John Myers
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Apricot Cake
The perfect apricot cake recipe with a picture and simple step-by-step instructions.
batter
- 200 g Flour
- 100 g Butter
- 100 g Sugar
- 3 Eggs
- 1 pck. Vanilla sugar
- 0,5 pck. Baking powder
- 600 g Apricots
creamy cream
- 100 g Sour cream
- 150 g Cream
- 1 pck. Instant gelatine 15gr.
- 2 Eßl. Sugar
batter
- Stir the butter, eggs, sugar and the vanilla sugar until foamy. Gradually add the flour mixed with the baking powder. Grease a small baking sheet (24x22cm) and sprinkle with breadcrumbs. Put the dough on the baking sheet. 500gr. Wash the apricots, stone them and halve. Place on the dough. Bake at 200 degrees for about 25 minutes.
creamy cream
- Beat the cream with 1 tablespoon of sugar until stiff. Stir the sour cream until creamy and mix in the gelatine. First fold in half of the cream. Then add the rest. Spread the cream on the cooled cake. Stone 100 g apricots and cut into small pieces. Add the sugar and purée finely with the hand blender. Spread the apricot puree on top of the cream according to your mood. Chill for 1 hour.
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