Imagine sinking your teeth into a moist, fluffy cake layered with creamy vanilla pudding and topped with juicy slices of apricots. This Apricot Pudding Cream Cake is the perfect dessert for any occasion, combining the soft texture of a sponge cake with the smoothness of a homemade pudding. The sweetness of the apricots adds a fruity burst of flavor, making each bite a delightful experience. Whether you’re hosting a party, celebrating a special occasion, or simply craving a delicious treat, this cake is sure to impress. It’s a crowd-pleaser that’s surprisingly easy to make, with simple ingredients and straightforward steps. Plus, it can be customized with other fruits like peaches or nectarines, depending on your preference. This cake not only tastes amazing but also looks stunning with its layered presentation. Let’s dive into the recipe and discover how to create this delectable dessert at home!
Full Recipe:
Ingredients
For the Pudding Cream:
- 1 egg (separated)
- 1 egg yolk
- 350 ml (1 1/2 cups) milk (divided)
- 2 heaped tablespoons cornstarch
- 1 teaspoon vanilla extract
- 50 g (1/4 cup) sugar
For the Cake:
- 3 eggs
- 1 egg white (reserved from the pudding cream)
- A pinch of salt
- 130 g (2/3 cup) sugar
- 140 ml (3/4 cup) oil
- 350 g (2 1/2 cups) flour
- 2 heaped teaspoons baking powder
- 140 ml (2/3 cup) milk
For the Topping:
- Apricots, peaches, or nectarines (fresh or canned, well-drained)
Directions
Prepare the Pudding Cream:
- Mix the Eggs and Milk:
- Separate 1 egg and reserve the white.
- In a bowl, mix the egg yolk with a small portion of the milk from the total amount.
- Cook the Pudding:
- In a pot, combine the remaining milk, cornstarch, vanilla extract, and sugar.
- Bring the mixture to a boil, stirring constantly.
- Gradually add the yolk-milk mixture and continue to cook until thickened.
- Cover with foil to prevent a skin from forming and cool (freeze for 30 minutes for quicker cooling).
Prepare the Cake Batter:
- Preheat the Oven:
- Preheat your oven to 170°C (338°F).
- Mix the Wet Ingredients:
- In a large bowl, beat 3 eggs, the reserved egg white, and a pinch of salt until frothy.
- Gradually add the sugar, beating until light and fluffy.
- Slowly pour in the oil, mixing well.
- Combine Dry and Wet Ingredients:
- Sift together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until smooth.
Assemble and Bake the Cake:
- Prepare the Baking Pan:
- Grease a 24 cm (9.5 inches) baking pan and line it with parchment paper.
- Layer the Cake:
- Pour half of the cake batter into the pan and spread evenly.
- Spread the cooled pudding cream over the batter.
- Arrange the fruit slices on top of the pudding.
- Pour the remaining cake batter over the fruit and spread evenly.
- Bake:
- Bake in the preheated oven for about 55 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Cool the cake in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.
How to Prepare
- Start with the Pudding Cream: Separate an egg and save the white. Mix the yolk with a small portion of milk. In a pot, combine the remaining milk, cornstarch, vanilla extract, and sugar. Boil while stirring, then add the yolk mixture. Cook until thickened, cover with foil, and cool.
- Make the Cake Batter: Beat eggs, reserved egg white, and salt until frothy. Gradually add sugar and beat until fluffy. Slowly mix in oil. Sift together flour and baking powder, then gradually mix into the egg mixture, alternating with milk, until smooth.
- Assemble the Cake: Grease and line a baking pan. Layer half the batter, then pudding cream, fruit slices, and remaining batter. Bake at 170°C (338°F) for 55 minutes.
- Cool and Serve: Cool in the pan briefly, then on a wire rack. Serve warm or at room temperature.
Preparation Time
- Pudding Cream Preparation: 15 minutes
- Cake Batter Preparation: 20 minutes
- Assembly and Baking: 55 minutes
- Cooling Time: 20 minutes
Total Time: Approximately 1 hour 50 minutes
Servings
This recipe yields about 8-10 servings, depending on the size of the slices.
FAQs
Q1: Can I use other fruits instead of apricots?
A1: Yes, you can substitute apricots with peaches, nectarines, or even mixed berries. Just ensure the fruits are well-drained if using canned ones.
Q2: Can I make the cake in advance?
A2: Absolutely! This cake can be made a day in advance. Store it in an airtight container at room temperature. If storing longer, refrigerate it and bring it to room temperature before serving.
Q3: Can I use gluten-free flour?
A3: Yes, you can use a gluten-free flour blend. Make sure it’s a 1:1 substitute for regular flour and contains xanthan gum for structure.
Q4: What if I don’t have cornstarch for the pudding?
A4: You can use an equal amount of all-purpose flour as a substitute for cornstarch. It may slightly affect the texture, but the pudding will still thicken.
Q5: How can I make the cake dairy-free?
A5: Use plant-based milk (like almond or soy milk) and dairy-free butter or margarine instead of oil. Ensure the other ingredients are dairy-free as well.
Conclusion
This Apricot Pudding Cream Cake is a delightful dessert that combines the rich flavors of vanilla pudding with the soft, fluffy texture of cake and the juicy sweetness of apricots. It’s perfect for special occasions or as a treat for yourself. The recipe is versatile, allowing you to use other fruits like peaches or nectarines. The cake can be made in advance, making it a convenient option for gatherings. The FAQs section addresses common concerns, ensuring your cake turns out perfect every time. Whether you’re an experienced baker or a beginner, this recipe is straightforward and rewarding. Serve this cake with a cup of tea or coffee, and enjoy the compliments from your guests! Happy baking!