Apricot and buttermilk wreath

For 20 slices
  • 1 can (s) (850 ml) apricots
  • 150 g butter or margarine
  • 250 g Sugar
  • 1 packet Bourbon vanilla sugar
  • 1 Pinch Salt
  • 4 eggs ( Size M)
  • 50 g Cornstarch
  • 350 ml Buttermilk
  • 10 drops of bitter almond flavor
  • grated zest of 1/2 untreated lemon
  • 500 g flour
  • 1 1/2 Parcel Baking powder
  • 2 TL Icing sugar for the dusting ben
  • fat and breadcrumbs
105 minutes
Pour the apricots on a sieve, drain well and cut into cubes. Drain on kitchen paper. Mix the fat, sugar, vanilla sugar and salt until frothy. Add eggs one at a time, alternating with the cornstarch and stir until creamy. Stir in buttermilk, bitter almond flavor and grated lemon peel. Mix the flour, except for 2 tablespoons, and baking powder. Stir into the batter. Mix the remaining flour with the apricot cubes and fold in. Put the dough in a greased springform pan with a tube base insert (26 cm Ø), sprinkled with breadcrumbs, and smooth out. Bake in the preheated oven, 2nd rack from the bottom (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 1/4 hours. Let the cake cool down in the tin, turn it out of the tin and let it cool down on a wire rack. Dust with powdered sugar and arrange on a cake plate. Mango crème fraîche ice cream tastes good with it
1 slice approx:
  • 250 kcal
  • 1050 kJ
  • 5 g protein
  • 8 g ​​fat
  • 39 g carbohydrates


Leave A Comment