Apricot white bread cake

Name: Apricot white bread cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 500 g Flour; 250 g Butter or margarine; 125 g Sugar; 1 pinch Salt; 1 egg (size M); 2 TABLESPOONS Milk; 7-10 Tbsp Grease; 1.5 kg Apricots; 3 TABLESPOONS Lemon juice; 150 g dry white bread; 5 Eggs (size M); 175 g Sugar; 150 g crushed almonds; 1 knife tip Cinnamon; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 knife tip Baking Powder; 200 g Cranberry jam; 7-10 Tbsp Icing sugar

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

500 g Flour
250 g Butter or margarine
125 g Sugar
1 pinch Salt
1 egg (size M)
2 TABLESPOONS Milk
7-10 Tbsp Grease
1.5 kg Apricots
3 TABLESPOONS Lemon juice
150 g dry white bread
5 Eggs (size M)
175 g Sugar
150 g crushed almonds
1 knife tip Cinnamon
7-10 Tbsp grated rind of 1/2 untreated lemon
1 knife tip Baking Powder
200 g Cranberry jam
7-10 Tbsp Icing sugar

Directions

1
For the dough knead flour, fat in flakes, sugar, 1 pinch of salt, egg and milk to a smooth dough. Wrap in foil and chill for about 30 minutes. Then roll out the dough on a greased baking tray.
2
Press the edges about 1 cm high. Prick the dough several times with a fork. Pre-bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 12 minutes. In the meantime, wash, halve and stone the apricots for the topping.
3
Sprinkle with lemon juice. Grind the white bread. Beat eggs and sugar until thick and frothy. Mix ground almonds and white bread, cinnamon, lemon peel and baking powder and stir into the egg mixture. Spread the dough with cranberry jam.
4
Spread the apricots on top. Spread egg mixture on top. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for another 40-45 minutes. Dust with icing sugar shortly before serving.
5
Results in about 24 pieces. Serve with whipped vanilla cream.