Apricot Marzipan Cake

Name: Apricot Marzipan Cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1.5 kg fresh apricots; 200 g Marzipan raw mass; 175 g Butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 300 g Flour; 1 TEASPOON Baking Powder; 5 TABLESPOONS Almond liqueur; 25 g crushed pistachio kernels; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1.5 kg fresh apricots
200 g Marzipan raw mass
175 g Butter or margarine
200 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
300 g Flour
1 TEASPOON Baking Powder
5 TABLESPOONS Almond liqueur
25 g crushed pistachio kernels
7-10 Tbsp Grease

Directions

1
Wash and halve the apricots and remove the stones. Cut the marzipan into cubes. Beat the fat, 150 g sugar and vanillin sugar with the whisk of the hand mixer until foamy. Add marzipan and mix. Stir in eggs bit by bit. Mix flour and baking powder, sieve onto the fat marzipan mixture and stir in.
2
Spread the dough on a greased baking tray (42x37.5 cm). Spread apricots on it, sprinkle with almond liqueur and sprinkle with remaining sugar. Bake the cake in a preheated oven (electric: 200°C/ gas: level 3) for 25-30 minutes. Let the cake cool down and serve sprinkled with pistachios. Results in approx. 25 pieces