GERMAN APRICOT RAHM KUCHEN (CREAM CAKE) RECIPE - (4.2/5)
Provided by Foodiewife
Number Of Ingredients 15
Steps:
- EQUIPMENT RECOMMENDED: 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 will use about 2 pounds. Wash and pit the apricots and cut in half, and then score in quarters. You don't want to slice the apricots too thin. CRUST: Whisk together all of 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 are just combined. Flour the surface, so the dough won't stick. Roll into a circle and set into a lightly greased and floured spring form pan. NOTE: This is a very soft dough, and will most likely 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 prevent 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 of 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 approximately 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 completely. Take one bite, and enjoy the creamy deliciousness!
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Muntari Yaro
[email protected]I'm going to try making this cake with different fruits.
Darin Sherzad
[email protected]This cake is the perfect way to end a meal.
Mir waiskhan
[email protected]I can't wait to make this cake again.
Katts Pro
[email protected]This cake is a must-try for any apricot lover.
Mughees Haider
[email protected]I'm so glad I tried this recipe. It's a keeper!
McTear Mendoza
[email protected]This cake was a lot of work, but it was worth it. It was absolutely delicious.
Charllote Baker
[email protected]I had some trouble with the cream cheese filling, but the cake still tasted good.
Sultan Khalisha
[email protected]The cake was a bit dry, but the flavor was good.
Oxygen Pinto
[email protected]This cake was a bit too sweet for my taste, but it was still very good.
Alhaji Usman
[email protected]I've made this cake several times now and it's always a success. It's the perfect dessert for any occasion.
Gimba Rejoice
[email protected]This cake is so delicious and moist. I love the combination of apricots and cream cheese.
Earlene Smitty
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out great. I'm definitely going to make it again.
loretha francis
[email protected]I made this cake for a potluck and it was a huge hit. Everyone loved the delicate flavor and the beautiful presentation.
Shahzaib Maher
[email protected]This is my new go-to dessert recipe. It's easy to make and always a crowd-pleaser.
Rieco Browne
[email protected]I followed the recipe exactly and the cake turned out perfectly. The apricots were plump and juicy, and the cream filling was smooth and creamy.
Cornellious Mokoena
[email protected]This cake was a bit more work than I expected, but it was totally worth it. The end result was a stunning and delicious cake that was the perfect centerpiece for my dinner party.
Joshua Westra
[email protected]I'm not usually a fan of German desserts, but this Apricot Rahm Kuchen changed my mind. It was so light and fluffy, with the perfect balance of sweetness and tartness.
Kajol hlli
[email protected]This German Apricot Rahm Kuchen was a delightful treat! The combination of sweet apricots, creamy filling, and buttery crust was simply irresistible.