German Apricot Rahm Kuchen Cream Cake Recipe 425

GERMAN APRICOT RAHM KUCHEN (CREAM CAKE) RECIPE - (4.2/5)

German Apricot Rahm Kuchen (Cream Cake) Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 15

Ingredients

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
TOPPING:
1 cup sour cream
4 ounces sugar
3 whole eggs
1/2 cup heavy cream

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!

APRICOT CREAM CAKE

Apricot Cream Cake image

Recipe taken from the Duncan Hines website. I was searching for a birthday cake to meet some dietary restrictions of the guests (no seeds, no citrus, no chocolate). Apricot preserves, generously spread between layers of cream cake, present a delightful alternative to berries. Garnish with coconut flakes to create a tropical contrast.

Provided by Loriell

Categories Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 (18 ounce) package Duncan Hines Moist Deluxe yellow cake mix
1/3 cup vegetable oil (per cake directions)
3 large eggs (per cake directions)
water (amount per cake directions)
1 (18 ounce) jar apricot preserves (for filling)
1 (3 1/2 ounce) package vanilla flavor instant pudding and pie filling mix
3/4 cup milk
1 1/2 cups whipping cream
1/4 cup toasted flaked coconut
apricot halves (I couldn't find fresh, so bought Lite canned. Drained and patted dry several of the firmer halves an)
mint leaf

Steps:

Preheat oven to 350ºF. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake as directed on package.
Split each cake layer in half horizontally. (I used dental floss while my husband gently held the cake in place with a clean kitchen towel. It was very easy to do!) Reserve 1 tablespoon preserves. Place one split cake layer on serving plate. Spread one-third remaining preserves on top. Repeat with remaining layers and preserves, leaving top plain.
Prepare pudding mix as directed on package using 3/4 cup milk. In a large bowl, beat whipping cream until soft peaks form. Fold whipping cream into pudding. Spread on sides and top of cake. Garnish with coconut, apricot halves and mint leaves. Warm reserved preserves to glaze apricot halves. Refrigerate until ready to serve.

Nutrition Facts : Calories 551, Fat 24.4, SaturatedFat 9.6, Cholesterol 96.6, Sodium 460.3, Carbohydrate 81.7, Fiber 0.7, Sugar 48.8, Protein 5

APRICOT KUCHEN

Apricot Kuchen image

I have no idea how old this recipe is, but the measurement "1/2 eggshell" makes me think it had been around for a while before my mom found it. Anyone with an apricot tree must have this recipe! :-) Note: it freezes well, and it's heavenly served warm with vanilla ice cream. Number of servings is hard to say; I could eat one by myself, no problem.

Provided by bacongirl

Categories Dessert

Time 1h10m

Yield 2 kuchens, 8 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup butter, softened
1 1/4 cups sugar, divided
1 egg
water, 1/2 eggshell full
2 cups flour
3 teaspoons baking powder
12 -16 apricots, fresh (depends on their size)

Steps:

Preheat oven to 350°F.
Cream butter and 1 cup of the sugar.
Add egg and water.
Stir in flour and baking powder. Dough will be stiff.
Press into two greased 9" cake pans with your hands. Do not try to push the dough up the sides.
Press halved apricots into the top of the dough, cut side up, placing them as close together as possible while leaving a little gap in between. Don't let them touch the sides of the pans.
Sprinkle the remaining 1/4 cup sugar over all.
Bake for 30 to 45 minutes, until dough is no longer wet-looking. Watch the color of the edges carefully.
Allow the kuchens to cool for at least 10 minutes before removing them from the pans. They break easily, so the old plate-on-top-and-flip technique is best for removing them in their entirety.

Nutrition Facts : Calories 371.7, Fat 12.6, SaturatedFat 7.5, Cholesterol 56.9, Sodium 227.8, Carbohydrate 61.4, Fiber 1.9, Sugar 36.2, Protein 4.9

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