Ant apricot cake with pudding filling

Ingredients for 1 servings:

• 150 g butter
• 120 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 200 g flour
• 2 tsp baking powder
• 150 g sour cream
• 50 g chocolate sprinkles or chocolate shavings
• 375 ml milk
• 2 tbsp sugar
• 1 packet of vanilla pudding powder
• 400 g apricot(s), for topping
• some powdered sugar for dusting

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Apricot cake

For the vanilla pudding, mix the pudding powder with a little milk and the sugar. Bring the remaining milk to a boil, stir in the mixed pudding powder and bring to a boil again briefly. Then let the pudding cool, stirring occasionally. For the pastry, cream the butter, sugar and vanilla sugar until light and fluffy. Gradually add the eggs, one at a time. Mix the flour with the baking powder and fold in together with the sour cream. Finally, mix in the chocolate shavings. Pour the batter into a greased springform pan (26 cm diameter) and smooth it out. Transfer the cooled pudding to a piping bag fitted with a medium nozzle. Leaving some space between the pieces all over the batter, dip the nozzle into the batter and pipe in a little pudding. Halve or quarter the apricots, depending on their size, and spread evenly over the batter. Bake in a preheated oven at 180 degrees Celsius (top/bottom heat) for about 45 minutes. Once cooled, dust with powdered sugar.