Apricot kitchen

Name: Apricot kitchen
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 2 can(s) (425 ml each, 250 g each) Apricots; 250 g Butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 4 Eggs (size M); 250 g Flour; 50 g Cornstarch; 1/2 package Baking Powder; 60 Paper baking cups; 100 g Icing sugar; 2 TABLESPOONS Lemon juice

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

2 can(s) (425 ml each, 250 g each) Apricots
250 g Butter or margarine
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
4 Eggs (size M)
250 g Flour
50 g Cornstarch
1/2 package Baking Powder
60 Paper baking cups
100 g Icing sugar
2 TABLESPOONS Lemon juice

Directions

1
Drain the apricots. Cream fat, sugar, vanillin sugar and salt. Add lemon zest. Stir in the eggs one by one. Mix flour, starch and baking powder, add and mix to a smooth dough. Put 2-3 paper sleeves into each other. Add 1 1/2 tablespoon of dough each, smooth it down and put an apricot half on top. Bake the cakes in a preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes. Let them cool down on a cake rack. Stir icing sugar and lemon juice until smooth. Brush the edges of the cakes with it and let them dry. Results in approx. 20 pieces
2
Tableware: velvet & specials
3
Table linen: Duni