Apricot cake from the sheet with almonds

For 24 pieces
  • 2 Can (s) (850 ml; div. weight: 480 g) apricots or
  • 1600 g fresh apricots
  • 250 g softened butter or margarine
  • 200 g Sugar
  • 1 packet vanillin sugar
  • 5 Eggs (size M)
  • 400 g flour
  • 100 g ground almonds
  • 1 packet Baking powder
  • 75 ml Milk
  • 100 g Hail Sugar
  • 100 g Almond flakes
  • 3 tbsp Icing sugar
  • fat
60 minutes
easy
1.
Drain the apricots from the can. Wash fresh apricots, pat dry, cut in half and remove the stone. Mix the fat, sugar and vanilla sugar until frothy. Stir in eggs one at a time. Mix the flour, almonds and baking powder, stir in alternately with the milk. Grease the oven's drip pan (approx. 32 x 38 cm) well. Put the dough on top and smooth it out. Spread the apricots evenly on the dough with the cut surface facing up. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 25-30 minutes. After 10 minutes of baking, sprinkle with sugar and almond flakes. Let the cake cool down. Serve cut into pieces and dusted with powdered sugar. Whipped cream tastes good with it
2.
Waiting time approx. 1 hour
1 piece approx .:
  • 290 kcal
  • 1210 kJ
  • 6 g protein
  • 12 g fat
  • 38 g carbohydrates

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