Almond and apricot cake

For 12 pieces
  • 3 Can (s) (425 ml each) apricots
  • 200 g flour
  • 2 leveled teaspoon baking powder
  • 175 g + 1 Tablespoons of sugar
  • 1 packet vanillin sugar
  • 1 pinch salt
  • 2 Eggs (size M)
  • 100 g Butter
  • 125 g whipped cream
  • 100 g ground almonds without skin
  • 50 g Almond flakes
  • 1 TL Icing sugar for dusting
  • Flour
  • fat and flour
  • aluminum foil
75 minutes
light
1.
## apricot ## n put on a sieve and drain well. Flour, baking powder, 75 g sugar, vanilla Mix sugar and salt in a bowl, add 1 egg and butter in pieces and knead into a smooth dough.
2.
On a floured work surface to form a circle (approx. 25 cm Place on the bottom of a greased springform pan (26 cm Ø) dusted with flour. Prick the dough several times with a fork.
3.
Whip the cream until stiff, finally Withdraw 100 g of sugar. Fold in the ground almonds and 1 egg. Put the ## almond ## mixture on the bottom and smooth it out. Place the apricots on the almond mixture with the cut surface upwards.
4.
Sprinkle with flaked almonds and 1 tablespoon of sugar. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 45 minutes. Cover with aluminum foil 5–10 minutes before the end of the baking time.
5.
Let the cake cool in the tin on a wire rack. Dust with powdered sugar if necessary. Whipped cream tastes good with it.
1 piece approx:
  • 260 kcal
  • 1090 kJ
  • 4 g protein
  • 14 g fat
  • 30 g carbohydrates

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