Hungarian Apricot Cream Cake (Sárgabarackkrémes)

 Ingredients

For the sponge cake:

4 eggs

100 g (½ cup) sugar

100 g (¾ cup) all-purpose flour

1 tsp vanilla extract

For the cream filling:

500 ml (2 cups) milk

1 packet vanilla pudding powder (about 40 g)

80 g (⅓ cup) sugar

250 g (9 oz) cream cheese or quark

200 ml (¾ cup) whipping cream

For the topping:

400 g (14 oz) apricot halves (fresh, canned, or preserved)

200 ml (¾ cup) whipping cream

1 tbsp powdered sugar

Instructions

Prepare the sponge cake

Preheat the oven to 180°C (350°F).

Beat eggs and sugar until light and fluffy.

Fold in the flour and vanilla.

Pour into a greased baking pan and bake for 15–20 minutes.

Let cool completely.

Make the cream

Cook the vanilla pudding with milk and sugar according to package instructions.

Allow it to cool.

Mix in the cream cheese until smooth.

Whip 200 ml cream and gently fold it into the pudding mixture.

Assemble

Spread the cream evenly over the cooled sponge cake.

Arrange the apricot halves on top.

Decorate

Whip the remaining 200 ml cream with powdered sugar.

Pipe a decorative lattice pattern over the apricots.

Chill

Refrigerate for at least 3 hours before serving.

Serving

Serve cold with coffee or tea. This elegant Hungarian-style apricot cake is especially popular during summer when apricots are in season.

Preparation time: 30 minutes

Baking time: 20 minutes

Chilli

ng time: 3 hours

Servings: 12–16 slices.