Amarettini slices with apricots

Name: Amarettini slices with apricots
Cook time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 3 Eggs (Gr. M); 7-10 Tbsp Salt; 125 g Sugar; 125 g Flour; 11/2 coated Tsp Baking Powder; 100 g Amarettini biscuits; 1 can(s) (850 ml) Apricots; 450 g Fresh cream; 4 TABLESPOONS + some icing sugar; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 10

3 Eggs (Gr. M)
7-10 Tbsp Salt
125 g Sugar
125 g Flour
11/2 coated Tsp Baking Powder
100 g Amarettini biscuits
1 can(s) (850 ml) Apricots
450 g Fresh cream
4 TABLESPOONS + some icing sugar
baking paper

Directions

1
Line a baking tray (approx. 35 x 40 cm) with baking paper. Separate the eggs. Beat the egg white and 1 pinch of salt until stiff, pouring in sugar. Beat the egg yolks separately into the mixture. Sift flour and baking powder on top and fold in
2
Spread the sponge cake on the baking tray, sprinkle Amarettini on top and press lightly into the cake. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 12 minutes. Let them cool down
3
Drain the apricots. Mix crème fraîche and 4 tbsp. icing sugar with a spoon only briefly (otherwise it becomes thin). Halve the sponge cake 1x crosswise. Spread half the cream on a sponge cake plate. Spread apricots on top. Spread the rest of the cream on top. Place the 2nd plate on top. Dust with icing sugar