Apricot sheet cake

Name: Apricot sheet cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 300 g Flour; 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 egg (size M); 200 g Butter or margarine; 7-10 Tbsp Grease; 5 Eggs (size M); 125 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 100 g Flour; 1 TEASPOON Baking Powder; 50 g Cornstarch; 2 can(s) (850 ml each) Apricots; 200 g Currant Jam; 2 TABLESPOONS Sugar crystals

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

300 g Flour
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
1 egg (size M)
200 g Butter or margarine
7-10 Tbsp Grease
5 Eggs (size M)
125 g Sugar
1 package Vanillin sugar
1 pinch Salt
100 g Flour
1 TEASPOON Baking Powder
50 g Cornstarch
2 can(s) (850 ml each) Apricots
200 g Currant Jam
2 TABLESPOONS Sugar crystals

Directions

1
For the short pastry, knead flour, sugar, vanillin sugar, salt, egg and fat into a smooth dough. Cover the dough and refrigerate for about 30 minutes. In the meantime drain the apricots on a sieve. Roll out the shortcrust pastry on a well greased fat pan of the oven (32x39 cm) and bake in the preheated oven (electric cooker: 200°C / gas: level 3) for about 12 minutes. Separate the eggs for the sponge cake. Beat the egg whites and 5 tablespoons of cold water with the whisks of the hand mixer until stiff. Add sugar, vanillin sugar and salt.
2
Stir in egg yolk. Mix flour, baking powder and cornstarch, sieve onto the egg-sugar mixture, fold in carefully with the whisk. Take the shortcrust pastry out of the oven, spread the jam evenly over it and spread the sponge cake on top. Cover with the apricots and bake in the preheated oven (electric: 200 °C / gas: level 3) for another 20-25 minutes. Serve the cake sprinkled with sugar crystals. Whipped cream tastes good with it. Results in approx. 24 pieces