Summer Apricot Cake
We have had this apricot cake a few times now. I also made it for my sisters birthday.
Delicious, fruity, fresh and crunchy with caramelized almonds.
I got this fresh apricots, so I made this cake for my aunt’s 60th birthday.
The yeast dough is kneaded quickly. While you set it aside to rise, you can caramelise the almonds, halve the apricots and prepare the filling.
This Summer-Apricot-Cake is easy to make and really tasty !!!
Fresh apricots on a yeast dough with a sour cream filling, topped with almond brittle.
- 20 g fresh yeast or 1 sachet dry yeast
- 125 g milk lukewarm
- 300 g flour
- 80 g butter
- 50 g sugar
- 1 pinch of salt
- some grated lemon peel
- 5 eggs
- 400 g sour cream
- 100 g sugar
- 30 g cornstarch
- 10-12 fresh apricots
- 2 tbsp apricot jam
- 1 tbsp hot water
- 60 g sugar
- 50 ml water
- 100 g almond flakes
Dissolve fresh yeast in warm milk.
Mix all ingridients and knead for about 6 minutes.
Leave to rise for about 45 minutes.
Prepare springform. Grease and flour the bottom. (Don't flour the side of the form, because the dough wont hold, only grease.)
Half and pit the apricots.
Mix eggs, sour cream, sugar, vanilla and cornflour.
Heat sugar and water in a non-stick pan. When the sugar is a bit brown, add the almond flakes. (If the sugar start to crystallize, add some water and stir.
Pour on a baking tray with baking paper and leave to cool.
Roll out the yeast dough and place it in the spring form.
Place halved apricots on yeast dough.
Pour the filling over the apricots.
Bake in preheated oven at 180°C for about 50 minutes. Leave in slightly open oven to cool down for about 15 minutes.
Mix apricot jam and hot water and brush on the cake.
Sprinkle the almond brittle on the cake.
Inspired from Lena Mein leckeres Leben!
Thanks a lot!
Maggi & Family
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