German Sour Cream Cake With Apricot


Sweet Crust:
100 grams Almond meal
150 grams German #405 flour
1 teaspoon Baking powder
80 grams Caster sugar
100 grams Butter, cold
1 Egg, lightly beaten
1 tablespoon Walnut, toasted and chopped
200 grams 10%% Sour cream
400 grams 24%% Schmand
1 gram package / 37 Dr. Oetker original pudding powder
1 tablespoon Vanilla powder
120 grams Caster sugar
700 grams Fresh apricots, stoned


In a mixing bowl, place together the almond meal, flour, baking powder, and sugars. Cut in the cold butter and rub until the mixture resembles the bread crumb. Add in the beaten egg and mix until a ball of dough forms. Transfer the dough to a 28cm square baking form and press the dough evenly over the bottom and 3cm up against the sides of the pan. Prick the dough all over with the tines of a fork and freeze it for 30 minutes.
Preheat the oven to 180C/350F. Rinse, dry, halve and pit the apricots. Set aside. Stir together the sour cream and Schmand in a mixing bowl. Sift in the pudding powder and vanilla powder. Mix well. Add in egg yolks, 100 grams of sugar and stir to combine. Beat the egg whites with the rest of sugar until stiff. Fold the egg whites into the batter until incorporated.
Remove the crust from the freezer and sprinkle the chopped walnut on the bottom of the crust. Arrange the prepared apricot on the crust, then pour in the cream mixture and bake for 50-60 minutes in the center rack of the preheated oven. Remove and cool the cake completely. Dust with icing sugar if desired.




Schmand is a dairy product, which is manufactured by fermentation of the cream by different Lactobazillus cultures, a variety of sour cream similar to crème fraîche. It usually contains at least 20% fat.


12.0 pieces


Monday, November 30, 2009 - 6:18pm


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