German Apricot Rahm Kuchen (Cream Cake) Recipe

Name: German Apricot Rahm Kuchen (Cream Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces flour scant cup; 5 1/2 ounces unsalted butter; 3 ounces sugar scant 1/2 cup; 2 egg yolks; 1 package vanilla sugar; 1/2 teaspoon pure vanilla; 1 lemon small, or to taste; 1 sour cream small carton; 4 ounces sugar; 3 whole eggs; 1/2 cup heavy cream; 2 pounds apricots fresh; 1/4 cup apricot jam or peach

Servings: persons

7 ounces flour scant cup
5 1/2 ounces unsalted butter
3 ounces sugar scant 1/2 cup
2 egg yolks
1 package vanilla sugar
1/2 teaspoon pure vanilla
1 lemon small, or to taste
1 sour cream small carton
4 ounces sugar
3 whole eggs
1/2 cup heavy cream
2 pounds apricots fresh
1/4 cup apricot jam or peach

1
Whisk together all of the dry ingredients.
2
Create a well in the middle and add the eggs (and vanilla, if not using vanilla sugar), lemon zest and the butter.
3
Knead with fingers to combine.
4
Using the heels of your hand, knead until all the ingredients are combined.
5
Flour the surface, so the dough won't stick.
6
Roll into a circle and set into a lightly greased and floured spring form pan.
7
Preheat the oven to 350F.
8
Layer the apricots, skin side down, in one even layer. Do not overfill the fruit, because the topping should cover the fruit.
9
Blend all of the ingredients for the topping and pour over the fruit.
10
Bake at 350F for approximately 55 minutes. The topping should be lightly golden, but not brown.
11
Allow the tart to cool, and refrigerator for at least one hour for the cream topping to set completely.

1173

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 7 ounces flour scant cup, 5 1/2 ounces unsalted butter, 3 ounces sugar scant 1/2 cup, 2 egg yolks, and more.

Yes, German Apricot Rahm Kuchen (Cream Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

German Apricot Rahm Kuchen (Cream Cake)

How did you like this recipe?

Frequently Asked Questions