Apricot and almond butter cake

  • 350 g Butter
  • 250 g Sugar
  • 1 packet vanillin sugar
  • 1 pinch Salt
  • 6 Eggs (size M)
  • 500 g flour
  • 1 packet Baking powder
  • 580 ml Milk
  • 2 Can (s) (850 ml each; portion weight 480 g) Apricots
  • 1 packet pudding powder' almond flavor '
  • 100 g almond flakes
  • Icing sugar
  • fat and breadcrumbs
90 minutes
light
1.
250 g butter, 175 g sugar, vanillin sugar and Put the salt in a mixing bowl and beat until frothy with the whisk of the hand mixer. Stir in eggs one at a time. Mix the flour and baking powder and stir in in portions.
2.
Add 8 tablespoons of milk one after the other and stir in. Grease the oven pan and sprinkle with breadcrumbs. Spread the batter on top and smooth it out. Drain the apricots andPat dry with kitchen paper.
3.
Mix the pudding powder and 6 tablespoons of milk. Put the rest of the milk and 40 g sugar in a saucepan and bring to the boil. Take off the stove and stir in the mixed pudding powder. Bring to the boil again and cook for at least 1 minute while stirring.
4.
Cover the dough with apricots and sprinkle the pudding on top. Sprinkle with flaked almonds and the remaining sugar. Spread the remaining butter on top and bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for 45-50 minutes.
5.
Let cool down and dust with icing sugar. Makes about 20 pieces.
1 portion approx:
  • 380 kcal
  • 1590 kJ
  • 7 g protein
  • 21 g fat
  • 43 g carbohydrates

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