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:
Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
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.
Cooking Tips
Prevent Overbaking: Keep an eye on the cake towards the end of the baking time to avoid overbaking.
Fruit Variations: Feel free to use different fruits like peaches or nectarines based on your preference.
Nutritional Benefits
Apricots: Rich in vitamins A and C, apricots provide antioxidants and support skin health.
Eggs: A great source of protein and essential nutrients.
Milk: Provides calcium and vitamin D for strong bones.
Dietary Information
Contains Dairy and Gluten: Adjust ingredients as needed for dietary restrictions.
Storage
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: This cake can be frozen for up to a month. Thaw in the refrigerator before serving.
Why You’ll Love This Recipe
Easy to Make: Simple steps and common ingredients make this recipe accessible for all bakers.
Delicious Flavor: The combination of creamy pudding, sweet apricots, and fluffy cake is irresistible.
Versatile: Perfect for any occasion, from family gatherings to afternoon tea.
Conclusion
This Apricot Cake with Creamy Pudding is a delightful and satisfying dessert that will impress your family and friends. Enjoy the perfect blend of flavors and textures in every bite. Happy baking!
