GERMAN APRICOT RAHM KUCHEN (CREAM CAKE) RECIPE - (4.2/5)
Provided by Foodiewife
Number Of Ingredients 15
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!
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Siraj Gaming
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out great! I'm definitely going to make it again.
L Rodgers
[email protected]This kuchen was a hit at my last dinner party. It's the perfect dessert to serve with coffee or tea.
Suzana Istrefi
[email protected]I made this cake for my German grandmother and she said it was the best kuchen she'd ever had. That's high praise coming from her!
Awon Abbas
[email protected]I've tried other apricot kuchen recipes before, but this one is definitely the best. The instructions are clear and easy to follow, and the cake always turns out perfect.
Christine Kadzo
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's so delicious and impressive-looking.
Sapphira Grable
[email protected]I'm not a fan of apricots, but I loved this cake! The cream cheese filling was so good that I didn't even miss the apricots.
Israel Tamrat
[email protected]This is the best apricot kuchen I've ever had! The crust is flaky and the filling is creamy and flavorful. I highly recommend this recipe.
Muhammad Sheran Bashir Ahmad
[email protected]I've made this cake several times now and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
chevy Luv
[email protected]This is my new favorite cake! It's so easy to make and always turns out perfect. I love the way the apricots and cream cheese filling complement each other.
Karen Willis
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved it and asked for the recipe.
Raees Lala
[email protected]This cake is so delicious and moist! The apricot filling is the perfect amount of sweetness and the cream cheese filling is creamy and tangy. I will definitely be making this again!
Daisy Amador
[email protected]I'm not much of a baker, but this recipe was easy to follow and turned out great! My family loved the kuchen and said it was one of the best desserts I've ever made.
sara aldossary
[email protected]This Apricot Rahm Kuchen was a delightful treat! The combination of sweet apricots and creamy custard filling was absolutely heavenly. It had a perfect balance of flavors and textures.