This cake will bring up the mood of the kids in home office.
- 1 can of apricot (half fruit)
Base:
- 200 g margarine
- 200 g sugar
- 4 eggs
- 300 g flour
- 2 teaspoons baking powder
- 1 pinch of salt
Cover:
- 1 package of vanilla pudding powder
- 100 g sugar
- 530 ml milk
- 400 g Schmand (Sour cream)
- Hand-held stirrer or kitchen machine
- Oven (with baking tray)
- Baking paper
Drain can of apricots and collect juice. Preheat oven to 180 degrees Celsius. Line baking tray with baking paper.
Whip 200 g margarine (at room temperature) and 200 g sugar until creamy. Stir in 4 eggs. Mix 300 g flour, 2 teaspoons baking powder and 1 pinch of salt and stir into the dough with 100 ml apricot juice. Spread the dough on the baking tray and bake for about 20 minutes until golden brown. Let it cool down.
Mix 1 packet of custard vanilla powder and 100 g sugar. Add 6 tablespoons of milk and whisk until smooth. Bring 440 ml milk to the boil, remove from the heat. Stir in the pudding powder with the whisk. Put the pudding back on the stove and let it boil down to a thick cream for 1-2 minutes while stirring. Let it cool down, stirring occasionally. Stir in 400 g sour cream. Spread the cream on the cake and place the apricots on top like egg yolks.
This cake is particulary suited for Easter in social isolation.