Apricot crumble cake

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
4.5 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 24
  • 7-10 Tbsp Fat and flour
  • 600 g Flour
  • 100 g chopped almonds
  • 275 g Sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 325 g soft butter
  • 1 Egg (Gr. M)
  • 250 g Apricot Jam
  • 1.2-1.5 kg (à 850 ml) fresh apricots or 3 tins
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and dust with flour. Fill flour, almonds, sugar, vanilla sugar, 1 pinch of salt, butter in flakes and egg into a mixing bowl. First knead everything with the dough hooks of the hand mixer and then briefly with your hands to form crumbles.

  2. 2

    Spread just under 3/4 of the crumble on the fat pan and press down as a base, pressing up the edge by about 2 cm.

  3. 3

    Spread a thin layer of jam on the crumble base. Wash, halve and stone the apricots. Then spread on the jam layer. Sprinkle the rest of the crumble dough on top and grate between your fingers.

  4. 4

    Bake the cake in the preheated oven (electric oven: 200°C/circulating air: 175°C/gas: level 3) on the lowest rail (gas: see oven manufacturer) for approx. 50 minutes. Let them cool down. Dust with icing sugar shortly before serving.

Nutrition Facts

KCAL
310 kcal
CARBS
40 g
FATS
14 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriessweetCake