Apricot and almond cake

For 24 pieces
  • 100 g whipped cream
  • 325 g Sugar
  • 250 g Almond flakes
  • 1250 g Apricots
  • 250 g soft butter or margarine
  • 1 packet vanillin sugar
  • 1 pinch Salt
  • 5 Eggs (size M)
  • 400 g flour
  • 1 packet baking powder
  • 3 EL Milk
  • 2 EL Hail Sugar
  • Fat and flour
75 minutes
easy
1.
Bring the cream and 75 g sugar to the boil, mix in the almonds, set aside. Wash, halve and stone the apricots. Mix the fat, 250 g sugar, vanilla sugar and salt until creamy. Stir in eggs one at a time. Mix the flour and baking powder, stir into the fat and egg cream with the milk. Grease the oven's drip pan and add flourdust. Pour in the dough and smooth it out. Spread the apricots on the batter. Spread the almond mixture on the batter and apricots. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 40 minutes. Let cool on a wire rack. Serve sprinkled with pearl sugar
2.
Wait approx. 2 hours. Photo: Först,
1 piece approx:
  • 310 kcal
  • 1300 kJ
  • 6 g protein
  • 17 g fat
  • 32 g carbohydrates

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