German Rahm Kuchen (Cream Cake) Recipe

It has been six years since I originally posted this German recipe for "Apricot Cream Cake". I'd describe this more of a tart, filled with fresh apricots with a baked layer of sour cream and some sugar.

This is the photo that I took in 2006 with my old point-and-shoot camera. I still find it to be mouth-watering.

This recipe comes from my cousin. Like my Mutti, she was born and raised in Bavaria, but now lives in Northern California. Thank you, Ursula, for showing me how to make this recipe.

The summer apricot season is a short one, so I wanted to make this again-- and to repost it, with some more clarity on the ingredients and amounts.

Making pastry isn't terribly difficult, but there are a few important…