Discover an extraordinary apricot cake recipe that goes far beyond ordinary cake recipes. Here, innovative taste and uncomplicated preparation combine to create an experience that will delight both baking beginners and experienced kitchen wizards.
Welcome to my baking oasis, dear friends of sweet art! ✨ Today I'm taking you on a culinary journey of discovery that will take your idea of cake to a whole new level. Imagine an apricot cake whose airy, light texture and the fresh note of sun-ripened apricots will enchant your senses. 🍑🍰
This recipe is a highlight for anyone looking for simple cake recipes that still offer a touch of sophistication and originality.
Below you will find the instructions for making the respective components. Finally we put everything together and the result is a delicious one!
At the bottom of this post you will find a list of all the required 📋 ingredients and complete video instructions! 🎥
Creamy vanilla pudding cream for our apricot cakes
300 ml milk (1 1/4 cups)
2 tbsp cornstarch
1 egg yolk
3 tbsp sugar
1 tbsp vanilla sugar
Start by mixing 300 ml milk (1 1/4 cups) with 2 tablespoons cornstarch in a small bowl mix thoroughly. Set this mixture aside.
Take a medium-sized saucepan and add 1 egg yolk, 3 tablespoons of sugar and 1 tablespoon of vanilla sugar into it.
Mix these ingredients well. Heat the mixture over medium heat, stirring continuously until it begins to simmer. Be sure to stir constantly to avoid lumps forming.
Once the mixture is simmering, pour in the milk-cornstarch mixture. Continue stirring until the cream thickens and takes on a pudding-like consistency.
Transfer the finished custard cream into a container. Cover the surface directly with plastic wrap to prevent a skin from forming. Allow the cream to cool before using or serving.
Light lemon cake batter
300 g all-purpose flour (2 1/2 cups)
2 tsp baking powder
100 g powdered sugar (3/4 cup)
100 ml vegetable oil (7 tbsp)
2 eggs
Lemon zest (adjust to taste)
In a large mixing bowl, sift 300 g all-purpose flour (2 1/2 cups) with 2 teaspoons baking powder and mix thoroughly. Add 100 g powdered sugar (3/4 cup) and 100 ml vegetable oil (7 tbsp) and mix everything evenly.
Now add some lemon zest. The lemon zest gives the dough a fresh, lemony note.
Knead all ingredients into a smooth dough. If the dough is too sticky, add a little more flour.
Divide the dough into two equal portions. Then wrap both halves of dough in cling film and place them in the fridge for 20 minutes. Cooling makes the dough firmer and easier to work with later.
The apricot pudding cookies
80 g apricots (1/3 cup, chopped into cubes)
Icing sugar for decorating
Prepare a cutting board dusted with flour and roll out one half of the previously chilled dough on it. The thickness should be about 5 mm.
Use a circular cookie cutter to cut circles out of the dough.
Carefully place these dough circles on a baking tray lined with baking paper.
Now the previously prepared pudding cream is used. Pipe a small amount of cream into the center of each dough circle.
Cut 80 g apricots (1/3 cup) into small cubes and distribute them evenly over the pudding cream.
Take the second half of the chilled dough and rub it over the dough circles with a cheese grater. This creates fine dough crumbs that cover the cookies.
Carefully work the excess dough scrapings that fall next to them into the dough circles.
Bake the cookies at 200°C (400°F) for 20 minutes on top/bottom heat until they are golden brown.
After baking, let the cookies cool and dust them lightly with icing sugar.
The result
Delightfully fragrant, freshly baked Apricot Pudding Cookies that offer the perfect balance of sweet and crunchy. An ideal companion for your coffee break or as a special treat for your loved ones. Enjoy the irresistible taste and texture of these unique cookies. Have fun baking and enjoying!
📋 INGREDIENTS
Cream
300 ml milk (1 1/4 cups)
2 tbsp cornstarch
1 egg yolk
3 tbsp sugar
1 tbsp vanillin sugar
Dough
300 g all-purpose flour (2 1/2 cups)
2 tsp baking powder
100 g powdered sugar (3/4 cup)
100 ml vegetable oil (7 tbsp)
2 eggs
Lemon Drive
80 g apricots (1/3 cup, chopped into cubes)