Apricot Cake with Creamy Pudding

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

1. 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.
2. 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

3. Preheat the Oven:
   • • Preheat your oven to 170°C (338°F).

4. 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.
5. 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

6. 6. Prepare the Baking Pan:
      • • Grease a 24 cm (9.5 inches) baking pan and line it with parchment paper.

   7. 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.

6. Bake:
   • Bake the cake in the preheated oven for about 55 minutes, or until a toothpick inserted into the center comes out clean.
7. 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.