John Myers
Ingredients for 1 servings:
- 200 g flour
- 75 g sugar
- 75 g butter
- 1 tsp baking powder
- 1 packet of vanilla sugar
- 1 pinch of salt
- 1 egg(s)
- 500 ml milk
- 2 packs of vanilla pudding powder for cooking
- 175 g sugar
- 600 g sour cream
- 1 gr. can/n apricot(s)
- 1 pack of clear cake glaze
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
for 12 pieces
Grease the sides of a 26 cm springform pan and line the bottom with baking paper. Knead together the flour, sugar, salt, baking powder, vanilla sugar, butter, and egg. Press the dough firmly into the springform pan, creating a 3-4 cm high edge. Drain the apricots and reserve the juice. Mix the custard powder with 15 tablespoons of milk. Stir until smooth, so there are no lumps. Bring the rest of the milk to a boil with the sugar and stir in the mixed custard powder. Bring the pudding to a boil briefly. Pour the sour cream into a bowl. Immediately mix the pudding with the sour cream. Spread the cream over the pastry base and top with the apricots. Bake at 175 degrees Celsius (top/bottom heat) for 60 minutes. Then turn off the oven and let the cake rest briefly. Remove from the oven and let cool. Prepare the glaze according to the package instructions using the apricot juice and spread it over the cake. Refrigerate the cake until ready to serve.
Facebook Comments