Amarettini cake with apricots

Name: Amarettini cake with apricots
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 3 Eggs (size M); 1 pinch Salt; 125 g Sugar; 125 g Flour; 1 1/2 TSP. Baking Powder; 5 TABLESPOONS Milk; 100 g Amarettini; 1 can(s) (850 ml) Apricot halves; 300 g Fresh cream; 35 g Icing sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 10

3 Eggs (size M)
1 pinch Salt
125 g Sugar
125 g Flour
1 1/2 TSP. Baking Powder
5 TABLESPOONS Milk
100 g Amarettini
1 can(s) (850 ml) Apricot halves
300 g Fresh cream
35 g Icing sugar
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Grease a baking tray (approx. 32 x 39 cm) well. Beat the eggs, salt and sugar for about 8 minutes until thick and creamy. Mix flour and baking powder, sieve on top. Stir in with the whisk of the hand mixer on the lowest setting, adding the milk. Spread on the baking tray and spread Amarettinis on top.
2
Bake in the preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: level 5) for about 5 minutes. Let it cool down. In the meantime drain the apricots well. Mix crème fraîche, icing sugar and lemon peel. Cut the sponge cake in half crosswise. Spread half of the crème fraiche on a sponge cake plate. Spread apricot halves on top. Add the rest of the crème fraiche as blobs. Cover with the 2nd sponge cake plate.
3
Spread half of the crème fraiche on a sponge cake plate. Spread apricot halves on top. Add the rest of the crème fraiche as blobs. Cover with the 2nd sponge cake plate. Cut the cake into pieces. Arrange on a plate and dust with icing sugar
4
Waiting time approx. 15 minutes