Apricot Chocolate Custard Cake Recipe
Apricot Chocolate Custard Cake is a delicious dessert recipe that you will simply love to serve to your loved ones. I am sure, once you try this, you will always crave for some more.
Ingredients
| Eggs | 5 | |
| Chocolate custard | ||
| Sugar | 1 Cup (16 tbs) | |
| 1 pound jar apricot preserves | ||
| Salt | 1/2 Teaspoon | |
| Chocolate sprinkles or finely shaved chocolate | ||
| Vanilla | 1 Teaspoon | |
| Flour | 1 1/4 Cup (16 tbs), sifted | |
Directions
Grease two 9 inch layer cake pans, line with waxed paper, and grease again.
Beat eggs until light.
Gradually beat in sugar, salt, and vanilla and continue to beat until batter is thick and takes some time to level out when beater is withdrawn.
Use an electric beater for this if possible.
Carefully fold in flour, 2 tablespoons at a time, mixing until blended after each addition.
Pour batter into cake pans and bake in a 350 degree oven for 25 minutes.
Cool and split layers.
Spread chocolate custard between the layers.
Spread top and sides of cake with apricot preserves and cover sides with chocolate sprinkles or finely shaved chocolate.
Chill in refrigerator until ready to serve.
Beat eggs until light.
Gradually beat in sugar, salt, and vanilla and continue to beat until batter is thick and takes some time to level out when beater is withdrawn.
Use an electric beater for this if possible.
Carefully fold in flour, 2 tablespoons at a time, mixing until blended after each addition.
Pour batter into cake pans and bake in a 350 degree oven for 25 minutes.
Cool and split layers.
Spread chocolate custard between the layers.
Spread top and sides of cake with apricot preserves and cover sides with chocolate sprinkles or finely shaved chocolate.
Chill in refrigerator until ready to serve.
Chef
