Apricot cup cake

Name: Apricot cup cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 25
Ingredients: 7-10 Tbsp Grease; 2 can(s) (850 ml each) Apricots; 2 (200 g each) Cup of whipped cream; 1 (200 g) Cream cup +; 1/2 (100 g) Cream cup sugar; 1 package Vanillin sugar; 1 package Lemon peel (available grated); 5 Eggs (Gr. M); 3 (375 g) Cream cup flour; 1 package Baking Powder; 100 g butter/margarine; 4 TABLESPOONS Milk; 150 g flaked almonds

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 25

7-10 Tbsp Grease
2 can(s) (850 ml each) Apricots
2 (200 g each) Cup of whipped cream
1 (200 g) Cream cup +
1/2 (100 g) Cream cup sugar
1 package Vanillin sugar
1 package Lemon peel (available grated)
5 Eggs (Gr. M)
3 (375 g) Cream cup flour
1 package Baking Powder
100 g butter/margarine
4 TABLESPOONS Milk
150 g flaked almonds

Directions

1
Grease a grease pan (approx. 32 x 39 cm). Drain the apricots. For the dough pour cream into a mixing bowl. Wash and dry a cream cup, then use it as a measuring cup
2
Add 1 cup of sugar, vanillin sugar and lemon zest to the cream and beat until half stiff. Stir in the eggs one by one. Mix flour and baking powder and stir in. Spread on the fat pan and cover with apricots. Pre-bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 15 minutes
3
Melt the fat. Bring to the boil with milk and 1/2 cup of sugar while stirring. Fold in flaked almonds. Spread on the cake. Bake at the same temperature for another 15-20 minutes. Let it cool down. Whipped cream tastes good with it