John Myers
Contents
show
Ingredients
- 80 g Butter
- 80 g Sugar
- 2 Free range eggs
- 1 packet Vanilla sugar
- 200 g Flour
- 1 tsp Baking powder
- 3 tbsp Milk or cream
- 1 can Apricots
- 2 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 cup Sour cream
Instructions
- 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.
- Instead of apricots, you can also use rhubarb, but add sugar to it before the icing is spread over it.
Nutrition
Serving: 100gCalories: 417kcalCarbohydrates: 64gProtein: 4gFat: 15g
