Apricot-Coconut Buffer

Name: Apricot-Coconut Buffer
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 200 g half soft dried apricots; 1 (150 g) Becher Crème fraîche; 250 g soft butter or margarine; 1 (160 g) Cup of sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 2 (100 g each) beaker flour; 3 TSP Baking Powder; 1 1/2 (60 g each) Cup of coconut flake; 4 TABLESPOONS Apricot Jam; 7-10 Tbsp Fat and flour

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

200 g half soft dried apricots
1 (150 g) Becher Crème fraîche
250 g soft butter or margarine
1 (160 g) Cup of sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
2 (100 g each) beaker flour
3 TSP Baking Powder
1 1/2 (60 g each) Cup of coconut flake
4 TABLESPOONS Apricot Jam
7-10 Tbsp Fat and flour

Directions

1
Dice the apricots. Pour crème frâiche into a bowl. Wash the cup, dry well and use to measure the remaining ingredients. Cream fat, sugar, vanillin sugar and salt. Stir in the eggs one by one. Mix flour, baking powder and 1 cup of grated coconut and stir in the crème fraîche. Fold in the apricots.
2
Grease a ring cake tin (approx. 2 litres capacity) and sprinkle with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-55 minutes. Let the cake rest in the pan for approx. 10 minutes, turn out onto a cake rack and let it cool down. Warm up the jam, pass through a sieve. Spread the cake with the jam. Sprinkle with 1/2 cup of grated coconut
3
1 1/2 hours waiting time