Apricot Amarettini Cake

Name: Apricot Amarettini Cake
Cook time: 40 min
Total time: 40 min
Yield: 24
Ingredients: 7-10 Tbsp Fat and flour f. the fat pan; 1,5 kg (à 850 ml) fresh ripe or 2-3 tins of apricots; 75 g Amarettini; 300 g + 75 g soft butter; 375 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 6 Eggs (Gr. M); 350 g Flour; 100 g Cornstarch; 1 package Baking Powder; 75 g demerara sugar; 100 g flaked almonds; 7-10 Tbsp Icing sugar

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 24

7-10 Tbsp Fat and flour f. the fat pan
1,5 kg (à 850 ml) fresh ripe or 2-3 tins of apricots
75 g Amarettini
300 g + 75 g soft butter
375 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
6 Eggs (Gr. M)
350 g Flour
100 g Cornstarch
1 package Baking Powder
75 g demerara sugar
100 g flaked almonds
7-10 Tbsp Icing sugar

Directions

1
Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep) and dust with flour. Wash, halve and stone the apricots. Crumble the Amarettini with your hands
2
Cream 300 g butter, sugar, vanillin sugar and 1 pinch of salt. Stir in the eggs one by one. Mix flour, starch and baking powder and stir in portions briefly. Spread on the fat pan. Spread apricots and amarettini on top. Spread 75 g butter in flakes and sprinkle with brown sugar
3
Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 30 minutes. Sprinkle almonds over the cake and bake at the same temperature for approx.
4
Fifteen minutes more baking. Let it cool down. Dust with icing sugar. Whipped cream tastes good with it