Apricot cake

Name: Apricot cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 500 g Apricots; 150 g Butter or margarine; 150 g Sugar; 2 Eggs (size M); 150 g Flour; 7-10 Tbsp grated rind of 1 untreated lemon; 5 TABLESPOONS Milk; 7-10 Tbsp Salt; 4 TABLESPOONS Apricot Jam; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

500 g Apricots
150 g Butter or margarine
150 g Sugar
2 Eggs (size M)
150 g Flour
7-10 Tbsp grated rind of 1 untreated lemon
5 TABLESPOONS Milk
7-10 Tbsp Salt
4 TABLESPOONS Apricot Jam
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and breadcrumbs

Directions

1
Wash the apricots, halve and core them. Separate the eggs for the dough. Beat the fat and sugar with the whisk of the hand mixer until foamy. Add the egg yolks. Add flour, lemon peel, milk and
2
Beat the egg white until stiff and fold into the dough. Pour the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs. Spread the apricot halves with the convex side up.
3
Warm the apricot jam and spread it on the cake. Bake in the preheated oven (electric cooker 175 ° C/ gas: level 2) for 60 minutes, allow to cool and dust with icing sugar. Makes twelve pieces.