Apricot Cake With Sour Cream Topping

Recipe By: Beatrice's Powell's Mother

Bottom crust:
1/3 cup + 1 Tbsp. butter
1/2 cup sugar
1 1/2 cup flour
1 teaspoons baking powder
1egg

Filling:
2 can of apricot halves (14 oz. each)
1 packages Dr. Oetker pudding mix

Topping:
500 ml sour cream (reg. or light)
1/2 cup sugar
3 eggs -- separated

Mix flour and bak.powder, cream sugar and butter, add egg, then flour
mixture Line bottom and sides of 10" spring form pan. Drain apricots
well, reserving juice. Place apricot halves flat side down on pastry. Mix
pudding powder with 2 Tbsp. sugar, then add a little juice or water. Bring
1 1/2 cups of the reserved apricot juice to a boil and and quickly whisk
pudding mixture into juice until it thickens. Pour over apricots and
bake at 325 degrees for 35 - 40 minutes. While cake is baking: Beat egg
whites until stiff. Beat egg yolks, sugar + sour cream together and fold
egg whites into yolk mixture. Pour over hot cake and bake for approx.
another hour until golden . Chill until set.

http://www.terrypogue.com

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