Apricot ring cake with Florentines

Name: Apricot ring cake with Florentines
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: -1
Ingredients: 250 g soft butter; 250 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 4 Eggs (Gr. M); 500 g Flour; 1 package Baking Powder; 150 ml Milk; 7-10 Tbsp fat + sugar; 1 can(s) (425 ml) Apricots; 100 g Florentine biscuits; 5 TABLESPOONS Orange liqueur

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: -1

250 g soft butter
250 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
4 Eggs (Gr. M)
500 g Flour
1 package Baking Powder
150 ml Milk
7-10 Tbsp fat + sugar
1 can(s) (425 ml) Apricots
100 g Florentine biscuits
5 TABLESPOONS Orange liqueur

Directions

1
Grease a ring cake tin (approx. 2 l capacity) well and sprinkle with sugar. Drain the apricots and collect the juice. Cut the apricots into thin slices. Cut the biscuits in half.
2
For the batter, whisk butter, sugar, vanilla sugar and 1 pinch of salt until creamy. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with the milk.
3
Fold the apricots and biscuits into the dough and fill into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 50-60 minutes.
4
Leave the cake to cool in the mould for about 10 minutes. Mix 5 tablespoons apricot juice and liqueur. Sprinkle warm cake with it. Let it cool down, then turn out of the tin.