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Apricot Cake with Cream Sauce

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Apricot Cake with Cream Sauce

The perfect apricot cake with cream sauce recipe with a picture and simple step-by-step instructions.

  • 80 g Butter
  • 80 g Sugar
  • 2 Pc. Free range eggs
  • 1 packet Vanilla sugar
  • 200 g Flour
  • 1 tsp Baking powder
  • 3 tbsp Milk or cream
  • 1 Can Apricots
  • 2 piece Free-Range eggs – This is where the ingredients for the glaze begin-
  • 2 tbsp Sugar
  • 2 tbsp Rum-I have a small Bottle n Backrum taken-
  • 1 a cup Sour cream
  1. Make a firm batter from the above ingredients and place in a greased springform pan. Place the apricots on the dough with the core indentation facing upwards. Bake at 180 ° C-220 ° C for 20 MINUTES. For the topping: eggs, sugar Beat the rum and rum until frothy, stir in the sour cream. After a baking time of 20 minutes, spread the topping over the cake, bake for another 15 minutes.
  2. Instead of apricots, you can also use rhubarb, but add sugar to it before the icing is spread over it.
Dinner
European
apricot cake with cream sauce

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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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