Apricot sour cream cake from the tray

  • 2 can (s) (à 850 ml) apricots
  • 250 g Butter
  • 280 g Sugar
  • 1 packet vanilla sugar
  • 6 Eggs (size M)
  • 200 g flour
  • 125 g Cornstarch
  • 2 TL baking powder
  • 150 g Crème fraîche
  • grated zest of 1 untreated lemon
  • 50 g 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
  • 1300 kJ
  • 4 g protein
  • 16 g fat
  • 37 g carbohydrates

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