Christmas marble cake with sprinkles and roasted almonds

For 16 pieces
  • 200 g roasted almonds
  • 275 g Sugar
  • 375 g Butter
  • 525 g flour
  • 1 Can (s) (425 ml) Apricots
  • 1 pinch salt
  • 1 packet Vanillin sugar
  • 4 Eggs (Size M)
  • 350 g flour
  • 1 packet baking powder
  • 150 ml Milk
  • 100 g solid nut and nougat mass
  • 2 TL Gingerbread spice
  • fat and flour
  • Icing sugar
90 minutes
very easy
1.
Roughly chop roasted almonds. Add 75 g sugar, 125 g butter in flakes and 175 g flour with the dough hook of the hand mixer Knead the crumble, knead in the almonds, drain the apricots, drain well and cut into cubes.
2.
Mix 250 g butter, 200 g sugar, salt and vanilla sugar with the whisk Mix in the eggs one after the other. Mix the flour and baking powder and stir in alternately with the milk.
3.
Pour half of the dough into a greased springform pan (26 cm Ø) dusted with flour and smooth it out. Spread the apricots on top. Heat the nougat over a warm water bath until it is smooth.
4.
Mix the nougat and gingerbread spice with the second half of the dough and place on the apricots. Spread the streusel on top and bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 50 minutes.
5.
Remove and let cool down.
6.
Carefully remove the cake from the tin, place on a plate and dust with powdered sugar. Whipped cream tastes good with it.
1 piece approx:
  • 560 kcal
  • 2350 kJ
  • 10 g protein
  • 28 g fat
  • 68 g carbohydrates

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