Apricot semolina cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Quickly knead flour, 1 egg, 70 g sugar, 1 packet vanilla sugar and butter in flakes with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for 30 minutes. In the meantime, drain the apricots and cut into cubes. Mix 4 tablespoons of milk and sauce powder. Bring 460 ml milk and 150 g sugar to the boil.

2. 2

   Stir in the powder and semolina and remove from the heat. Leave to cool for 10 minutes. Roll out 3/4 of the short pastry round (28 cm Ø). Grease a springform pan (22 cm Ø), dust with flour and line with the dough. Mix 3 eggs and sour cream. Add the egg and sour cream mixture to the semolina and stir in. Fold the apricots into the mixture. Fill everything into the springform pan and smooth it down. Roll out the rest of the shortcrust pastry, pluck into pieces and spread on the semolina mixture.

3. 3

   Add the egg and sour cream mixture to the semolina and stir in. Fold the apricots into the mixture. Fill everything into the springform pan and smooth it down. Roll out the rest of the shortcrust pastry, pluck into pieces and spread on the semolina mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes. Take the cake out of the oven, remove from the springform pan and let it cool down

Nutrition Facts

KCAL
410 kcal

CARBS
50 g

FATS
20 g

PROTEINS
8 g