Apricot-mandwich cake from the tray

Name: Apricot-mandwich cake from the tray
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 2 can(s) (à 850 ml) Apricots; 250 g Butter; 280 g Sugar; 1 package Vanillin sugar; 6 Eggs (size M); 200 g Flour; 125 g Cornstarch; 2 TEASPOONS Baking Powder; 150 g Fresh cream; 7-10 Tbsp grated rind of 1 untreated lemon; 50 g Almond slivers; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

2 can(s) (à 850 ml) Apricots
250 g Butter
280 g Sugar
1 package Vanillin sugar
6 Eggs (size M)
200 g Flour
125 g Cornstarch
2 TEASPOONS Baking Powder
150 g Fresh cream
7-10 Tbsp grated rind of 1 untreated lemon
50 g Almond slivers
7-10 Tbsp Fat and breadcrumbs

Directions

1
Drain the apricots on a sieve. Beat butter, 250 g sugar and vanillin sugar until creamy. Stir in 4 eggs bit by bit. Mix flour, starch and baking powder and stir into the egg mixture.
2
Spread the dough on a greased, breadcrumbed pan of the oven (32 x 39 cm). Spread the apricots on the dough. Pre-bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 20 minutes.
3
Mix crème fraîche, remaining eggs, lemon peel and remaining sugar. Remove the cake. Spread the icing on it and sprinkle with almonds. Bake for another 25 - 30 minutes at the same temperature.
4
Results in about 20 pieces.