INGREDIENTS
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)
- 1 sachet of powder flan with vanilla and sugar
- 2 c. tablespoons of caster sugar
- ½ liter of orange juice
- In a bowl, place the eggs, salt, sugar and whisk until the double preparation volume.
- Add the milk and oil, whisking. Stir the flour with the baking powder and mix with a spatula to get a homogeneous paste.
- Pour batter into a cake pan of 24 cm diameter lined with baking paper.
- Bake the cake in preheated oven at 180 ° C for 13-15 minutes. Remove the cake from the oven and let it cool completely.
- Turn out the cake, turn it over and put it into the mold. Soak the biscuit syrup apricots.
- Garnish the cream biscuit pastry and place in the freezer for 30 minutes to harden the cream.
- 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.
- Arrange the apricot mumps on cream and pour the warmed orange juice. Place the cake in the refrigerator to take the orange flan.
- Turn the cake and serve chilled.