I have tried many recipes for sour cream with apricots, but I think this one is the most successful. The fruits are turned into mashed potatoes and then added to the dough. Thanks to this, the cake acquires a pronounced apricot aroma and a wonderful taste.
Ingredients
- Flour - 350 g
- Apricots (ripe) – 3 pieces
- Sour cream - 200 g
- Chicken eggs - 4 pieces
- Sugar - 2 tbsp.l.
- Baking powder - 1 tsp.
- Salt - at the tip of the knife
- Sour cream (bold) – 600 g
- Vanillin - on the tip of the knife
- Sugar - 200 g
Step-by-step cooking recipe
Take the apricots into halves, peel them from the seeds and grind them in a blender.
Beat eggs with sugar and salt until fluffy.
Add sour cream, apricot puree and sifted flour mixed with baking powder. Stir until smooth.
Put the dough in a split mold and bake for 35-40 minutes at 180 degrees.
Cool the finished cake, take it out of the mold and cut it across into 2-3 parts.
Cut off the "bottom" and crumble. This blank will be used to decorate the cake.
Mix sour cream, vanilla and sugar, beat with a mixer.
Assemble the cake by smearing the cakes with cream.
Brush the top with the remnants of the cream and sprinkle with the prepared crumbs.
