Apricot-amretto crumble cake

Ingredients

Directions

1. 1

   Knead 100 g fat, 100 g flour, ground almonds, 1 packet vanilla sugar, 100 g sugar and 1 pinch of salt with the dough hooks of the hand mixer to form crumbles. Put the crumbles in a cool place. In the meantime, whisk 250 g fat, packet vanilla sugar, 200 g sugar and 1 pinch of salt with the whisk of the hand mixer until foamy. Stir in the eggs one after the other, add the liqueur. Mix flour, starch and baking powder and sieve on top.

2. 2

   Stir in. Wash, halve and stone the apricots. Grease the fat pan and dust with flour. Spread the dough over it. Place the apricot halves next to each other on the dough with the cut side down. Spread crumbles on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-55 minutes. Let the cake cool down on a cake rack. Heat the jam and 2 tablespoons of water and spread on the apricots with a brush.

3. 3

   Place the apricot halves next to each other on the dough with the cut side down. Spread crumbles on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-55 minutes. Let the cake cool down on a cake rack. Heat the jam and 2 tablespoons of water and spread on the apricots with a brush. Allow to cool briefly, cut open and arrange on a plate

4. 4

   Waiting time approx. 30 minutes