Apricot and marzipan cake

  • 1,5 kg fresh apricots
  • 200 g Marzipan raw mass
  • 175 g Butter or margarine
  • 200 g Sugar
  • 1 packet Vanillin sugar
  • 4 Eggs (size M)
  • 300 g flour
  • 1 TL baking powder
  • 5 EL Almond Liqueur
  • 25 g chopped pistachio nuts
  • fat
60 minutes
light
1.
Wash the apricots, cut in half and remove the stones. Cut the marzipan into cubes. Beat the fat, 150 g sugar and vanilla sugar with the whisk of the hand mixer until frothy. Add the marzipan and stir. Gradually stir in the eggs. Mix the flour and baking powder, sieve onto the fat and marzipan mixture and stir in. Spread the dough on a greased baking sheet (42x37.5 cm). Spread the apricots on top, drizzle with almond liqueur and sprinkle with the remaining sugar. Bake the cake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 25-30 minutes. Let the cake cool and serve sprinkled with pistachios. Makes approx. 25 pieces
1 portion approx:
  • 230 kcal
  • 960 kJ
  • 4 g protein
  • 10 g fat
  • 26 g carbohydrates

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