Apricot and poppy seed slices

For 24 pieces
  • 375 g Butter
  • 750 g flour
  • 350 g Sugar
  • 2 packet vanillin sugar
  • 1 Pinch Salt
  • 8 eggs (size M)
  • 2–3 EL Breadcrumbs
  • 1,5 kg Apricots
  • 3–4 (à 250 g) Bag of ready-to-bake poppy seed filling
  • 100 g chopped almonds
  • fat and flour
90 minutes
light
1.
Dice butter for the crumble. Put the flour, sugar, vanilla sugar, salt, butter and 2 eggs in a large bowl. Mix with the dough hook of the hand mixer. Then work with your hands into crumbles. Grease a drip pan in the oven (32 x 39 cm), sprinkle with flour, spread about 2/3 of the crumble evenly on it and press down to a smooth base, also lining the edge of the drip pan with batter. Sprinkle with breadcrumbs
2.
Wash the apricots, cut in half and remove the stone. Separate 6 eggs. Mix in the poppy seed filling, egg yolks and almonds. Beat the egg white until stiff and fold into the poppy seed mixture in portions. Spread the poppy seed mixture evenly on the crumble base. Spread the apricots on top. Place the remaining crumble on top and bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 50–60 minutes
3.
Take the cake out of the oven, place on a wire rack, allow to cool. Cut into pieces and arrange on a plate. Whipped cream tastes good with it
1 piece approx:
  • 470 kcal
  • 1970 kJ
  • 10 g protein
  • 23 g fat
  • 57 g carbohydrates

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