Fresh Apricot Cake

Ingredients

• 400 g ripe apricots
• butter (for the pan)
• 1 Vanilla bean
• 350 ml whipping cream (at least 30% fat)
• 100 ml milk
• 50 g sugar
• 3 egg yolks
• 2 Eggs
• 150 ml whipping cream (at least 30% fat)
• mint (for garnish)

Instructions

1. 1.

   Wash the apricots, halve them and pit them. Grease a 20 cm tart pan with butter. Preheat the oven to 140 °C with top and bottom heat. Scrape out the vanilla bean seeds and combine both with the cream, milk and 2 tbsp sugar in a pot and bring to a boil. Whisk the egg yolks and eggs with the remaining sugar until smooth but not frothy. Pour the hot vanilla cream over the mixture, stir, and strain through a fine sieve.

2. 2.

   Pour the batter into the tart pan, place the apricot halves cut side down on top of the batter and sprinkle with 1/2 tbsp sugar. Place the pan in a water bath and bake for about 45 minutes in the preheated oven. Whip the cream until stiff. Let the flan cool slightly, then serve topped with whipped cream and fresh mint leaves.