Apricot and Sour Cream Cake

Apricot and Sour Cream Cake



yield : 10

For the sponge:
2 eggs
2 tbsp orange juice
75 g sugar
1 tsp vanilla extract
75 g flour
25 g corn starch
1 tsp baking powder
1 tsp grated orange peel
For the filling:
250 ml orange juice
50 g sugar
30 g corn starch
2 eggs, separated
5 tbsp water
For the topping:
3 orange
1 packet(s) jelly glaze
250 ml apple juice
To garnish:
200 ml whipped cream

Directions for Apricot and Sour Cream Cake

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 40 min / Grade of difficulty: medium / Calories per portion: n/a

Strain the apricots and roughly grate the marzipan.For the dough: 
Sieve the flour with the baking powder into a bowl. Add the curd cheese, the milk, the oil, the sugar, the vanilla extract, the salt and the grated marzipan. Mix with a hand blender.

Roll out the dough on a greased baking tray and place a cake frame around.

Preheat the oven to 180°C.

For the topping: 
Prepare a pudding with the custard powder, the sugar and the milk. Allow to cool slightly, then fold in the sour cream. Divide the mixture on the dough and flatten.

Evenly divide the apricot halves on top, then sprinkle with the almond flakes. Bake the cake in the preheated oven for approximately 40 minutes.

Transfer the cake on a wire rack and allow to cool. Gently remove the cake frame.

For the glaze: 
Stir the lemon juice with the icing sugar until you get a viscous mixture. Sprinkle the cake with the glaze.