Apricot and amarettini cake

For 24 pieces
  • fat u. Flour f. the drip pan
  • 1,5 kg (850 ml each) fresh ripe or 2-3 cans of apricots
  • 75 g Amarettini
  • 300 g + 75 g soft butter
  • 375 g Sugar
  • 1 packet vanillin sugar
  • Salt
  • 6 eggs (Gr . M)
  • 350 g flour
  • 100 g Starch
  • 1 package Baking powder
  • 75 g brown sugar
  • 100 g Almond flakes
  • Icing sugar
40 minutes
light
1.
Grease a drip pan (approx. 32 x 39 cm; at least 3.5 cm deep) and dust with flour. Wash, halve and stone the apricots. Crumble the amarettini a little with your hands
2.
Mix 300 g butter, sugar, vanilla sugar and a pinch of salt until creamy. Stir in eggs one by one. Mix the flour, starch and baking powder and stir in briefly in portions. Spread on the drip pan. Spread the apricots and amarettini on top. Spread 75 g butter on top and sprinkle with brown sugar
3.
In a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2 ) bake for about 30 minutes. Sprinkle the almonds over the cake and bake for another 15 minutes at the same temperature. Let cool down. Dust with powdered sugar. Whipped cream tastes good with it
1 piece approx:
  • 350 kcal
  • 1470 kJ
  • 5 g protein
  • 17 g fat
  • 43 g carbohydrates

0 Comments

Leave A Comment