Sour Cream-custard-apricot Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour
- 75 grams sugar
- 75 g butter
- 1 teaspoon Baking powder
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 1 egg (s)
- 500 ml milk
- 2 packs vanilla pudding powder for cooking
- 175 grams sugar
- 600 g sour cream
- 1 large can apricot (s)
- 1 pack clear cake icing
Print Recipe
Pin Recipe Instructions
- Grease the edge of a 26 cm springform pan and line the base with baking paper.
- Knead the flour, sugar, salt, baking powder, vanilla sugar, butter and egg together. Press the dough well on the springform pan and pull up one edge 3 - 4 cm.
- Drain the apricots and collect the juice.
- Mix the custard powder with 15 tablespoons of milk. Stir until smooth so that there are no lumps. Bring the rest of the milk with the sugar to the boil and stir in the mixed pudding powder. Bring the pudding to the boil briefly.
- Put the sour cream in a bowl. Mix the pudding with the sour cream immediately. Spread the cream on the dough base and place the apricots on top.
- Bake at 175 degrees top / bottom heat for 60 minutes. Then turn off the oven and let the cake rest briefly. Take it out and let it cool down.
- Prepare the icing with the apricot juice according to the instructions on the packet and distribute it on the cake.
- Put the cake in the refrigerator until ready to serve.
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