Apricot buttermilk slices

For 18 styles
  • 4 eggs (size M)
  • 370 g Sugar
  • 3 packet vanillin sugar
  • 125 ml Rapeseed oil
  • 150 ml Apricot or multivitamin juice
  • 250 g flour
  • 3 deleted TL Baking powder
  • 2 Can (s) (850 ml) Apricots
  • 1 Can (s) (425 ml) Apricots
  • 14 sheet gelatine
  • 750 g Buttermilk
  • Juice of 1 lemon
  • 650 g whipped cream
  • 2 EL Apricot jam
  • Fat and breadcrumbs
  • chopped pistachio nuts
60 minutes
very easy
drip pan of the oven (32 x 39 cm) and sprinkle with breadcrumbs. Mix the eggs, 250 g sugar and 1 packet of vanilla sugar with the whisk of the hand mixer until foamy. Stir in the oil and fruit juice.
Mix the flour and baking powder, stir in portions. Pour the dough into the drip pan and bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) on the 2nd rail from the bottom for 15–20 minutes.
Let cool down.
Drain large cans of apricots in a sieve, collecting the juice. Soak the gelatine in cold water. Puree almost half of the apricots, dice the remaining apricots. Mix the apricot puree with 375 ml apricot juice, buttermilk, 120 g sugar, 2 sachets of vanilla sugar and lemon juice.
Squeeze out the gelatine and dissolve it with 3–4 tablespoons of apricot juice over low heat, then stir into the buttermilk. Refrigerate.
Place the square baking frame around the sponge cake base in the drip pan. Whip 400 g cream until stiff. As soon as the buttermilk begins to gel, fold in the cream first, then the apricot cubes. Pour the mixture into the baking frame and spread it on.
Chill for at least 2 hours.
Whip 250 g cream until stiff and pour into a piping bag with a star nozzle. Drain the apricots from the small tin and cut 9 apricot halves in half. Use the remaining apricots for other purposes. Cut the cake into 18 slices and decorate with a cream tuff and an apricot wedge each.
Heat the jam with 1–2 tablespoons of water in a small saucepan. Possibly. pass through a sieve. Drizzle some jam on each cream tuff. Sprinkle with chopped pistachio nuts of your choice.
Tip: If you prefer to put the cake in the cold, cut the bases in half, enclose both halves in a frame made of extra-strong aluminum foil and then pour in the buttermilk mixture.
1 cuts approx:
  • 410 kcal
  • 1720 kJ
  • 7 g protein
  • 20 g fat
  • 49 g carbohydrates


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