Apricot Custard Cake

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)

Steps to Make It

Step 1: Prepare the Pudding Cream

1. 1. In a small bowl, whisk the egg yolk, cornstarch, and 50 ml of milk until smooth.
   2. In a saucepan, heat the remaining 300 ml of milk with sugar until it just begins to simmer.
   3. Gradually add the cornstarch mixture to the hot milk, whisking constantly to prevent lumps.

1. Cook over medium heat until the mixture thickens into a smooth custard.
2. Remove from heat, stir in vanilla extract, and let it cool. Cover with plastic wrap to prevent a skin from forming.

Step 2: Prepare the Cake Batter

1. 1. Preheat your oven to 180°C (350°F) and line a 9×13-inch baking pan with parchment paper.

1. 1. In a large mixing bowl, beat the 3 eggs, reserved egg white, sugar, and a pinch of salt until pale and fluffy.
   2. Gradually add the oil in a steady stream while mixing, followed by the milk.
   3. In a separate bowl, sift together the flour and baking powder. Add this to the wet ingredients in batches, mixing gently until just combined.

Step 3: Assemble the Cake

1. 1. Pour the cake batter into the prepared pan, spreading it evenly with a spatula.
   2. Spoon dollops of the cooled pudding cream over the batter, gently swirling it into the surface with a knife to create a marbled effect.
   3. Arrange the apricots (or fruit of your choice) on top, cut side up, pressing them slightly into the batter.

Step 4: Bake

1. Bake the cake in the preheated oven for 35-40 minutes or until a toothpick inserted into the cake (not the custard) comes out clean.
2. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 5: Serve

1. 1. Slice the cake into squares or rectangles and serve as-is or with a dusting of powdered sugar for an elegant touch.

Preparation Time

• • Prep Time: 25 minutes
  • Cooking Time: 40 minutes
  • Total Time: 1 hour 5 minutes

Nutritional Information (Per Serving – Serves 12)

• • Calories: 240 kcal
  • Protein: 5g
  • Carbohydrates: 35g

• • Fat: 9g
  • Fiber: 1g
  • Vitamin A: 15%

• Calcium: 6%
• Iron: 8%