Pastries cream cake and apricot

For the dough:
  • 2 eggs
  • 100g caster sugar
  • 1 packet of vanilla sugar
  • 7 c. tablespoons sunflower oil
  • 7 c. tablespoons milk
  • 100 g flour
  • 1 teaspoon baking powder
  • 2 pinches of salt
  • 500 g custard
  • 300 g of mumps apricots in syrup
  • 8 cl apricot syrup (pick apricots in the box)
For the blank orange:
  • 1 sachet of powder flan with vanilla and sugar
  • 2 c. tablespoons of caster sugar
  • ½ liter of orange juice
  1. In a bowl, place the eggs, salt, sugar and whisk until the double preparation volume.
  2. Add the milk and oil, whisking. Stir the flour with the baking powder and mix with a spatula to get a homogeneous paste.
  3. Pour batter into a cake pan of 24 cm diameter lined with baking paper.
  4. Bake the cake in preheated oven at 180 ° C for 13-15 minutes. Remove the cake from the oven and let it cool completely.
  5. Turn out the cake, turn it over and put it into the mold. Soak the biscuit syrup apricots.
  6. Garnish the cream biscuit pastry and place in the freezer for 30 minutes to harden the cream.
  7. In a saucepan, place the custard powder and sugar. Add orange juice, stir and bring to a boil over low heat and stirring. Let cool.
  8. Arrange the apricot mumps on cream and pour the warmed orange juice. Place the cake in the refrigerator to take the orange flan.
  9. Turn the cake and serve chilled.