Preparation: 25 minutes
Cooking: 50 minutes
Servings: 10 people

ingredients
4 medium eggs
200 g of sugar
250 g of flour
1 sachet of yeast
4 ripe apricots
Icing sugar
Flaked almonds

150 g of custard:
4 tablespoons of eggs
500 ml of whole milk
120 g of sugar
40 g of corn starch
1 vanilla pod

see the following pages on the following pages

Preparation
How to make apricot and custard cake?
Prepare the custard.
Split the vanilla pod in half and scrape it to collect the seeds.

Place the half pods in the milk and bring to the boil.

Beat the egg yolks with the sugar, vanilla and corn starch.

Remove the vanilla pod from the milk and slowly pour the hot milk into the egg yolk mixture.

Stir the custard and return it to the saucepan.

Bring the cream back to the heat and stir continuously until it is thick and full-bodied.

Remove the custard from the heat and immediately pour it into a container to cool.

Prepare the cake
Beat the eggs with the sugar for at least 10 minutes.

When they are foamy, add the flour, mixing delicately with a spatula from bottom to top.

Also add the sachet of yeast and pour the mixture into a buttered and floured 24cm springform pan.

Mix the custard on the dough and, with the help of a spoon, spread it until it reaches the edges.

Cut the apricots into quarters and arrange them on the surface of the cake in a radial pattern.

Add the flaked almonds.

Cook the cake in a static oven, preheated to 180° for about 40 minutes.

When the cake is golden, take it out of the oven and let it cool well before turning it out.

Sprinkle with icing sugar and serve the apricot and custard cake.