Apricot Pistachio Cake

Name: Apricot Pistachio Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 untreated orange; 100 g Butter or margarine; 130 g Sugar; 1 package Vanillin sugar; 2 Eggs (size M); 160 g Flour; 1 TEASPOON Baking Powder; 60 g Pistachio kernels; 100 g Apricot Jam; 2 sheets Gelatine; 1 pack of White wine cream; 125 g Whipped cream; 750 g ripe apricots; 1 package unsugared, light cake glaze; 7-10 Tbsp Lemon balm; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 untreated orange
100 g Butter or margarine
130 g Sugar
1 package Vanillin sugar
2 Eggs (size M)
160 g Flour
1 TEASPOON Baking Powder
60 g Pistachio kernels
100 g Apricot Jam
2 sheets Gelatine
1 pack of White wine cream
125 g Whipped cream
750 g ripe apricots
1 package unsugared, light cake glaze
7-10 Tbsp Lemon balm
7-10 Tbsp Grease

Directions

1
Wash the orange thoroughly, rub dry and rub the peel. Squeeze the orange, measure 60 ml, use the rest for other purposes. Cream soft fat, orange peel, 100 g sugar and vanillin sugar. Stir in eggs one after the other. Mix flour and baking powder, stir in alternately with the orange juice. Grease a springform pan (26 cm Ø), fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas. Level 2) for about 20 minutes.
2
Let cool down on a cake rack. Grind 40 g pistachios finely in the universal chopper. Remove the cake base from the tin. Loosen the edge of the springform pan, rinse, dry and place around the base again. Stir the jam until smooth, spread on the base. Sprinkle with ground pistachios and press down a little. For the cream, soak gelatine in cold water. Put the added white wine of the dessert powder and 75 ml water (room temperature) into a fat-free mixing bowl. Add the dessert powder and mix with the whisks of the hand mixer on the lowest setting. Then beat for 3 minutes on highest setting. Dissolve gelatine and stir in. Whip cream until stiff and fold in. Pour cream on the base and smooth it down. Scald apricots with hot water, quench cold. Peel, halve and stone the apricots. Cover the cake with it.
3
Add the dessert powder and mix with the whisks of the hand mixer on the lowest setting. Then beat for 3 minutes on highest setting. Dissolve gelatine and stir in. Whip cream until stiff and fold in. Pour cream on the base and smooth it down. Scald apricots with hot water, quench cold. Peel, halve and stone the apricots. Cover the cake with it. Leave to set in the refrigerator for 2 hours. Mix the cake glaze and 30 g sugar in a small cooking pot. Gradually add 250 g water. Bring to the boil while stirring. Spread it with a tablespoon on the apricots. Let the icing get firm. Chop 20 g pistachios. Decorate the cake with the pistachios and lemon balm
4
Leave to set in the refrigerator for 2 hours. Mix the cake glaze and 30 g sugar in a small cooking pot. Gradually add 250 g water. Bring to the boil while stirring. Spread it with a tablespoon on the apricots. Let the icing get firm. Chop 20 g pistachios. Decorate the cake with the pistachios and lemon balm