Apricot sour cream cake from the tray
- 2 can (s) span> (à 850 ml) apricots
- 250 g Butter
- 280 g Sugar
- 1 packet vanilla sugar
- 6 Eggs (size M)
- 200 g flour
- 125 g span> Cornstarch
- 2 TL baking powder
- 150 g Crème fraîche
- grated zest of 1 untreated lemon
- 50 g sp an> Almond sticks
- fat and breadcrumbs
75 minutes
easy
- 1.
- Drain the apricots in a colander. Whip butter, 250 g sugar and vanilla sugar until creamy. Gradually stir in 4 eggs. Mix the flour, starch and baking powder and stir into the egg mixture.
- 2.
- Spread the dough on a greased pan in the oven (32 x 39 cm) sprinkled with breadcrumbs. Spread the apricots on the batter. Pre-bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 20 minutes.
- 3.
- Mix the crème fraîche, remaining eggs, lemon zest and remaining sugar. Take out the cake. Spread the topping and sprinkle with almonds. Bake for another 25-30 minutes at the same temperature.
- 4.
- Makes approx. 20 pieces.
1 portion approx:
- 310 kcal li>
- 1300 kJ
- 4 g protein
- 16 g fat
- 37 g carbohydrates
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