APRICOT CAKE AND CUSTARD

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Preparation time: 15 minutes
Cooking time: 40 minutes
Difficulty: Easy
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Ingredients for 10 people:

• 4 medium eggs
• 200 grams of sugar
• 250 grams of flour 00
• 1 sachet of yeast
• 150 grams of custard
• 4 ripe apricots
• powdered sugar
• almond slivers
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  Preparation:
  Prepare the pastry cream and let it cool well.
  Beat the eggs with the sugar for at least 10 minutes and when they are soft and fluffy add the flour, stirring gently with a spatula from the bottom to the top, also add the sachet of yeast and pour the mixture into a greased and floured 24 cm diameter springform pan.
  Stir the custard over the mixture and with a spoon spread it well to send it even to the edges.
  Finally cut the apricots into quarters and place them on the surface of the cake in a radial pattern, add the slivered almonds, and place the cake in a static oven, preheated to 180° for about 40 minutes, always adjust with your ovens for times and temperatures.
  When the cake is golden, take it out of the oven and let it cool well before unmolding it.