Amarettini slices with apricots

For 10 pieces
  • 3 eggs (size M)
  • salt
  • 125 g Sugar
  • 125 g flour
  • 11/2 deleted TL baking powder
  • 100 g Amarettini biscuits
  • 1 Can (s) (850 ml) Apricots
  • 450 g Crème fraîche
  • 4 EL + some powdered sugar
  • baking paper
20 minutes
easy
1.
Baking tray (approx. 35 x 40 cm) with baking paper. Separate eggs. Beat the egg white and a pinch of salt until stiff, sprinkling in sugar. Beat in the egg yolks one by one. Sift the flour and baking powder on top and fold in
2.
Spread the sponge cake on the baking tray, sprinkle the amarettini on top, pressing lightly into the sponge cake. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 12 minutes. Let cool down
3.
Drain the apricots. Mix the crème fraîche and 4 tablespoons of powdered sugar briefly with a spoon (otherwise it will become thin). Halve the sponge cake once across. Spread half of the cream on a biscuit plate. Spread the apricots on top. Spread the rest of the cream on top. 2. Place the plate on top. Dust with powdered sugar
1 piece approx:
  • 290 kcal
  • 1210 kJ
  • 4 g protein
  • 14 g fat
  • 36 g carbohydrates

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