Apricot cake

For 14 pieces
  • 5 eggs (size M)
  • 1 pinch Salt
  • 130 g Sugar
  • 3 EL Nut nougat cream
  • 70 g flour
  • 50 g cornstarch
  • baking paper
  • 1 Can (s) (850 ml) Apricots
  • 1 packet clear cake topping
  • 4 EL lemon juice
  • 500 g Whipped cream
  • 2 packet vanilla sugar
  • 2 packets cream stabilizer
  • 20 g Chocolate grated
  • 2 TL chopped pistachio nuts
  • 14 Chocolate Easter eggs
  • 1 little marzipan bunny
60 minutes
light
1.
Separate the eggs for the dough. Beat egg yolks with salt, 80 g sugar and 1 tablespoon warm water to a white cream, stir in nougat cream. Beat the egg whites with the remaining sugar until stiff, place on the egg yolk mixture. Sieve the flour and starch over it, fold in with a large whisk. Line the bottom of a springform pan (24 cm Ø) with baking paper. Pour in the batter and smooth it out. Bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for 25-35 minutes. Let cool down. Cut the biscuit twice horizontally. Drain the apricots, collecting 175 ml of fruit juice. Cut 2 apricot halves into 14 wedges, dice 2 more halves. Cover the lower base with the remaining fruit halves. Bring the fruit juice to the boil with lemon juice. Mix the cake topping with 4 tablespoons of water, stir into the syrup, bring to the boil and pour over the fruit. Refrigerate. Whip the cream with the vanilla sugar and cream setting agent until stiff. Mix 1/3 of the cream with the apricot cubes, spread on the 2nd base, cover with the 3rd, assemble the cake. Brush the cake with cream. Pour the rest of the cream into a piping bag with a star nozzle and decorate the cake with it. Sprinkle the edge of the cake with the chocolate flakes. Decorate the surface with apricot wedges, pistachios, Easter eggs and marzipan bunnies
2.
Preparation time: 1 hour
1 piece approx.:
  • 290 kcal
  • 1210 kJ
  • 5 g protein
  • 15 g fat
  • 31 g carbohydrates

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