Apricot Clafoutis

For 4 people
  • 400 g Apricots
  • 3 EL Orange liqueur (e.g. B. Grand Marnier)
  • 1 Vanilla pod
  • 4 eggs (size M)
  • 1 pinch Salt
  • 100 g Sugar
  • 3-4 tbsp liquid whipped cream
  • 130 g flour
  • 2 EL Almond flakes
  • 2 TL Icing sugar
  • fat
60 minutes
light
1.
Clean, wash, dry, stone and cut apricots. Marinate with 2 tablespoons of orange liqueur. Cut the vanilla pod lengthways and scrape out the pulp. Separate eggs.
2.
Beat the egg yolks, salt, vanilla pulp and 50 g sugar until frothy. Stir in the cream, 1 tablespoon of liqueur and flour. Beat the egg whites until stiff and finally pour in 50 g of sugar. Fold the egg whites into the dough in two portions and pour approx. 1/3 of the mixture into 4 small, greased, ovenproof molds.
3.
Spread the apricots evenly on top and cover with the rest of the batter. Sprinkle with flaked almonds. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 30-35 minutes.
4.
Dust with powdered sugar andserve immediately.
1 person approx.:
  • 440 kcal
  • 1840 kJ
  • 13 g protein
  • 13 g fat
  • 62 g carbohydrates

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