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 heaping teaspoons baking powder
140 ml (2/3 cup) milk
For the topping:
Apricots, peaches or nectarines (fresh or canned, well drained)
Preparation
Step 1: Make the pudding cream
In a small saucepan, mix the egg yolk, white and cornstarch with 100ml of milk, making sure there are no lumps.
Add the rest of the milk, sugar, and vanilla extract.
Cook the mixture over medium heat, stirring constantly, until it thickens and a smooth cream forms.
Remove from the heat, let cool slightly and cover with cling film while you prepare the cake. This will prevent any kind of crust from forming on the surface.
Step 2: Prepare the cake batter
Preheat the oven to 350°F (180°C) and grease a baking pan.
In a large bowl, beat the 3 eggs and reserved egg white with a pinch of salt until frothy.
Add the sugar and continue beating until you get a light and creamy mixture.
Stir in the oil, whisking until well blended.
Sift the flour and baking powder over the mixture, and add the milk at intervals, mixing until you get a smooth and homogeneous dough.
Step 3: Assembly and Baking
Pour the batter into the pan and distribute it evenly.
Using a spoon, spoon small portions of the pudding cream over the batter, scattering them so that they are well distributed on the cake.
Place the apricots (or the fruit of your choice) on top of the cream, pressing them down lightly.
Bake the cake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Serve and Enjoy
Let the cake cool slightly before cutting it into portions. You can accompany it with some whipped cream or vanilla ice cream for an even more special touch!
This apricot cake is ideal for any occasion. The combination of the soft cream and juicy fruit gives it a unique flavor that will make every bite a delight. Make this cake and enjoy a quick, simple, and delicious dessert!
Councils
Here are four tips to ensure this apricot cake is perfect:
Use fresh, ripe fruits: If you opt for fresh apricots, make sure they’re ripe and sweet for an intense flavor and juicy texture in every bite. If you’re using canned fruit, drain it well to prevent the cake from getting too wet.
Incorporate air into the mixture: When whisking the eggs with the sugar, make sure to do so until the mixture is light and fluffy. This will help the cake have a smoother, airier texture.
Distribute the pudding cream well: When adding the pudding cream to the batter, place small amounts spaced all over the surface. This will ensure that there is a little cream in each serving, creating a creamy contrast on the cake.
Don’t overmix the batter: When adding the dry ingredients, mix them just until they are integrated. This will prevent the cake from becoming dense and allow it to stay soft and fluffy after baking.
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