Apricot cake with chocolate sprinkles

Name: Apricot cake with chocolate sprinkles
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 550 g Flour; 350 g Sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 5 Eggs (size M); 325 g Butter; 1 TABLESPOON Cocoa powder; 75 g Cornstarch; 1/2 package Baking Powder; 2 can(s) (850 ml each) Apricots; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

550 g Flour
350 g Sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
5 Eggs (size M)
325 g Butter
1 TABLESPOON Cocoa powder
75 g Cornstarch
1/2 package Baking Powder
2 can(s) (850 ml each) Apricots
7-10 Tbsp Grease

Directions

1
Mix 250 g flour, 100 g sugar, 1 packet of vanillin sugar, 1 pinch of salt, 1 egg and 125 g butter with the dough hooks of the hand mixer to form crumbles. Cut the crumble mixture in half. Knead under one half cocoa. Put the crumbles in a cool place. Cream 200 g butter, 250 sugar and 1 packet of vanillin sugar.
2
Stir in 4 eggs one after the other. Mix 300 g flour, starch and baking powder and stir into the egg mixture. Drain the apricots on a sieve. Grease a baking tray (32 x 39 cm). Put the dough on top and smooth it down. Spread the apricots on top. Sprinkle light and dark crumbles alternately on top. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Remove and let cool down.
3
Put the dough on top and smooth it down. Spread the apricots on top. Sprinkle light and dark crumbles alternately on top. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Remove and let cool down. Whipped cream tastes good with it
4
Waiting time approx. 1 hour