Apricot cup cake

Name: Apricot cup cake
Cook time: 50 min
Total time: 50 min
Yield: 24
Ingredients: 2 can(s) (850 ml each) Apricots; 2 (200 g each) Cup of whipped cream; 1 (230 g) Cream cup sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 5 Eggs (size M); 2 (350 g) Cream cup flour; 1 package Baking Powder; 7-10 Tbsp Grease; 100 g Butter or margarine; 1/2 (115 g) Cream cup sugar; 4 TABLESPOONS Milk; 150 g flaked almonds; 7-10 Tbsp whipped cream and almonds

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 24

2 can(s) (850 ml each) Apricots
2 (200 g each) Cup of whipped cream
1 (230 g) Cream cup sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
5 Eggs (size M)
2 (350 g) Cream cup flour
1 package Baking Powder
7-10 Tbsp Grease
100 g Butter or margarine
1/2 (115 g) Cream cup sugar
4 TABLESPOONS Milk
150 g flaked almonds
7-10 Tbsp whipped cream and almonds

Directions

1
Drain the apricots. For the dough, pour cream into a mixing bowl. Wash a cup, dry and use to measure the other ingredients. Add sugar, vanilla sugar and lemon zest to the cream and beat until half firm.
2
Stir in the eggs one by one. Mix flour and baking powder, stir in. Spread the dough into a greased fat pan of the oven. Cover with apricots. Pre-bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15 minutes.
3
In the meantime, boil up fat, sugar and milk for the icing. Stir in flaked almonds. Spread on the cake and bake for another 15-20 minutes. Makes about 25 pieces. Serve sprinkled with whipped cream and almonds.