Gingerbread and sour cream sandwiches

Name: Gingerbread and sour cream sandwiches
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 2 can(s) (à 850 ml/ 500 g stripping) Apricots; 75 g flaked almonds; 250 g Butter or margarine; 375 g Sugar; 7-10 Tbsp grated peel of 1 untreated lemon and 1 orange; 4 Eggs (size M); 250 g Flour; 75 g Cornstarch; 1 heaped Tsp baking powder; 3 TABLESPOONS Gingerbread spice; 1/2 l Milk; 2 packages Pudding powder vanilla flavor; 600 g Schmand; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

2 can(s) (à 850 ml/ 500 g stripping) Apricots
75 g flaked almonds
250 g Butter or margarine
375 g Sugar
7-10 Tbsp grated peel of 1 untreated lemon and 1 orange
4 Eggs (size M)
250 g Flour
75 g Cornstarch
1 heaped Tsp baking powder
3 TABLESPOONS Gingerbread spice
1/2 l Milk
2 packages Pudding powder vanilla flavor
600 g Schmand
7-10 Tbsp Fat and breadcrumbs

Directions

1
Drain the apricots on a sieve. Lightly roast the flaked almonds in a dry pan. Cream fat and 200 g sugar. Add lemon and orange peel and stir in the eggs one by one. Mix flour, cornstarch, baking powder and gingerbread spice and finally stir in briefly.
2
Spread the dough evenly into a greased fat pan sprinkled with breadcrumbs. Cover with apricot halves (cut surfaces on the dough). Bring 3/8 litres of milk and remaining sugar to the boil. Stir pudding powder and remaining milk until smooth. Pour into the boiling milk and bring to the boil while stirring. Stir in sour cream and spread the mixture over the apricots. Sprinkle with almond flakes and bake in the preheated oven (electric: 175 °C / gas: level 2) for about 40 minutes. Leave to cool on the tray. Cut the cake into lozenges.
3
Stir in sour cream and spread the mixture over the apricots. Sprinkle with almond flakes and bake in the preheated oven (electric: 175 °C / gas: level 2) for about 40 minutes. Leave to cool on the tray. Cut the cake into lozenges. Decorate as you like with cream tuffs, apricot halves and almonds. Results in about 20 pieces