John Myers
Ingredients for 1 servings:
- 200 g butter
- 150 g sugar
- 5 eggs
- 200 g flour
- 2 tsp baking powder
- 750 ml milk
- 2 packs of pudding powder, vanilla
- 100 g sugar
- 3 packs of cream stiffener
- 400 g sour cream
- 1 gr. can/n apricot(s)
- 1 pack of cake glaze, clear
- ½ jar apricot jam
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Line a baking sheet with baking paper and place a baking frame approximately 26 x 36 cm on top. For the base, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Mix the flour and baking powder, sift them, and stir them into the butter mixture. Spread the batter onto the prepared baking sheet and bake in a preheated oven at 175°C for approximately 30 minutes. Let the base cool. Strain the apricot jam through a sieve and bring to a boil in a saucepan with a little water. Spread the thick glaze over the base and let it cool. For the filling, prepare the pudding with sugar and milk according to the package instructions and let it cool. Add the sour cream and cream stiffener to the pudding and stir in. Spread the filling over the base. Drain the apricots and place them, rounded side up, on the cake. Refrigerate the cake for at least 2 hours (preferably overnight) to allow the filling to set. Prepare the glaze according to the instructions and cover the cake with it. When the icing is firm, the cake can be cut.
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