Sweets & Baking
Malva pudding
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Apricot cake with cream and butter sauce.
Timing
- Active approx. 20 minutes
- Cooking/Baking: 30-35 min. Baking; 3-5 mins sauce
- Rest/cooling: 15 minutes
- Yield: 1 flat mold, about 20 × 25 cm
Estimated nutrition
per serving · Calculated for 12 servings.
- Energy
- ≈ 205 kcal
- Protein
- ≈ 3.2 g
- Carbohydrates
- ≈ 27.4 g
- Fat
- ≈ 8.9 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 200 g flour · ≈ 200 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 150g sugar · ≈ 150 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 1 egg · ≈ 50 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 200 ml milk · ≈ 200 g · Assumed quantity / reference product
Milch fettarm, frisch, 1,5 % Fett, pasteurisiert (M111200) - 2 tbsp apricot jam · ≈ 42 g · Assumed quantity / reference product
Konfitüre extra (S132000) - 100 ml cream · ≈ 100 g · Assumed quantity / reference product
Schlagsahne mind. 30 % Fett (M173800) - 80 g butter · ≈ 80 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 1 tbsp light vinegar · ≈ 15 g · Assumed quantity / reference product
Branntweinessig (R122000)
Not included in the base calculation
- 1 tsp baking soda · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 200 g flour
- 150g sugar
- 1 egg
- 200 ml milk
- 2 tbsp apricot jam
- 1 tsp baking soda
- 100 ml cream
- 80 g butter
- 1 tbsp light vinegar
Instructions
- Preheat oven to 180 °C top/bottom heat. Remove about 10 g of the butter to make a flat dish measuring about 20 × 25 cm.
- Beat egg and sugar until fluffy. Stir in apricot jam, milk and the newly suggested tablespoon of vinegar.
- Mix the flour and baking soda, quickly fold into the wet mixture and immediately pour into the mold. Bake for 30-35 minutes; Check for raw dough with a wooden stick.
- Gently heat the cream and the remaining 70 g butter for 3-5 minutes. Prick the hot cake several times, pour the sauce evenly over it and let it soak for 15 minutes. The acid supplement is documented as a recipe suggestion.
Tips
- After stirring in the baking soda and acid, bake the dough immediately.
- Nicolaus says: "The bowl is still there. Its contents are currently being checked."
