Apricot and spice sprinkles

For 16 strips
  • 2 Can (s) (425 ml each) apricots
  • 400 g flour
  • 260 g brown sugar
  • 2 packet vanillin sugar
  • Salt
  • 1 egg yolk (size M)
  • 275 g butter or margarine
  • 5 eggs (size M)
  • 1 packet Baking powder
  • 1/2 TL Coriander
  • 1 TL Cinnamon
  • grated Zest of 1 untreated lemon
  • Fat and flour
75 minutes
easy
1.
Let the apricots drain. Process 100 g flour, 60 g sugar, 1 packet of vanilla sugar, 1 pinch of salt, egg yolk and 75 g fat in pieces with the dough hook of the hand mixer to create sprinkles.
2.
Set aside. 200 g soft fat, 200 g sugar, 1 packet of vanillin sugarand stir in a pinch of salt until creamy. Stir in eggs one at a time. Mix and stir in 300 g flour, baking powder, coriander, cinnamon and lemon peel.
3.
Grease springform pan (24 x 24 cm) and dust with flour. Pour the dough into the mold and smooth it out. Spread the apricots on the batter, sprinkle with crumble. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 45-50 minutes.
4.
Loosen the springform rim and let the cake cool in the tin. Whipped cream tastes good with it.
1 portion approx:
  • 340 kcal
  • 1420 kJ
  • 5 g protein
  • 17 g fat
  • 40 g carbohydrates

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