Quick Apricot Cake

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(1 vote)
Quick Apricot Cake
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Health Score:
3,9 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
1
For the batter
80 grams butter
100 grams sugar
2 eggs
200 grams Pastry flour
1 tsp Baking powder
For the custard
1 can Apricot (820 ml or 28 ounces)
1 pkg vanilla pudding mix
1 Tbsp sugar
For the topping
3 eggs
90 grams sugar
200 grams Sour cream
Also
butter (for greasing pan)
breadcrumbs (for the pan)
powdered sugar (for serving)
How healthy are the main ingredients?
ApricotSour creamsugarsugarsugaregg

Preparation steps

1.

Drain the apricots through a sieve, and save the juice.

2.

For the batter: mix the butter with the sugar, eggs, flour and baking powder until smooth. Pour the mixture into a 28 cm (approximately 11 inch) greased springform pan. Fill the pan all the way, and arrange the apricots evenly on top.

3.

For the custard: prepare the custard powder according to package instructions, adding the apricot juice and sugar. Pour the custard over apricots while still hot. Bake the cake in a preheated oven at 190°C (approximately 350°F) for about 35-40 min.

4.

For the topping: separate the eggs. Mix the yolks, sugar and sour cream together. Whip the egg whites until they form soft peaks, and fold into the egg mixture. Apply the topping to the cake while it is still hot, then bake again for 15-20 minutes. Let cool for at least 1 hour, then release from the mold, dust with powdered sugar and serve.