Apricot cake with almond crust

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
3 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 1
  • 3/8 l Milk
  • 1 cube (42 g) fresh yeast
  • 2 TABLESPOONS Sugar
  • 1 egg (size M)
  • 750 g Flour
  • 200 g Butter or margarine
  • 200 g Almond slivers
  • 200 g Sugar
  • 1 package Vanillin sugar
  • 2 TABLESPOONS Milk
  • 3 can(s) (425 ml each) Apricots
  • 7-10 Tbsp Grease

Directions

  1. 1

    For the dough, warm milk in a pot lukewarm. Dissolve yeast in it. Pour into a mixing bowl. Add sugar. Mix with egg and flour to a smooth dough. Cover and leave to rise in a warm place for about 20 minutes.

  2. 2

    In the meantime, melt the fat for the topping in a pot, add almond slivers, sugar, vanillin sugar and milk. Bring everything to the boil and let it cool down a bit. Drain the apricots. Roll out the dough on a greased baking tray.

  3. 3

    Cover with the apricots and leave to rise for another 20 minutes. Spread the topping on top. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes. Results in about 24 pieces.