Sunken apricot cake
- fat and sugar f. d. Fat pan
- 1,2 kg (à 850 ml) fresh or 2 cans of apricots (apricots)
- 6 eggs (size M)
- 300 g soft butter / margarine
- 150 g + 150 g sugar
- 1 Package Vanillin sugar, salt
- 250 g flour, 5 tbsp milk
- 100 g ground hazelnuts
- 50 g Hail Sugar
- Icing sugar
75 minutes
light
- 1.
- A drip pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and sprinkle with sugar. Wash, halve and stone the apricots
- 2.
- Separate the eggs. Mix the fat, 150 g sugar, vanilla sugar and a pinch of salt until creamy. Stir in the egg yolks one at a time. Briefly stir in the flour alternately with the milk in portions
- 3.
- Beat the egg white and a pinch of salt until stiff. While still beating, pour in 150 g sugar and continue beating until the sugar is dissolved. Fold the egg whites and hazelnuts into the dough
- 4.
- Spread the dough on the drip pan. Spread the apricots on top with the curve down. Sprinkle the cake with the sugar. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 55 minutes. Let cool down. Dust the cake with powdered sugar. Whipped cream tastes good with it
1 piece approx:
- 310kcal
- 1300 kJ
- 5 g protein
- 18 g fat
- 30 g carbohydrates
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