Creamy apricot cake
- 1 Yogurt in glass jar Nature
- 3 eggs
- 1 egg yolk
- 3 pot of flour
- 25 cl of semi-skimmed organic milk
- 1 jar of sugar
- 0.5 jar of oil
- 1 sachet of yeast powder
- 1 hazelnut of gourmet butter
- 10 mumps of apricot in syrup
- 1 tbsp. bitter cocoa powder
Preparation of the recipe
Preheat the oven to 180 ° C or Th.6.
In a bowl, stir together the plain yoghurt, 3 whole eggs, 1 jar of powdered sugar and ½ jar of oil. Add 3 pots of flour and yeast and mix to obtain a smooth paste.
Pour the dough into a buttered and floured baking tin.
Bake about 20 minutes halfway up. Heat the milk in a small saucepan.
Then prepare the cream. In a small bowl, whisk 1 egg yolk and 50 g caster sugar until the mixture is white and add 2 tablespoons flour.
Pour the milk by whisking and pour the whole into the pan and thicken over low heat, stirring constantly. Let cool down.Drain the apricot mumps and cut into small regular dice.
Unmold the cake, let cool a few moments then cut (with a large knife bread knife) in 2 in the direction of the height. Cover the base with the cold custard, sprinkle the apricots on top and close the cake.
Pour the cocoa into a fine colander, pat it over the cake to cover it. Garnish with an apricot mussel cut into strips. Serve quickly.
Replace apricot mumps with peach mites or pineapple cubes.