Quick Apricot Cake

Ingredients

• 80 g Butter
• 100 g sugar
• 2 Eggs
• 200 g Flour
• 1 tsp Baking powder
• 820 ml apricots (1 can)
• 1 packet vanilla pudding powder
• 1 tbsp sugar
• 3 eggs
• 90 g sugar
• 200 g Sour Cream
• butter (for greasing)
• breadcrumbs (for the pan)
• powdered sugar (for dusting)

Instructions

1. 1.

   Drain the apricots on a sieve, catching the juice.

2. 2.

   Whisk butter with sugar, eggs, flour and baking powder into a smooth batter. Pour the mixture into a greased 28 cm springform lined with breadcrumbs. Spread the apricots evenly over the batter.

3. 3.

   Boil the vanilla pudding powder according to package instructions with the apricot juice and sugar, then pour the hot pudding over the apricots. Bake in a preheated oven at 190°C for about 35‑40 minutes.

4. 4.

   For the glaze separate the eggs. Beat yolks, sugar and sour cream together. Whisk egg whites into stiff peaks and fold into the yolk mixture. Spread over the warm cake. Bake again for 15‑20 minutes. Cool for at least an hour before unmolding, dust with powdered sugar and serve.