Apricot bee sting

Name: Apricot bee sting
Cook time: 40 min
Total time: 40 min
Yield: 24
Ingredients: 100 g Whipped cream; 75 g + 250 g sugar; 250 g flaked almonds; 1,25 kg (à 850 ml) fresh or 2 tins of apricots; 7-10 Tbsp fat & flour; 250 g soft butter/margarine; 1 package Vanillin sugar; 7-10 Tbsp salt, 5 eggs (Gr. M); 400 g Flour; 1 package Baking Powder; 3 TABLESPOONS milk, 2 tablespoons of granulated sugar

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 24

100 g Whipped cream
75 g + 250 g sugar
250 g flaked almonds
1,25 kg (à 850 ml) fresh or 2 tins of apricots
7-10 Tbsp fat & flour
250 g soft butter/margarine
1 package Vanillin sugar
7-10 Tbsp salt, 5 eggs (Gr. M)
400 g Flour
1 package Baking Powder
3 TABLESPOONS milk, 2 tablespoons of granulated sugar

Directions

1
Bring cream and 75 g sugar to the boil. Stir in almonds, cool for about 30 minutes. Wash, halve and stone the apricots. Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and dust with flour
2
Cream fat, 250 g sugar, vanillin sugar and 1 pinch of salt. Stir in the eggs one by one. Mix 400 g flour and baking powder, alternating with the milk and stir in briefly. Spread on the fat pan. Spread the apricots and then the almond paste on top
3
Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for about 40 minutes. Let them cool down. Sprinkle with sugar crystals