John Myers
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Apricot Cake with Sprinkles
The perfect apricot cake with sprinkles recipe with a picture and simple step-by-step instructions.
dough
- 330 g Flour
- 100 g Ground nuts
- 250 g Butter at room temperature
- 250 g Icing sugar
- 1 packet Baking powder
- 1 Pc. Egg
- 3 tbsp Water cold
filling
- 1,5 kg Apricots
- 750 g Curd
- 250 g Sour cream
- 200 g Icing sugar
- 3 packet Vanilla sugar
- 3 tbsp Flour
- 2 tbsp Corn starch
- 2 Pc. Free range eggs
Soil and sprinkles
- For the base dough, stir all the ingredients first with the electric hand mixer, then rub between both hands until a crumbly mixture has formed (not too long, otherwise there will be no crumble). Put aside.
Covering
- Wash, core and halve the apricots. Put aside. Mix the curd cheese, sour cream and the remaining ingredients of the topping (except for the apricots) to a smooth mass (flour and starch last).
- Distribute 3/4 of the base dough evenly in a large tin (rectangular is good) and press it smoothly. Then distribute the curd mixture evenly on top and smooth it out. Then place the apricots on top with the inside facing up (ordered or disordered is left free, it should be halfway even ;-)). Finally, distribute the remaining crumble dough over the sheet cake.
to bake
- Bake in the preheated oven at approx. 180 degrees for about 45 minutes, until the crumbles are very slightly golden on top and the curd cheese mixture is no longer liquid, but still sticks to the knife / chopsticks. Wonderfully juicy summer cake 🙂
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