German Apricot Rahm Kuchen (Cream Cake)
By: Debby aka "Food...
Published: Thursday, December 10, 2009 - 4:25pm

Ingredients




For the pastry crust:
7 oz. flour (scant cup)
5½ oz. unsalted butter
3 oz. sugar (scant 1/2 cup)
2 egg yolks
1 package vanilla sugar or
½ tsp. pure vanilla
zest of one small lemon (or to taste)
For the topping:
1 small carton sour cream
4 oz. sugar
3 whole eggs
½ cup heavy cream
2 pounds of fresh apricots
¼ cup of apricot jam (or peach)

Preparation

1 EQUIPMENT RECOMMENDED: 2 Spring form pan. You can use a deep-dish pie plate, but the filling might run over. 3 NOTE: You can adapt this recipe using a food processor, but don’t overwork the gluten! 4 Depending on the size of the apricots, you will use about 2 pounds. Wash and pit the apricots and cut in half, and then score in quarters. You don’t want to slice the apricots too thin. 5 For the crust: 6 Whisk together all of the dry ingredients. 7 Create a well in the middle and add the eggs (and vanilla, if not using vanilla sugar), lemon zest and the butter. 8 Knead with fingers to combine. 9 Using the heels of your hand, knead until all the ingredients are combined. 10 Flour the surface, so the dough won’t stick. 11 Roll into a circle and set into a lightly greased and floured spring form pan. 12 Preheat the oven to 350F. 13 Layer the apricots, skin side down, in one even layer. Do not overfill the fruit, because the topping should cover the fruit. 14 Blend all of the ingredients for the topping and pour over the fruit. 15 Bake at 350F for approximately 55 minutes. The topping should be lightly golden, but not brown. 16 Allow the tart to cool, and refrigerator for at least one hour for the cream topping to set completely.

About


The best way I can describe this dessert is “A Fruit Tart with a Cream Topping”.
		It is incredibly delicious— from the slightly sweet buttery crust, with a hint of vanilla, to the delicious apricots, topped with a creamy topping that has a hint of lemon. It’s a flavor explosion!
You could easily use peaches, instead of apricots— or other kind of fruit that you prefer.
Because this recipe comes from Germany, the amounts are in ounces.
For step-by-step photos, please visit my food blog at A Feast for the Eyes.