GERMAN APRICOT RAHM KUCHEN (CREAM CAKE)

This apricot cream cake is incredibly delicious– from the slightly sweet buttery crust, with a hint of vanilla and lemon zest, to the delicious apricots, topped with a sweet creamy layer of sour cream and heavy cream.

Servings 8
Preparation time 45 mins
Cooking time 55 mins

YOU’LL NEED:

PASTRY CRUST:

7 Oz. flour (about 1 1/2 cups)
5 1/2 Oz. unsalted butter
3 Oz. sugar (scant 1/2 cup)
2 Egg yolks
1 Pkg. vanilla sugar or
3/4 Tsp. pure vanilla
Zest small lemon, or to taste
1/4 C. apricot jam or peach (optional)
2 Pounds fresh apricots

TOPPING:

1 C. sour cream
4 Oz. sugar
3 Whole eggs
1/2 C. heavy cream

HOW TO MAKE:

EQUIPMENT RECOMMENDED:

1-Spring form pan. You can use a deep-dish pie plate, but the filling might run over.
2-Depending on the size of the apricots, you will use about 2 pounds.
3-Wash and pit the apricots and cut in half, and then score in quarters. You don’t want to slice the apricots too thin.

CRUST:

4Whisk together all of the dry ingredients and the lemon zest.
5-Create a well in the middle and add the eggs (and vanilla, if not using vanilla sugar), lemon zest and the butter.
Knead with fingers to combine.
6-Using the heels of your hand, knead until all the ingredients are combined.

NOTE: You can adapt this recipe using a food processor. Just pulse the ingredients until they are just combined.

7-Flour the surface, so the dough won’t stick.
8-Roll into a circle and set into a lightly greased and floured spring form pan.

NOTE: This is a very soft dough, and will most likely break apart. Don’t despair! You patch it all together and it will turn out fine.

9-Preheat the oven to 350°F.
10-Thin the apricot jam with a splash of water and stir until spreadable.
11-Spread a thin, even layer of the jam over the dough (this will prevent the crust from becoming soggy).
12-Layer the apricots, skin side down, in one even layer.
13-Do not overfill the fruit, because the topping should cover the fruit.
14-Blend all of the ingredients for the topping and pour over the fruit.
15-Set the pan on top of a baking sheet, in case of leakage or spillovers.
16-Bake at 350°F for approximately 55 minutes. The topping should be lightly golden, but not brown.
17-Allow the tart to cool until at room temperature, and refrigerate for at least one hour for the cream topping to set completely.
18-Take one bite, and enjoy the creamy deliciousness!

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