Apricot Crumble Cake

For 16 pieces
  • 75 g marzipan raw mass
  • 380 g soft butter
  • 480 g flour
  • 200 g Sugar
  • 2 Can (s) (425 ml each) Apricot halves
  • 1 packet vanillin sugar
  • 4 eggs (size M)
  • 3 TL Baking powder
  • 2 EL Milk
  • 50 g Almond flakes
  • 1 EL Icing sugar
  • Mint
  • fat and flour
75 minutes
easy
1.
Coarsely grate the marzipan. Knead 200 g butter, 200 g flour, 50 g sugar and marzipan with the dough hook of the hand mixer to form sprinkles. Chill the streusel. Put the apricots in a colander and drain. Cut 180 g butter into pieces. Mix 150 g of sugar, vanilla sugar and fat with the whisk of the hand mixer until creamy. Stir in eggs one by one. 280 g flour andMix the baking powder and stir in alternately with the milk. Put the dough in a springform pan (26 cm Ø) that has been greased and sprinkled with flour, smooth it out and lay it with the apricot halves. Spread the streusel on the apricots and bake in the preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 45-50 minutes. Take the cake out of the oven, remove it from the tin after approx. 15 minutes and let it cool on a wire rack. Roast the almonds in the oven for 3-4 minutes until golden brown. Before serving, sprinkle the cake with almonds and powdered sugar and decorate with mint
2.
1 hour waiting time
1 piece approx.:
  • 420 kcal
  • 1760 kJ
  • 6 g protein
  • 25 g fat
  • 43 g carbohydrates

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