Schmandkuchen mit Aprikosen - German Sour Cream Cake with Apricot

Schmand is a dairy product, which is manufactured by fermentation of the cream by different Lactobazillus cultures, a variety of sour cream similar to crème fraîche. It usually contains at least 20% fat.

Sweet CrustFilling
  1. In a mixing bowl, place together the almond meal, flour, baking powder, and sugars. Cut in the cold butter and rub until the mixture resembles the bread crumb. Add in the beaten egg and mix until a ball of dough forms. Transfer the dough to a 28cm square baking form and press the dough evenly over the bottom and 3cm up against the sides of the pan. Prick the dough all over with the tines of a fork and freeze it for 30 minutes.

  2. Preheat the oven to 180C/350F. Rinse, dry, halve and pit the apricots. Set aside. Stir together the sour cream and Schmand in a mixing bowl. Sift in the pudding powder and vanilla powder. Mix well. Add in egg yolks, 100 grams of sugar and stir to combine. Beat the egg whites with the rest of sugar until stiff. Fold the egg whites into the batter until incorporated.
  3. Remove the crust from the freezer and sprinkle the chopped walnut on the bottom of the crust. Arrange the prepared apricot on the curst, then pour in the cream mixture and bake for 50-60 minutes in the center rack of the preheated oven. Remove and cool the cake completely. Dust with icing sugar if desired.
Schmandkuchen Mit Aprikosen - German Sour Cream Cake With Apricot on Foodista


lisaiscooking 30/8/09 15:55

Your cake looks incredible! I've never used Schmand, so thanks for introducing a new ingredient to me!

Cookin' Canuck 30/8/09 16:00

This cake looks incredible! If I have difficulties finding this ingredient, can I substitute creme fraiche?

girlichef 30/8/09 16:09

That looks amazing...look at the insides...mmmmmm!

Sanghi 30/8/09 16:31

Great recipe angie..! Delicious!

nora@ffr 30/8/09 17:16

love the ingredients used for the fillings!yumm!! specially the apricot!! :) custard and those two of great combo!! so beautifully made angie!!

nora@ffr 30/8/09 17:17

love the ingredients used for the fillings!yumm!! specially the apricot!! :) custard and those two of great combo!! so beautifully made angie!!

Palidor 30/8/09 18:04

It looks very tasty! Thank you for explaining what schmand is. I bet it makes the cake nice and moist.

angelia mcgowan 30/8/09 18:27

That looks so good! I l love apricots, and beautiful pictures too!

Elin 30/8/09 19:30

I know this cake will be a delight but I don't think I can get some of the ingredients over here. What is schmand and is almond meal actually ground almond? German Flour can be substituted with normal plain flour? Wa so many questions to ask you :p


doggybloggy 30/8/09 19:48

angie this cake looks so moist and decadent - and the fruit inside - that makes it all the better!

Cooking-Gallery 31/8/09 00:11

Hi Angie, you've just been tagged. Please come and have a look in my blog. You're also supposed to tag 4 other bloggers if you want to join this 'tag game'.

Chow and Chatter 31/8/09 02:27

yummy it was a lovely German cake that got me on your blog in the beginning he he

Cinnamon Girl aka Reeni♥ 31/8/09 03:02

What a delicious cake! That filling looks divine!

Vrinda 31/8/09 03:52

Wow...delicious cake Angie and totally new to me...haven't tried almond meal yet,really a healthy and yummy cake...

burpandslurp 31/8/09 05:16

Is that almond meal in there? INTERESTING! I'll bet it makes it oh so light and sort of like...macaroons?

the ungourmet 31/8/09 05:58

This does look terrific with all of that fruity goodness inside! I could go for a slice of that for my breakfast in the morning!

KennyT 31/8/09 06:44
This comment has been removed by the author.
KennyT 31/8/09 06:46

I love the idea that you use apricot as the fruit for this sour cream cake. It looks so moist and I like the fact that the apricot and its juice kinda oozes out when you slice it, gorgeous!

Angie's Recipes 31/8/09 07:50

First thank you my friends, for all of you taking time to leaving me all the kind comments and encouragement. :-)
@Cooking Canuck, Elin: German Schmand is like sour cream, only richer, fatter. And for the flour, you can use the local flour with 10-11% protein instead of German #405.
@burpandslurp: Almond meal is ground almond. I love nutty crumble biscuit typed crust.
@Kenny: I know the fruit look dann like apricots. :-!^

Sophie 31/8/09 12:37

What a feast for the eyes & the mouth!!

Your dessert looks fabulous, Angie!! Wonderful even!

5 Star Foodie 31/8/09 15:00

A delightful cake - sounds excellent with apricots!

Fearless Kitchen 31/8/09 16:40

This looks really tasty... the crust looks really unique and delicious.

TasteHongKong 31/8/09 17:31

That sliced piece of cake is inducing me to finish it.

Mythreyi Dilip 31/8/09 19:22

It looks very yummy and delicious.

Katy ~ 1/9/09 02:29

Looks so delicious. Apricots are a personal favorite. Love the chunks of apricots peeking out and just tempting me to bite into their sweet lusciousness!

Chef E 1/9/09 06:02

somehow I missed this beautiful cake! I love apricots, cakes and sour cream, what a beautiful combination, presentation, and that center...WOW! Whom ever eats your food is so lucky!

My Little Space 1/9/09 13:21

Hi Angie, an absolutely gorgeous cake you have here! Oh yeah, I'm back...he he !

Dajana 1/9/09 18:45

I have a similar recipe, it's so good, it never lasts too long. Too bad apricots are already out of season :(

carmenpiva 1/9/09 18:55

Hi. Angie! it's nice to be back and keep on learning so many things everyday! Your cake looks sensational and it must taste so as well!
As to my recipe, they are the equivalent to meatballs, but made with tuna, so they are "tunafishballs". They are typical here, in the North of Spain.

My Asian Kitchen 2/9/09 06:44

beautiful cake:) wish I can have a slice right now!

Hornsfan 2/9/09 15:29

Angie this cake is just a perfect picture - I'm sure it tastes as wonderful as it looks!

pigpigscorner 4/9/09 18:56

The filling sounds amazing! Looks so yummy too!

Ingrid 9/9/09 04:16

Now, doesn't that look good! And when you cut into it you get a lovely fruity surprise!


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!



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