John Myers
Ingredients for 1 servings:
- 1 can apricot(s) (850 ml)
- 500 g butter
- 300 g sugar
- 6 eggs
- 350 g flour
- 1 packet of baking powder
- 2 tbsp cocoa powder
- 1 pack of pudding powder
- 500 ml milk
- 300 g white chocolate coating
- 50 g coconut oil
- Cocoa powder, for dusting
- Grease for the tray
Instructions
Working time approx. 1 hour 25 minutes; Rest time approx. 6 hours; Total time approx. 7 hours 25 minutes
Drain the apricots. Beat 250g softened butter and 250g sugar with the whisk attachment of a hand mixer until fluffy. Beat in the eggs one at a time. Mix the flour and baking powder and stir into the butter and egg mixture. Spread half of the batter onto a greased ovenproof dish. Stir the cocoa powder into the remaining batter. Spread the dark batter onto the light batter. Place the apricots on top. Bake in a preheated oven at 175°C (150°C fan-assisted oven) for about 30 minutes. Allow to cool. Meanwhile, mix the custard powder, 50g sugar, and 6 tablespoons of milk until smooth. Bring the remaining milk to a boil, stir in the mixed custard powder, and bring to a boil again briefly. Transfer to a bowl, cover with cling film, and allow to cool. Beat 250g softened butter with the whisk attachment of a hand mixer until creamy white. Briefly stir the vanilla pudding and add it to the butter, tablespoon at a time, while stirring. Spread the buttercream over the cake and chill for at least 3-4 hours. Chop the chocolate coating and coconut oil and melt them over a pan of hot water. Cool while stirring, then spread it over the cake. Use a cake comb to create wavy lines through the chocolate coating. Let it dry. Cut the cake into slices and dust with cocoa powder.
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