Apricot and gooseberry wreath

For 16 pieces
  • 5 small apricots
  • 150 g Gooseberries
  • 150 g soft butter or margarine
  • 125 g sugar
  • 1 packet vanillin sugar
  • 1 pinch salt
  • 3 Eggs (size M)
  • 225 g flour
  • 1/2 package baking powder
  • 100 ml Buttermilk
  • 1 EL Icing sugar
  • fat and flour
60 minutes
easy
1.
Wash the apricots, cut in half, stone and cut into small pieces. Clean and wash the gooseberries. Mix the fat, sugar, vanilla sugar and salt with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour and baking powder, stir in alternately with the buttermilk. Fold in fruit. Grease a savarin tin (24.5 cm Ø; 1 1/2 liter content) and dust with flour. Pour in the dough and smooth it out. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 30 minutes, remove. Let the cake cool down on a wire rack for about 15 minutes. Remove the cake from the edge of the dish with a knife. From theOverturn the mold, let it cool and dust with powdered sugar
2.
Waiting time approx. 1 1/2 hours
1 piece approx.:
  • 180 kcal
  • 750 kJ
  • 3 g Protein
  • 9 g fat
  • 21 g carbohydrates

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