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Sand cake with apricot and sour cream

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Kitchen World
Calorie content 173.1 kcal
Portions 10 port.
Cooking time 45 minutes
Proteins * 3.6 gr.
Fats * 9.3 gr.
Carbohydrates* 37.1 gr.
* per 100 gr. product
Sand cake with apricot and sour cream
Content

The most delicate sour cream dessert, which ends before it cools completely! You can see jam in the ingredients, but do not be alarmed: to prepare it, you just need to boil a few fruits in sugar until softened, it takes a few minutes. Otherwise, this cake cooks quickly and eats even faster.

Ingredients

Cooking process

step 1 out of 12
In a deep bowl, mix three eggs with a pinch of table salt and beat with a whisk or fork until foamy.
step 2 out of 12
Add almost a glass of granulated sugar to the same mass, add vanillin if desired and mix.
step 3 out of 12
Without stopping stirring, pour in 150 milliliters of vegetable oil (you need to use odorless oil).
step 4 out of 12
Add 150 grams of sour cream (can be replaced with natural yogurt) to the mass, leave a part and extinguish the soda in it.
step 5 out of 12
Combine the flour with half a teaspoon of baking powder and sift through a sieve so that the flour is saturated with oxygen, and our pie turns out to be airy.
step 6 out of 12
We mix all the ingredients: the egg mixture, sour cream quenched soda and flour - mix everything thoroughly until smooth.
step 7 out of 12
Cover the baking sheet or baking dish with parchment paper for baking and pour the batter onto it.
step 8 out of 12
Rinse the fruit thoroughly under running water, remove the tails and cut into two parts, taking out the seeds.
step 9 out of 12
Put the apricots on the dough (cut down) and heat them a little.
step 10 out of 12
We send the cake preparation to the oven for 20-25 minutes at a temperature of 180 degrees.
step 11 out of 12
After the time has elapsed, we take out a hot pie, cool slightly and grease the top liberally with jam.
step 12 out of 12
After cooling completely, you can sprinkle with icing sugar for decoration.
Bon Appetit!

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