Apricot cake with sugar crust

Name: Apricot cake with sugar crust
Cook time: 30 min
Total time: 30 min
Yield: 24
Ingredients: 7-10 Tbsp Grease; 3 can(s) (425 ml each) Apricots; 1 untreated lemon; 250 g + 100 g soft butter/margarine; 250 g + 150 g sugar; 1 package Vanillin sugar; 5 Eggs (Gr. M); 275 g Flour; 2 coated Tsp Baking Powder

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 24

7-10 Tbsp Grease
3 can(s) (425 ml each) Apricots
1 untreated lemon
250 g + 100 g soft butter/margarine
250 g + 150 g sugar
1 package Vanillin sugar
5 Eggs (Gr. M)
275 g Flour
2 coated Tsp Baking Powder

Directions

1
Grease the fat pan (approx. 32 x 39 cm) well. Drain the apricots. Wash lemon hot, dab dry. Grate the peel, squeeze the juice
2
Cream 250 g fat, 250 g sugar, vanillin sugar and lemon zest. Separate 1 egg. Put the egg yolks in a cool place. Stir eggs and egg white separately into the fat mass. Mix flour and baking powder and stir in briefly with the lemon juice. Spread the dough on the fat pan. Spread apricots and 100 g fat in flakes on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 10 minutes
3
Mix the egg yolks and 150 g sugar to form crumbles and spread them on the cake. Bake at the same temperature for another 10-15 minutes. Let it cool down. Whipped cream tastes good with it