Apricot cake from the tray with almonds

Name: Apricot cake from the tray with almonds
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 2 can(s) (850 ml; draw-off weight: 480 g) Apricots or; 1600 g fresh apricots; 250 g soft butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 5 Eggs (size M); 400 g Flour; 100 g crushed almonds; 1 package Baking Powder; 75 ml Milk; 100 g Sugar crystals; 100 g flaked almonds; 3 TABLESPOONS Icing sugar; 7-10 Tbsp Grease

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

2 can(s) (850 ml; draw-off weight: 480 g) Apricots or
1600 g fresh apricots
250 g soft butter or margarine
200 g Sugar
1 package Vanillin sugar
5 Eggs (size M)
400 g Flour
100 g crushed almonds
1 package Baking Powder
75 ml Milk
100 g Sugar crystals
100 g flaked almonds
3 TABLESPOONS Icing sugar
7-10 Tbsp Grease

Directions

1
Drain the apricots from the tin. Wash fresh apricots, dab dry, cut in half and remove the stone. Cream fat, sugar and vanilla sugar. Stir in the eggs one after the other. Mix flour, almonds and baking powder, stir in alternately with the milk. Grease the fat pan of the oven (approx. 32 x 38 cm) well. Put the dough on top and smooth it down.
2
Spread the apricots evenly on the dough with the cut surface facing upwards. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. After 10 minutes baking time, sprinkle with granulated sugar and flaked almonds. Let the cake cool down. Cut into pieces and serve dusted with icing sugar. Whipped cream tastes good with it
3
Waiting time approx. 1 hour