We often find ourselves in a situation where we need to make a recipe quickly and without a lot of complications, while making it tasty and special in appearance. Danish cake with apricots is exactly one such recipe.
This cake can be made with only a few easily available ingredients and is also suitable for making regardless of experience in the kitchen.
This cake can also be great for acquiring first culinary skills, just like some other simple and favorite recipes like pancakes or chocolate balls. To make this dessert, we use ready-made puff pastry.
It is the combination of delicious and crunchy puff pastry with other ingredients that makes the Danish cake with apricots so special, and gives it an exceptional and distinctive taste that will be appreciated by all lovers of a good snack, especially your youngest who simply adores this cake!
Danish Cake with Apricots – Quick, Simple and Tasty
We got a delicious vanilla cream by mixing pudding and butter, and although it is simple, it tastes extremely luxurious. The fruit component was provided by the juicy apricots from the compote.
Apricots are a kind of point on the I that gives the final flavor to this cake, which with three different flavors seems very rich. Danish apricot cake shows how quick and easy doesn’t mean something doesn’t have to be delicious. On the contrary!
At the very end, we sprinkled the freshly baked dessert with a little powdered sugar both for decoration and for a slightly more intense taste, and everyone can easily determine the amount according to their affinities.
Danish cake with apricots is suitable for making regardless of experience in the kitchen, and at the same time very tasty.
Danish cake with apricots combines this fruit with fine vanilla cream and crispy puff pastry.
Danish Cake with Apricots
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Loading...Ingredients
- 500 grams of puff pastry
- 1 bag of vanilla pudding powder
- 500 ml of milk
- 1 tablespoon of butter
- 3 spoons of sugar
- 1 large can of apricot compote
- powdered sugar for sprinkling
Instructions
Remove the apricots from the compote and let them drain.
Mix pudding powder with sugar in a bowl.
Separate 6 tablespoons from the entire amount of milk and dissolve the mixture of pudding powder and sugar.
Put the rest of the milk on the stove to boil.
When the milk boils, add the pudding powder mixture and mix well so that no lumps form.
Cook the pudding.
Put a spoonful of butter in the hot pudding and mix well.
Leave the cream to cool.
Roll the thawed dough into a 6-7 mm thick rectangle on a floured surface.
Cut the edges of the dough with a knife to get a regular rectangle.
Cut squares 10x10 centimeters in size.
Place a spoonful of cream on each rectangle and half a drained apricot on top of it.
Transfer the cake to the baking dish.
It is baked in an oven heated to 180 degrees for 20 minutes.
Sprinkle the warm cake with powdered sugar.
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