Apricot-Almond-Marzipan-Cake

Name: Apricot-Almond-Marzipan-Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 2 can(s) (425 ml each; drained weight: 250 g) Apricots; 200 g Butter or margarine; 250 g Sugar; 7-10 Tbsp Salt; 1 package Vanillin sugar; 100 g Marzipan raw mass; 2 Eggs (size M); 100 g ground almonds; 250 g Flour; 1 TEASPOON Baking Powder; 7-10 Tbsp peel of 1 untreated lemon; 1 TEASPOON Cinnamon; 1 TEASPOON Icing sugar; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

2 can(s) (425 ml each; drained weight: 250 g) Apricots
200 g Butter or margarine
250 g Sugar
7-10 Tbsp Salt
1 package Vanillin sugar
100 g Marzipan raw mass
2 Eggs (size M)
100 g ground almonds
250 g Flour
1 TEASPOON Baking Powder
7-10 Tbsp peel of 1 untreated lemon
1 TEASPOON Cinnamon
1 TEASPOON Icing sugar
7-10 Tbsp Grease

Directions

1
Drain the apricots. Beat the fat, sugar, salt, vanillin sugar and marzipan with the whisk of the hand mixer until foamy. Stir in the eggs bit by bit. Add almonds, flour, baking powder, lemon peel and cinnamon and mix.
2
Fill 2/3 of the dough into a greased springform pan (26 cm Ø), smooth it down and cover with the apricots. Pour the rest of the dough into a piping bag with a large star-shaped spout, spray a grid on the apricots and bake the cake in a preheated oven (electric range: 175 °C/ gas: level 2) for 60 minutes.
3
Cover the cake after half the baking time if necessary. Remove the cake from the oven, remove from the edge with a sharp knife and dust with icing sugar before serving. Makes 16 pieces.