Apricot cake

Ingredients for 1 servings:

• 250 g flour
• 100 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 140 g butter
• 1 tsp baking powder
• 1 gr. can/n apricot(s)
• 1 packet of vanilla pudding powder
• 90 g sugar
• 3 egg yolks
• 1 cup sour cream
• 3 egg whites

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

For the base, beat the egg, butter, and sugar until light and fluffy. Add the flour and baking powder. Chill the shortcrust pastry for about 30 minutes. Roll it out and place it in a springform pan, creating a rim about 2 cm high. Drain the apricots, reserving the juice. Make a pudding from 1/2 liter of apricot juice (top up with water if necessary) and the vanilla pudding powder. Spread the apricots on the shortcrust pastry and spread the still-hot pudding on top. Bake the cake at 200°C (top/bottom heat) for about 35 minutes. For the glaze, beat the egg whites until stiff peaks. Beat the egg yolks with the sugar and sour cream until light and fluffy. Fold in the beaten egg whites and bake the cake for another 10-15 minutes. DO NOT turn it out.