions. Allow to cool slightly. Put a cling film directly on the pudding so that no skin forms.
8. Stir the sour cream into the slightly cooled pudding and distribute the mixture on the base.
9. Drain the apricots and spread them on the cake.
10. If you only want some cake glaze on the apricots, only prepare half the amount and put it on the fruit.