Apricot Cake with Sour Cream or Crème Fraiche and Bitter Almond Flavoring

A simple but delicious cake recipe:

For the shortcrust pastry, quickly knead all ingredients until smooth. The dough

in the refrigerator for half an hour. Butter and flour a 24 cm dia. cake springform pan and line it completely with shortcrust pastry. Bake blind in the heated oven at top and bottom heat at 185 °C for about 20 min. After baking, leave in the tart springform pan.

For the sour cream mixture, whisk all ingredients until smooth and spread evenly on the short pastry pre-baked in the tart springform pan. Bake in the heated oven at top and bottom heat at 180 °C for approx. 40 min. Cool the cake at room temperature.

For the apricot topping, mix all ingredients together and spread evenly on the cake. If the apricots are not very sweet, use canned ones rather.

For the stock, bubble all ingredients together and then cool and strain for 10 min.

For the cake glaze, mix cake glaze powder and sugar and stir into the stock. Make for a good 1 min. When the frosting sets up a tiny bit, spread evenly over the fruit using a pastry brush and set.

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