Apricot crumble cake

Name: Apricot crumble cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 75 g Marzipan raw mass; 380 g soft butter; 480 g Flour; 200 g Sugar; 2 can(s) (425 ml each) Apricot halves; 1 package Vanillin sugar; 4 Eggs (size M); 3 TSP Baking Powder; 2 TABLESPOONS Milk; 50 g flaked almonds; 1 TABLESPOON Icing sugar; 7-10 Tbsp Mint; 7-10 Tbsp Fat and flour

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

75 g Marzipan raw mass
380 g soft butter
480 g Flour
200 g Sugar
2 can(s) (425 ml each) Apricot halves
1 package Vanillin sugar
4 Eggs (size M)
3 TSP Baking Powder
2 TABLESPOONS Milk
50 g flaked almonds
1 TABLESPOON Icing sugar
7-10 Tbsp Mint
7-10 Tbsp Fat and flour

Directions

1
Roughly grate the marzipan. Knead 200 g butter, 200 g flour, 50 g sugar and marzipan into crumbles using the dough hooks of the hand mixer. Put the crumbles in a cool place. Put the apricots in a sieve and let them drip off. Cut 180 g butter into pieces. Cream 150 g sugar, vanilla sugar and fat with the whisk of the hand mixer. Stir in the eggs one by one.
2
Mix 280 g flour and baking powder and stir in alternately with the milk. Put the dough into a greased and flour-spreaded springform pan (26 cm Ø), smooth it down and lay it with the apricot halves. Spread crumbles on the apricots and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes. Remove the cake from the oven, remove from the tin after about 15 minutes and let it cool down on a cake rack. Roast almonds in the oven for 3-4 minutes until golden brown. Sprinkle the cake with almonds and icing sugar before serving and decorate with mint
3
1 hour waiting time