If you’re searching for a dessert that’s sure to impress, look no further than this delectable apricot cake. Combining a soft, moist cake with a creamy pudding center and the sweet tang of apricots, this cake is truly irresistible. Perfect for gatherings, celebrations, or simply as a delightful treat at home, this apricot cake will have everyone asking for seconds. Its preparation is straightforward, yet the result is nothing short of spectacular. Whether you’re an experienced baker or a novice in the kitchen, this recipe is designed to be foolproof. Get ready to experience a taste sensation that you’ll want to eat in just five minutes!
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. Save the egg white for later. In a bowl, mix the egg yolk with some milk from the 350 ml total.
- Cook the Pudding: Pour the remaining milk into a pot. Add 2 heaped tablespoons of cornstarch, 1 teaspoon of vanilla extract, and 50 g of sugar to the pot. Bring the mixture to a boil while stirring constantly. Add the yolk-milk mixture to the boiling milk. Continue cooking gently until it thickens. Cover the pudding with foil to prevent a skin from forming and let it cool (you can speed up cooling by placing it in the freezer for about 30 minutes).
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 130 g of sugar and continue beating until the mixture is light and fluffy. Slowly pour in 140 ml of oil, mixing well.
- Combine Dry and Wet Ingredients: In a separate bowl, sift together 350 g of flour and 2 heaped teaspoons of baking powder. Gradually add the dry ingredients to the wet mixture, alternating with 140 ml of milk. 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 prepared pan and spread it evenly. Spread the cooled pudding cream over the batter. Arrange the apricot (or other fruit) slices on top of the pudding. Pour the remaining cake batter over the fruit and spread it evenly.
- Bake: Bake the cake 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: Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Serve: Slice and serve the cake warm or at room temperature.
Serving Suggestions
- Top with Whipped Cream: Add a dollop of whipped cream for extra indulgence.
- Dust with Powdered Sugar: Sprinkle powdered sugar over the cooled cake for a simple yet elegant finish.
- Pair with Ice Cream: Serve with a scoop of vanilla ice cream for a delightful dessert.
Conclusion
This apricot cake is more than just a dessert; it’s a celebration of flavors and textures that come together to create a truly memorable experience. The combination of the moist cake, creamy pudding, and juicy apricots makes each bite a delight. Perfect for any occasion, this cake is sure to impress your family and friends. The best part is, it’s so delicious that it’s bound to disappear within minutes! So, don’t wait—gather your ingredients, follow the simple steps, and indulge in the most delicious apricot cake you’ll ever taste. Happy baking and even happier eating!