Side Pannel
German Apricot Cream Cake
German Apricot Cream Cake
- Recipe Submitted by maryjosh on 12/14/2016
Ingredients List
- PASTRY CRUST:
- 7 ounces flour (about 1-½ cups)
- 5½ ounces unsalted butter
- 3 ounces sugar (scant ½ cup)
- 2 egg yolks
- 1 package vanilla sugar or
- ¾ teaspoon pure vanilla
- Zest small lemon, or to taste
- ¼ cup of apricot jam or peach (optional)
- 2 pounds of fresh apricots
- For the topping:
- 1 cup sour cream
- 4 oz. sugar
- 3 whole eggs
- ½ cup heavy cream
Directions
CRUST:
Whisk together all of the dry ingredients and the lemon zest.
Create a well in the middle and add the eggs (and vanilla, if not using vanilla sugar), lemon zest and the butter.
Knead with fingers to combine.
Using the heels of your hand, knead until all the ingredients are combined.
NOTE: You can adapt this recipe using a food processor. Just pulse the ingredients until they are just combined.
Flour the surface, so the dough won't stick.
Roll into a circle and set into a lightly greased and floured spring form pan.
NOTE: This is a very soft dough, and will most likely break apart. Don't despair! You patch it all together and it will turn out fine.
Preheat the oven to 350F.
Thin the apricot jam with a splash of water and stir until spreadable.
Spread a thin, even layer of the jam over the dough (this will prevent the crust from becoming soggy).
Layer the apricots, skin side down, in one even layer. Do not overfill the fruit, because the topping should cover the fruit.
Blend all of the ingredients for the topping and pour over the fruit.
Set the pan on top of a baking sheet, in case of leakage or spillovers.
Bake at 350F for approximately 55 minutes. The topping should be lightly golden, but not brown.
Allow the tart to cool until at room temperature, and refrigerate for at least one hour for the cream topping to set completely.
Take one bite, and enjoy the creamy deliciousness!
Whisk together all of the dry ingredients and the lemon zest.
Create a well in the middle and add the eggs (and vanilla, if not using vanilla sugar), lemon zest and the butter.
Knead with fingers to combine.
Using the heels of your hand, knead until all the ingredients are combined.
NOTE: You can adapt this recipe using a food processor. Just pulse the ingredients until they are just combined.
Flour the surface, so the dough won't stick.
Roll into a circle and set into a lightly greased and floured spring form pan.
NOTE: This is a very soft dough, and will most likely break apart. Don't despair! You patch it all together and it will turn out fine.
Preheat the oven to 350F.
Thin the apricot jam with a splash of water and stir until spreadable.
Spread a thin, even layer of the jam over the dough (this will prevent the crust from becoming soggy).
Layer the apricots, skin side down, in one even layer. Do not overfill the fruit, because the topping should cover the fruit.
Blend all of the ingredients for the topping and pour over the fruit.
Set the pan on top of a baking sheet, in case of leakage or spillovers.
Bake at 350F for approximately 55 minutes. The topping should be lightly golden, but not brown.
Allow the tart to cool until at room temperature, and refrigerate for at least one hour for the cream topping to set completely.
Take one bite, and enjoy the creamy deliciousness!
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