Apricot cake with fine bread crust

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
4 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 24
  • 500 g Flour
  • 250 g cold butter/margarine
  • 125 g + 175 g sugar, salt
  • 6 eggs , 2 tablespoons milk (size M)
  • 1.5 kg Apricots
  • 3 TABLESPOONS Lemon juice
  • 150 g dry white bread
  • 150 g crushed almonds
  • 1 knife tip Cinnamon and baking powder
  • 7-10 Tbsp grated rind of
  • 1/2 untreated lemon
  • 200 g Currant Jelly
  • 2 TABLESPOONS Icing sugar

Directions

  1. 1

    Knead flour, fat, 125 g sugar, 1 pinch of salt, 1 egg and milk to a smooth dough. Cover and chill for about 30 minutes.

  2. 2

    Roll out the dough on a greased tray (approx. 35 x 40 cm). Press up the edge by approx. 1 cm. Prick the base several times with a fork. Bake in the preheated oven (electric cooker: 225 °C / convection oven: 200 °C/ gas: level 4) for approx. 12 minutes. Let them cool down

  3. 3

    Wash the apricots, cut them in half, stone them and sprinkle with lemon juice. Grate white bread finely. Beat 5 eggs and 175 g sugar until frothy. Mix almonds, white bread, cinnamon, baking powder and lemon peel and fold in

  4. 4

    Heat the jelly. Spread the dough plate with the jelly. Spread the apricots on top. Spread bread mixture on top. Bake in a hot oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for about 40 minutes (cover after about 30 minutes if necessary). Cool down, dust with icing sugar

Nutrition Facts

KCAL
320 kcal
CARBS
41 g
FATS
14 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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