Apricot cake

  • 4-5 Lemons (1 of which is untreated)
  • 225 g Sugar
  • 3 Eggs (Size M)
  • 3/8 l Buttermilk
  • 1 pinch salt
  • 450 g flour
  • 1 packet Baking powder
  • 40 g Icing sugar
  • 1 / 2 850 ml-can apricots
  • 2 (à 200 g) Cup of whipped cream
  • 1 Parcel Vanilla sugar
  • chopped pistachio nuts
  • peeled almond kernels and lemon balm
  • baking paper
105 minutes
light
1.
Wash the untreated lemon , Rub off the peel. Mix with sugar, eggs, buttermilk and salt until frothy. Mix the flour and baking powder and stir in. On a baking sheet lined with baking paperto brush. Bake in a hot oven (electric stove: 175 ° C / gas: level 2) for about 25 minutes. Squeeze all the lemons. Measure out 200 ml of juice and mix with powdered sugar. Prick the hot cake several times and drizzle with the lemon juice. Let cool down. Drain the apricots. Whip the cream until stiff and pour in the vanilla sugar. Fill into a piping bag with a large star nozzle. Divide the cake into 16 pieces. Squirt a large cream tuff on each piece. Garnish with apricots, pistachios, almonds and lemon balm. Makes approx. 16 pieces
1 portion approx:
  • 290 kcal
  • 1210 kJ

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