Apricot bee sting sheet cake

For 24 pieces
  • 375 g butter or margarine
  • 325 g Sugar
  • 1 EL clear honey
  • 100 g almond flakes
  • 1 EL Milk
  • 13 Apricots
  • 1 untreated lemon
  • 1 pinch Salt
  • 6 eggs (size M)
  • 500 g flour
  • 1 packet Baking powder
  • 250 g sour cream
  • Icing sugar
60 minutes
light
1.
For the topping, bring 75 g fat, 75 g sugar and honey to the boil while stirring. Stir in the almond flakes, then remove from the heat and stir in the milk. Let cool down. Slightly scratch the apricots crosswise and pour boiling water over them. Rinse under cold water and peel off the skin. Halve and stone the fruit. Wash lemon andRub dry. Finely rub the peel, squeeze out the juice. Mix 300 g fat, 250 g sugar, salt and lemon zest until creamy (large mixing bowl). Mix in eggs one at a time, alternating with 4-5 tablespoons of flour. Mix the remaining flour and baking powder and add to the fat and egg mixture along with lemon juice and sour cream. Mix everything into a smooth dough. Put the dough in a greased, flour-dusted drip pan in the oven (approx. 39 x 32 cm) and smooth it out. Spread the apricot halves on top and drizzle with bee sting mixture (if possible not too much on the fruit). Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 30 minutes, possibly cover the last 10 minutes with a sheet or aluminum foil. Dust with powdered sugar before serving
2.
1 hour waiting time
1 piece approx.:
  • 330 kcal
  • 1380 kJ
  • 5 g protein
  • 20 g fat
  • 32 g carbohydrates

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