Apricot and pistachio cake

For 12 pieces
  • 1 untreated orange
  • 100 g Butter or margarine
  • 130 g Sugar
  • 1 Parcel Vanillin sugar
  • 2 Eggs (size M)
  • 160 g flour
  • 1 TL Baking powder
  • 60 g Pistachio kernels
  • 100 g Apricot jam
  • 2 sheets Gelatine
  • 1 pack white wine cream
  • 125 g whipped cream
  • 750 g ripe apricots
  • 1 packet unsweetened, light cake topping
  • Lemon balm
  • fat
75 minutes
easy
1.
Wash the orange thoroughly, rub dry and rub the peel. Squeeze the orange, measure out 60 ml, use the rest otherwise. Mix the soft fat, orange peel, 100 g sugar and vanilla sugar until frothy. Stir in eggs one at a time. Mix the flour and baking powder, stir in alternately with the orange juice. Grease the springform pan (26 cm Ø), pour in the dough and smooth out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas. Level 2) for about 20 minutes. Let cool on a wire rack. Finely grind 40 g pistachios in the universal chopper. Remove the cake base from the mold. Loosen the springform rim, rinse, dry and place back around the base. Stir the jam until smooth, spread it on the base. Scatter ground pistachios on top and press down a little. Soak gelatine in cold water for the cream. Put the accompanying white wine of the dessert powder and 75 ml of water (room temperature) in a fat-free mixing bowl. Add dessert powder and stir with the whisk of the hand mixer on the lowest setting. Then beat on the highest level for 3 minutes. Dissolve the gelatine and stir in. Whip the cream until stiff and fold in. Put the cream on the bottom and smooth it out. Scald the apricots with hot water, rinse with cold. Peel, halve and stone the apricots. Cover the cake with it. Let it set in the refrigerator for 2 hours. Mix the cake glaze and 30 g sugar in a small saucepan. Gradually stir in 250 g of water. Bring to the boil while stirring. Spread over the apricots with a tablespoon. Let the casting solidify. Chop 20 g pistachios. Decorate the cake with the pistachios and lemon balm
2.
Wait approx. 3 hours. Photo: Först,
1 piece approx:
  • 320 kcal
  • 1340 kJ
  • 5 g protein
  • 14 g fat
  • 40 g carbohydrates

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