Apricot baking sheet cake

Name: Apricot baking sheet cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 500 g Flour; 300 g Butter or margarine; 125 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 egg (size M); 1 knife tip Baking Powder; 7-10 Tbsp Grease; 3 can(s) (each 850 ml/ 540 g) Apricots; 100 g Butter; 150 g Sugar; 2 TABLESPOONS Honey; 200 g flaked almonds; 5 TABLESPOONS Milk

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

500 g Flour
300 g Butter or margarine
125 g Sugar
1 package Vanillin sugar
1 pinch Salt
1 egg (size M)
1 knife tip Baking Powder
7-10 Tbsp Grease
3 can(s) (each 850 ml/ 540 g) Apricots
100 g Butter
150 g Sugar
2 TABLESPOONS Honey
200 g flaked almonds
5 TABLESPOONS Milk

Directions

1
Knead flour, fat, sugar, vanilla sugar, salt, egg baking powder and 3-4 tablespoons of cold water with the dough hooks of the hand mixer to a smooth dough. Cover the dough and chill for at least 30 minutes.
2
In the meantime, drain the apricots. Roll out the dough on a greased baking tray and prick several times with a fork. Spread the apricots on the base with the convex side down. Melt butter, sugar and honey in a pot.
3
Stir in the almonds and allow to brown a little. Stir in the milk. Spread the almond paste over the apricots. Bake the cake in the preheated oven (electric oven: 200 °C/ gas: level 3) on the lowest shelf for 45-55 minutes and let it cool down.
4
Results in about 20 pieces.