Apricot and amaretto crumble cake

For 20 pieces
  • 350 g butter or margarine
  • 400 g flour
  • 150 g ground almonds
  • 2 packet vanillin sugar
  • 300 g Sugar
  • salt
  • 5 eggs (size M)
  • 5 EL Almond Liqueur
  • 100 g Cornstarch
  • 1 packet Baking powder
  • 1,2 kg Apricots
  • 2 EL Apricot jam
  • Fat and flour
75 minutes
easy
1.
Knead 100 g fat, 100 g flour, ground almonds, 1 packet of vanilla sugar, 100 g sugar and 1 pinch of salt with the dough hook of the hand mixer to form sprinkles. Chill the streusel. In the meantime, beat 250 g of fat, packet of vanilla sugar, 200 g of sugar and a pinch of salt with the whisk of the hand mixer until frothy. Stir in eggs one after the other, add liqueur. Flour,Mix starch and baking powder and sieve on top. Stir in. Wash, halve and stone the apricots. Grease the pan and dust with flour. Spread the batter on top. Place the apricot halves side by side on the dough with the cut surface facing down. Spread the sprinkles on top. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 45-55 minutes. Let the cake cool down on a wire rack. Heat the jam and 2 tablespoons of water and spread on the apricots with a brush. Let cool briefly, cut open and arrange on a plate
2.
Waiting time approx. 30 minutes
1 piece approx:
  • 380 kcal
  • 1590 kJ
  • 6 g protein
  • 21 g fat
  • 42 g carbohydrates

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