#cake #Food #Drink >> Easter cake - apricot cake
#cake #Food #Drink >> Easter cake - apricot cake
You’ll Need:
1 large can apricots (around 25 pieces)
the juice of pickled apricots
2 packs. Custard powder
500 ml milk
600 g sour cream
150 g sugar
2 cl triple sec (orange liqueur) - alternatively a little more apricot
juice 1 pck. Gelatin, or 6 leaves
2 glasses apricot jam (per glass approx. 400 g, I use from Mövenpick "velvet "Without seeds")
about 50 g of chocolate for the coating
a handful of almond leaves
vanilla pod or vanilla extract
a sponge cake
How to Make:
1. First, the sponge cake is prepared and baked in a deep baking pan for about 15 minutes. Then set aside to cool.
2. Then the vanilla sour cream filling is produced. To do this, prepare 2 sachets of vanilla pudding powder according to the package instructions with 500 ml milk and 80 g sugar. Set the pudding aside to cool and cover with a cling film to prevent skin from forming.
3. The gelatin is prepared after the package leaflet, but not with water, but with the juice of apricots. For the apricot jelly, the 1 1/2 glasses of apricot jam with 10 tablespoons of apricot fluid and 2 cl triple sec are briefly boiled. The gelatin is stirred only when the mass is no longer boiling hot.
4. When the pudding has cooled slightly and feels lukewarm, the remaining sugar, as well as the room-warm sour cream and the vanilla pod / vanilla extract can be added. (To avoid lumps in the pudding, pudding and sour cream should be a bit warmer during mixing).
5. From the cooled biscuit bottom, the surface is cut straight and coated with about 1/2 half a glass of jam. Return the cake to the mold and brush with the vanilla filling. Put the mold in the fridge.
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http://frau-zuckerfee.de/osterkuchen-anleitung-bienenkuchen-aprikosen-schmand-kuchen/
