Apricot Sour Cream Cake

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(1 vote)
Apricot Sour Cream Cake
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Health Score:
5,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h.
Ready in

Ingredients

for
1
For the tart shell
½ cube Yeast (21 gram)
100 milliliters lukewarm milk
300 grams Pastry flour
75 grams sugar
1 pinch salt
1 egg
20 grams soft butter
1 tablespoon Vanilla sugar
soft butter (for the pan)
soft Pastry flour (for the pan)
For the filling
8 Apricot
1 Vanilla bean
4 eggs
400 grams Sour cream
2 tablespoons cornstarch
80 grams sugar
½ Grated zest and juice lemon
2 tablespoons ground almonds
2 tablespoons Apricot jam
For the topping
2 tablespoons butter
2 tablespoons sugar
2 tablespoons Oats
How healthy are the main ingredients?
Sour creamsugarsugaralmondsugarOats

Preparation steps

1.

For the tart shell: Stir the yeast into the milk and stir until smooth. Add all the ingredients for the dough and knead until dough is smooth and elastic. Add extra liquid or flour if necessary. Cover and let rise in a warm place, about 30 minutes.

2.

Preheat the oven to 180°C (approximately 350°F). Grease the tart pan and sprinkle with flour.

3.

For the filling: Rinse and dry the apricots, halve and remove the pits. Combine the vanilla with sour cream, cornstarch, sugar, lemon zest and stir juice smooth.

4.

Knead the dough again well, roll out and press into the pan. Sprinkle with almonds and top with apricots. Bake until golden brown, about 40 minutes. If the cake is too dark, cover with aluminum foil. Remove from oven and let cool.

5.

Heat the jam and press through a sieve. Spread it on the cake and let cool completely.

6.

For the topping: In a frying pan, caramelize the butter, sugar and oatmeal, stirring constantly until golden brown. Spread on a baking sheet to cool, crumble and sprinkle over the cake.