Apricot almond butter cake

Name: Apricot almond butter cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 350 g Butter; 250 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 6 Eggs (size M); 500 g Flour; 1 package Baking Powder; 580 ml Milk; 2 can(s) (each 850 ml; separation weight 480 g) Apricots; 1 package Almond-flavoured pudding powder; 100 g flaked almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

350 g Butter
250 g Sugar
1 package Vanillin sugar
1 pinch Salt
6 Eggs (size M)
500 g Flour
1 package Baking Powder
580 ml Milk
2 can(s) (each 850 ml; separation weight 480 g) Apricots
1 package Almond-flavoured pudding powder
100 g flaked almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and breadcrumbs

Directions

1
Put 250 g butter, 175 g sugar, vanillin sugar and salt into a mixing bowl and whisk with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Mix flour and baking powder and stir in portions.
2
Add 8 tablespoons of milk one after the other and stir in. Grease the fat pan of the oven and sprinkle with breadcrumbs. Spread the dough on it and smooth it down. Drain the apricots and dab dry with kitchen paper.
3
Mix pudding powder and 6 tablespoons of milk. Put the remaining milk and 40 g sugar in a pot and bring to the boil. Remove from heat and stir in the pudding powder. Bring to the boil again and boil for at least 1 minute while stirring.
4
Cover the dough with apricots and spread the pudding as a blob. Sprinkle with almond flakes and remaining sugar. Spread the remaining butter in small pieces on top and bake in the preheated oven (electric range: 175 °C/ gas: level 2) for 45-50 minutes.
5
Let it cool down and dust with icing sugar. Results in about 20 pieces.