Apricot Cake with Cream

For the apricot cake with cream, melt the butter, let it cool a little and make crumbles with flour, cinnamon and 15 dag sugar. This is best done with your fingers or with the dough hook of the food processor.

Preheat the oven to 170 °C and grease a baking tray (approx. 40 x 30 cm).

Spread the crumbles on the baking tray and press them down.

Cook vanilla pudding from milk with 10 dag sugar according to package instructions.

Drain the apricots well. Collect the juice.

Let the pudding cool down and stir in sour cream and curd cheese.

Spread the pudding mixture on the crumble and top with apricots.

Bake the cake on the middle shelf for about three quarters of an hour. Remove and let cool.

Cook the cake jelly according to package instructions with the remaining sugar and the collected apricot juice and spread on the apricot cake with cream.

Preparation Tip:

You can prepare your apricot cake with cream of course also with fresh fruit. These then stew a little!

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