Apricot and coconut pancakes

For 16 pieces
  • 200 g half-soft dried apricots
  • 1 (150 g) Cup of crème fraîche
  • 250 g soft butter or margarine
  • 1 (160 g) Cup of sugar
  • 1 packet vanillin sugar
  • 1 pinch Salt
  • 4 Eggs (size M)
  • 2 (à 100 g) cup of flour
  • 3 TL Baking powder
  • 1 1/2 (à 60 g) Cup of desiccated coconut
  • 4 EL Apricot jam
  • Fat and flour
90 minutes
easy
1.
Dice the apricots. Pour the crème frâiche into a bowl. Wash the mug, dry it well and use it to measure the remaining ingredients. Mix the fat, sugar, vanilla sugar and salt until creamy. Stir in eggs one at a time. Mix the flour, baking powder and 1 cup of desiccated coconut and stir in with the crème fraîche. Fold in the apricots. Grease a bundt pan (approx. 2 liters) and sprinkle with flour. Pour in the dough and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 50-55 minutes. Let the cake rest in the pan for about 10 minutesOverturn the wire rack and allow to cool. Heat the jam, strain through a sieve. Brush the cake with it. Sprinkle with 1/2 cup of desiccated coconut
2.
1 1/2 hours waiting time
1 piece approx.:
  • 330 kcal
  • 1380 kJ
  • 4 g protein
  • 21 g fat
  • 30 g carbohydrates

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