Creamy pudding cake with apricots

Name: Creamy pudding cake with apricots
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 1 can(s) (850 ml) Apricots; 250 g Flour; 3 TABLESPOONS Icing sugar; 7-10 Tbsp Salt; 1 egg (size M); 250 g Butter; 425 ml Milk; 65 g Cornstarch; 2 Egg yolk (size M); 300 g Whipped cream; 100 g Sugar; 2 packages Vanillin sugar; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

1 can(s) (850 ml) Apricots
250 g Flour
3 TABLESPOONS Icing sugar
7-10 Tbsp Salt
1 egg (size M)
250 g Butter
425 ml Milk
65 g Cornstarch
2 Egg yolk (size M)
300 g Whipped cream
100 g Sugar
2 packages Vanillin sugar
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Pour the apricots into a sieve and drain well. Put flour, icing sugar, 1 pinch of salt, egg, 1 tablespoon of cold water and 125 g of cold butter in small pieces in a mixing bowl. First knead with the dough hooks of the hand mixer, then with your hands to a smooth short pastry
2
Roll out the dough on a floured work surface until it is round (approx. 32 cm Ø) and lay out a greased springform pan (approx. 26 cm Ø) with the dough, pressing down the rim. Prick the dough base several times with a fork and chill for approx. 30 minutes. Then spread the apricots on the base.
3
Mix 125 ml milk, starch and egg yolks. Bring cream, 300 ml milk, sugar, vanillin sugar and 125 g butter to the boil. Stir in the mixed starch and bring to the boil for about 1 minute while stirring continuously. Pour the pudding immediately into the mould and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes. Remove the cake, let it cool down, dust with icing sugar and serve lukewarm
4
Waiting time approx. 1 hour