Apricot Marzipan Cake

Name: Apricot Marzipan Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1 can(s) (850 ml) Apricots; 100 g Marzipan raw mass; 200 g soft butter/ margarine; 250 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 2 Eggs (Gr. M); 100 g crushed almonds; 250 g flour, 1 teaspoon baking powder; 7-10 Tbsp grated rind of 1 untreated lemon; 1 TEASPOON Cinnamon; 7-10 Tbsp Grease; 1 TEASPOON Icing sugar

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1 can(s) (850 ml) Apricots
100 g Marzipan raw mass
200 g soft butter/ margarine
250 g Sugar
1 pinch Salt
1 package Vanillin sugar
2 Eggs (Gr. M)
100 g crushed almonds
250 g flour, 1 teaspoon baking powder
7-10 Tbsp grated rind of 1 untreated lemon
1 TEASPOON Cinnamon
7-10 Tbsp Grease
1 TEASPOON Icing sugar

Directions

1
Drain the apricots. Finely dice marzipan
2
Beat the fat, sugar, salt, vanillin sugar and marzipan until creamy with the whisk of the hand mixer. Stir in the eggs one after the other. Mix almonds, flour, baking powder, lemon peel and cinnamon and stir in
3
Spread 2/3 of the dough into a greased springform pan (26 cm Ø). Cover with the apricots. Pour the rest of the dough into a piping bag with a large star-shaped spout and squirt it onto the apricots as a grid
4
Bake in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for approx. 1 hour. If necessary, cover with parchment paper if it turns brown too much. Remove from the mould and let it cool down
5
Dust the rim with icing sugar