Apricot sour cream cake
DIFFICULTY
RATING
COOK TIME
90 mins
90 mins
TOTAL TIME
90 mins
90 mins
Ingredients
Servings:
8
- 80 gr. butter
- 100 gr sugar
- 1 Egg
- 200 g Flour
- 1 Teel. bck powder
- 1 can(s) Apricots
- 200 g Schmand
- 1 Pudding powder, vanilla
- 1 Essl. sugar
- 1 Egg
Directions
- 1
From butter, sugar, 1 egg, flour and baking powder make a batter in a 26 cm. Form. Drain the apricots, collect the juice and fill up to 500 ml. with sugar, 2 tablespoons of lemon juice, bring the pudding powder to the boil and pour over the apricots.
- 2
Bake at 180 degrees for 30 minutes.1 Whisk the egg white to snow, mix the egg yolks with sugar and sour cream, fold in the beaten egg white and place on the apricots. Bake at 180 degrees for 15 minutes and sprinkle with icing sugar.
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