Apricot butter cake

For 20 pieces
  • fat and breadcrumbs
  • Drip pan
  • 250 g + 100 g softened butter
  • 175 g + 40 g + 2-3 tbsp sugar
  • 1 packet vanillin sugar
  • 1 Pinch Salt
  • 6 eggs, 500 g flour (size. M)
  • 1 packet baking powder
  • 8 EL + 1/2 l milk
  • 1 1 / 2-2 Can (s) (à 850 ml) Apricots
  • 1 packet Pudding powder
  • 'Almond flavor '
  • 100 g Almond flakes
  • Icing sugar
75 minutes
light
1.
A drip pan (approx. 32 x 39cm) and sprinkle with breadcrumbs. Mix 250 g butter, 175 g sugar, vanilla sugar and salt until creamy. Stir in eggs one at a time. Mix flour and baking powder and stir in alternately with 8 tbsp milk. Spread the batter on the drip pan
2.
Drain the apricots. Mix 6 tbsp of 1/2 l milk with custard powder and 40 g sugar. Bring the rest of the milk to the boil. Stir in pudding powder, bring to the boil and cook for at least 1 minute while stirring. Approx. Let cool for 5 minutes
3.
Pat the apricots dry with kitchen paper, place them close to the dough, sprinkle the pudding on top. Sprinkle with flaked almonds and 2-3 tablespoons of sugar. Spread 100 g butter in flakes on top. Bake in a hot oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 45-50 minutes. Cooling down. Dust with powdered sugar. Whipped cream tastes good with it
1 piece approx:
  • 400 kcal
  • 1680 kJ
  • 7 g protein
  • 21 g fat
  • 43 g carbohydrates

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