Apricot butter cake

Name: Apricot butter cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Grease pan; 250 g + 100 g soft butter; 175 g + 40 g + 2-3 tablespoons sugar; 1 package Vanillin sugar; 1 pinch Salt; 6 eggs , 500 g flour (Gr. M); 1 package Baking Powder; 8 TABLESPOONS + 1/2 l milk; 1 1/2-2 can(s) (à 850 ml) Apricots; 1 package Pudding powder; 7-10 Tbsp "Almond flavored"; 100 g flaked almonds; 7-10 Tbsp Icing sugar

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Grease pan
250 g + 100 g soft butter
175 g + 40 g + 2-3 tablespoons sugar
1 package Vanillin sugar
1 pinch Salt
6 eggs , 500 g flour (Gr. M)
1 package Baking Powder
8 TABLESPOONS + 1/2 l milk
1 1/2-2 can(s) (à 850 ml) Apricots
1 package Pudding powder
7-10 Tbsp "Almond flavored"
100 g flaked almonds
7-10 Tbsp Icing sugar

Directions

1
Grease a fat pan (approx. 32 x 39 cm) and sprinkle with breadcrumbs. Cream 250 g butter, 175 g sugar, vanillin sugar and salt. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with 8 tbsp. milk. Spread the dough on the fat pan
2
Drain the apricots. Mix 6 tablespoons of 1/2 l milk with pudding powder and 40 g sugar. Boil up the rest of the milk. Stir in pudding powder, bring to the boil and boil for at least 1 minute while stirring. Let cool down for about 5 minutes
3
Dab the apricots dry with kitchen paper, place them close together on the dough and spread the pudding as a blob. Sprinkle with flaked almonds and 2-3 tbsp. sugar. Spread 100 g butter in flakes on top. Bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for 45-50 minutes. Cool down. Dust with icing sugar. Whipped cream tastes good with it