Apricot cake
easy
105 mins
105 mins
Ingredients
- 4-5 Lemons (including 1 untreated)
- 225 g Sugar
- 3 Eggs (size M)
- 3/8 l Buttermilk
- 1 pinch Salt
- 450 g Flour
- 1 package Baking Powder
- 40 g Icing sugar
- 1/2 850 ml can of apricots
- 2 (200 g each) Cup of whipped cream
- 1 package Vanillin sugar
- 7-10 Tbsp crushed pistachio kernels
- 7-10 Tbsp shelled almonds and lemon balm
- baking paper
Directions
- 1
Wash untreated lemon, grate peel. Cream with sugar, eggs, buttermilk and salt. Mix flour and baking powder and stir in. Spread on a baking tray lined with baking paper. Bake in a hot oven (electric cooker: 175 °C/ gas: level 2) for about 25 minutes.
- 2
Squeeze all lemons. Measure 200 ml juice and mix with icing sugar. Prick the still hot cake several times and sprinkle with the lemon juice. Let it cool down. Drain the apricots. Whip the cream until stiff and allow the vanillin sugar to trickle in. Pour into a piping bag with a large star-shaped spout. Divide the cake into 16 pieces. Spray a large cream tuff on each piece.
- 3
Whip the cream until stiff and allow the vanillin sugar to trickle in. Pour into a piping bag with a large star-shaped spout. Divide the cake into 16 pieces. Spray a large cream tuff on each piece. Decorate with apricots, pistachios, almonds and balm. Makes about 16 pieces
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