German Apricot Rahm Kuchen (Cream Cake)
This apricot cream cake is extremely delicious– from the barely 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.
- PASTRY CRUST:
- 7 ounces flour (about 1 1/2 cups)
- 5 1/2 ounces unsalted butter
- 3 ounces sugar (scant 1/2 cup)
- 2 egg yolks
- 1 package vanilla sugar or
- 3/4 teaspoon pure vanilla
- Zest small lemon, or to taste
- 1/4 cup apricot jam or peach (optional)
- 2 pounds fresh apricots
- 1 cup sour cream
- 4 ounces sugar
- 3 whole eggs
- 1/2 cup heavy cream
Preparation time 45mins
Cooking time 55mins
Adapted from afeastfortheeyes.net
Spring form pan. You can use a deep-dish pie plate, but the filling might run over.
Depending on the size of the apricots, you’ll use about 2 pounds. Wash and pit the apricots and cut in half, and then score in quarters. You do not want to slice the apricots too thin.
Whisk together all the dry ingredients and the lemon zest.
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.
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’re just combined.
Flour the surface, so the dough will not stick.
Roll into a circle and set into a lightly greased and floured spring form pan.
NOTE: This is a really soft dough, and will most certainly break apart. Don’t despair! You patch it all together and it will turn out fine.
Preheat the oven to 350°F.
Thin the apricot jam with a splash of water and stir until spreadable.
Spread a thin, even layer of the jam over the dough (this will stop the crust from becoming soggy).
Layer the apricots, skin side down, in one even layer. Do not overfill the fruit, because the topping should cover the fruit.
Blend all the ingredients for the topping and pour over the fruit.
Set the pan on top of a baking sheet, in case of leakage or spillovers.
Bake at 350°F for about 55 minutes. The topping should be lightly golden, but not brown.
Allow the tart to cool until at room temperature, and refrigerate for at least one hour for the cream topping to set entirely.
Take one bite, and enjoy the creamy deliciousness!