Summary

Ingredients

• 250 g mararine
• 250 grams sugar
• 250 g flour
• 5 egg (s)
• 0.5 ½ pack baking powder
• 1 liter milk
• 2 packs custard powder, vanilla flavor
• 3 cups sour cream
• 4 cups crème fraîche
• 3 packs vanilla sugar
• 2 cans apricot (s), half
• 2 pack cake icing, course

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Instructions

1. Drain the apricot halves while collecting the juice.
2. Prepare a batter from margarine, sugar, flour, eggs and baking powder and bake at 175-180 ° for about 30 minutes.
3. Cook a pudding from the vanilla pudding and milk according to the package instructions and let it cool. Mix the sour cream, crème fraiche and vanilla sugar and mix with the pudding.
4. Put the cream on the base and bake the whole thing again for about 30 minutes.
5. Allow to cool and cover with the apricot halves with the curvature facing up. Prepare the icing according to the instructions on the packet, but replace some of the water with the juice of the apricots, and pour over the cake. Store cool.
6. We have this cake every year at Easter and even after many years it is still a big hit.