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Apricot cake

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Ingredients for 12 servings:

  • 500 g puff pastry
  • 200 ml cream
  • 3 eggs, including the yolk
  • 150 g sugar
  • 1 tbsp vanilla sugar
  • 2 tbsp flour
  • 2 tbsp rum
  • 1 can/n apricot(s)
  • 50 g almond(s) (flakes)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Roll out the puff pastry into a springform pan and form a crust. Combine the cream, egg yolks, sugar, vanilla sugar, flour, and rum. Bring to a boil briefly, then let cool. Spread the cream over the base, top with apricots, and sprinkle with flaked almonds. Bake at 220°C for about 40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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