Walnut-apricot butter cream cake

Name: Walnut-apricot butter cream cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 100 g Walnut kernels; 125 g Butter; 100 g Sugar; 3 Eggs (size M); 5 TABLESPOONS Milk; 125 g Flour; 2 TEASPOONS Baking Powder; 7-10 Tbsp Fat and breadcrumbs; 1 package Pudding powder "Vanilla Flavor"; 400 ml Milk; 2 TABLESPOONS Sugar; 150 ml Egg liqueur; 1 can(s) (850 ml/ 500 g stripping) Apricots; 275 g Butter; 50 g flaked almonds; 30 g Dark chocolate; 6 Walnut halves; 3 Cocktail cherries; 7-10 Tbsp Cling film

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

100 g Walnut kernels
125 g Butter
100 g Sugar
3 Eggs (size M)
5 TABLESPOONS Milk
125 g Flour
2 TEASPOONS Baking Powder
7-10 Tbsp Fat and breadcrumbs
1 package Pudding powder "Vanilla Flavor"
400 ml Milk
2 TABLESPOONS Sugar
150 ml Egg liqueur
1 can(s) (850 ml/ 500 g stripping) Apricots
275 g Butter
50 g flaked almonds
30 g Dark chocolate
6 Walnut halves
3 Cocktail cherries
7-10 Tbsp Cling film

Directions

1
Grind the walnuts. Cream butter and sugar. Stir in the eggs one by one. Add milk. Mix flour, walnuts and baking powder and finally stir into the mixture. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs.
2
Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175°C/ gas: level 2) for approx. 20 minutes. Let cool down on a cake rack. In the meantime mix pudding powder, 4 tablespoons of milk, sugar and advocaat.
3
Bring the rest of the milk to the boil, stir in the pudding powder and bring to the boil again while stirring. Put the pudding in a bowl, cover with foil and let it cool down. Drain the apricots on a sieve.
4
Cut through the walnut base once, place the edge of the springform pan around the lower base. Put 2 apricots aside and cover the bottom with the rest of the apricots. Stir butter until creamy white. Stir the pudding until smooth and add it to the butter by the spoonful.
5
Spread half of the buttercream on the apricots and cover with the second base. Put in a cool place for about 1 hour. Leave the rest of the buttercream to stand at room temperature. Meanwhile roast the almonds in a dry pan and let them cool down.
6
Melt the chocolate on a hot water bath, dip the walnut halves halfway into the chocolate and let it set on a cake rack. Cut the remaining apricot halves into slices. Halve the cherries.
7
Use a knife to remove the cake from the tin and spread some of the remaining buttercream on it. Press the flaked almonds to the edge. Put the rest of the buttercream in a piping bag
8
Decorate tuffs alternating with walnut, apricot and cherry. Makes about 16 pieces.