Amarettini cake with apricots

For 10 pieces
  • 3 eggs (size M)
  • 1 pinch Salt
  • 125 g Sugar
  • 125 g flour
  • 1 1/2 TL Baking powder
  • 5 EL Milk
  • 100 g Amarettini
  • 1 jar (s) (850 ml) Apricot halves
  • 300 g Crème fraîche
  • 35 g Icing sugar
  • grated zest of 1 untreated lemon
  • Icing sugar
  • fat
45 minutes
easy
1.
A baking sheet (approx. 32 x 39 cm) grease well. Beat eggs, salt and sugar for about 8 minutes until thick and creamy. Mix flour and baking powder, sieve on top. Mix in with the whisk of the hand mixer on the lowest setting while pouring in the milk. Spread on the baking sheet and spread the amarettinis on top. In the preheated oven (electric stove: 250 ° C / convection: 225 ° C / gas: level 5) approx. 5Bake for minutes. Let cool down. In the meantime, drain the apricots well. Mix the crème fraîche, powdered sugar and lemon zest. Halve the sponge cake crosswise. Spread half of the crème fraîche on a sponge cake plate. Spread the apricot halves on top. Put the rest of the crème fraîche on top as a blob. Cover with the 2nd sponge cake. Cut the cake into pieces. Arrange on a platter and dust with powdered sugar
2.
Wait about 15 minutes
1 piece approx.:
  • 310 kcal
  • 1300 kJ
  • 5 g protein
  • 12 g fat
  • 44 g carbohydrates

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