Poppy seed apricot cake

AUTHOR
Billie Wagner
DIFFICULTY
very easy
RATING
3 3
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 12
  • 1 large (850 ml) + 1 small (425 ml) tin of apricot halves
  • 200 g Butter
  • 275 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 4 Eggs (size M)
  • 125 g Buttermilk
  • 250 g Wheat flour
  • 25 g ground poppy seed
  • 3 TSP Baking Powder
  • 400 g Double cream cream cheese
  • 250 g Whipped cream
  • 2 packages Cream stabiliser
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Pour 1 large tin of apricots into a sieve and drain well. Cream butter, 200 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir the eggs one after the other into the fat-sugar mixture.

  2. 2

    Stir in buttermilk as well. Mix flour, poppy seeds and baking powder and stir into the mixture quickly. Grease a fat pan of the oven (36 x 41 cm) and dust with flour. Add the dough and smooth it down.

  3. 3

    Cut the drained apricots into large pieces and spread on the cake. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Remove and let cool on a cake rack.

  4. 4

    Mix cream cheese and 75 g sugar. Whip the cream and the cream firm with the whisk of the hand mixer until stiff. Stir the cream into the cream cheese and whip again until a creamy, firm mixture is formed.

  5. 5

    Cut the cake into four equally sized plates. Place one cake base on a cake plate, spread about 1/3 of the cream on top, place another cake base on top and press down lightly. Repeat the process until the cream is used up, finish with a cake base.

  6. 6

    Chill for about 1 hour.

  7. 7

    Pour 1 small tin of apricots into a sieve and drain well. Cut the apricots into slices, spread on the cake, dust with icing sugar and serve.

Nutrition Facts

KCAL
560 kcal
CARBS
52 g
FATS
34 g
PROTEINS
10 g