Apple-apricot cake

Ingredients

Directions

1. 1

   Bring the apricots, 150 ml water and apricot liqueur to the boil in a saucepan, cover and simmer over medium heat for about 15 minutes. In the meantime chop the pistachios roughly. Wash, peel and quarter the apples and cut out the core. Cut apples into thick slices and mix with lemon juice. Put cooked apricots on a sieve and collect the stock.

2. 2

   Let the apricots cool down a little. Cream soft fat, sugar, vanilla sugar, lemon peel and salt. Stir in the eggs individually, alternating with the cornflour. Add 3 tablespoons of apricot stock. Mix flour, baking powder and 40 g pistachios and stir in briefly. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Fill in the dough, smooth it down and cover with apricots and apples (press lightly into the dough). Bake in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 35 minutes. Cover if necessary for the last 5-10 minutes. Heat up the apricot jam and pass through a sieve.

3. 3

   Fill in the dough, smooth it down and cover with apricots and apples (press lightly into the dough). Bake in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 35 minutes. Cover if necessary for the last 5-10 minutes. Heat up the apricot jam and pass through a sieve. Take the cake out of the oven and spread a thin layer on the apple wedges. Let the cake cool down on a cake rack. Sprinkle with remaining pistachios and icing sugar

4. 4

   Waiting time approx. 20 minutes