Apricot and paradise cream cake with a crunchy almond topping

Ingredients for 1 servings:

• 1 cup sugar
• 2 cups flour
• ½ pack of baking powder
• 3 tbsp cocoa powder
• 2 eggs
• ½ cup oil
• ½ cup carbonated mineral water
• 1 can apricot(s) (approx. 8 – 10 apricot halves) or peaches
• possibly apricot jam
• 1 pack of cream powder (vanilla cream of paradise)
• 1 cup sour cream (200 ml)
• ½ cup crème fraîche
• 2 tbsp natural yogurt
• n. B. milk, possibly
• 100 g almond sticks
• 70 g sugar
• 50 g butter
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

A small cup is used as a cup measure.

For the base, preheat the oven to 200°C. Mix the flour, sugar, baking powder, and cocoa. Add the eggs, oil, and mineral water and prepare the dough (hand mixer: dough hook, approx. 2 minutes). Grease and flour a springform pan. Pour the dough into the pan and bake at 200°C on the middle rack for 15 minutes. For the topping, mix the sour cream, crème fraîche, and a packet of Paradiescreme and mix briefly (hand mixer: whisk, approx. 30 seconds). If necessary, make the consistency a little softer: gradually add approx. 5 tbsp of milk and 2-3 tbsp of yogurt until the desired consistency is reached. Be careful not to let the mixture become too runny, it needs to hold together later! Mix briefly again. Drain the apricots. Cut 8 apricot halves (peaches: approx. 4 halves) into thin slices (approx. 1 cm outer edge) and set aside. Meanwhile, remove the cake from the oven and let it cool. Once the base has cooled, arrange the apricot slices on the base. Spread the cream on top and smooth it with a knife. If the apricot slices don’t stick, you can “stick” them by spreading apricot jam on the dough. The cream is best shaped with a wet knife. For the crunchy almonds, melt the butter. Add the sugar and almond slivers and toast everything over high heat (stirring frequently!). Have a sieve ready. When the desired degree of browning is achieved, pour the almond mixture into the sieve and let it drain briefly. Using a spoon, gently press the almond slivers onto the outside of the cream and press them down.