Apricot and almond cake

Name: Apricot and almond cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 100 g Whipped cream; 325 g Sugar; 250 g flaked almonds; 1250 g Apricots; 250 g soft butter or margarine; 1 package Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 400 g Flour; 1 package Baking Powder; 3 TABLESPOONS Milk; 2 TABLESPOONS Sugar crystals; 7-10 Tbsp Fat and flour

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

100 g Whipped cream
325 g Sugar
250 g flaked almonds
1250 g Apricots
250 g soft butter or margarine
1 package Vanillin sugar
1 pinch Salt
5 Eggs (size M)
400 g Flour
1 package Baking Powder
3 TABLESPOONS Milk
2 TABLESPOONS Sugar crystals
7-10 Tbsp Fat and flour

Directions

1
Bring the cream and 75 g sugar to the boil, mix in the almonds and set aside. Wash, halve and stone the apricots. Cream fat, 250 g sugar, vanillin sugar and salt. Stir in eggs one after the other. Mix flour and baking powder, stir into the fat-egg-cream with the milk. Grease the fat pan of the oven and dust with flour.
2
Add the dough and smooth it down. Spread the apricots on the dough. Spread almond paste on the dough and the apricots. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Let it cool down on a cake rack. Serve sprinkled with sugar crystals