Apricot wreath cake

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 18
  • 12 small apricots
  • 200 g soft butter or margarine
  • 200 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 4 Eggs (size M)
  • 300 g Flour
  • 1/2 package Baking Powder
  • 150 ml Egg liqueur
  • 1 TABLESPOON Icing sugar
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Wash the apricots, dab dry and cut in half, remove stones. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder, stir in alternately with the egg liqueur. Grease a springform pan with a tube bottom insert (26 cm Ø) and dust with flour. Add the dough and smooth it down.

  2. 2

    Spread the apricots on it, press it down a little. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Let cool on a cake rack. Remove from the tin and dust with icing sugar. Delicious with vanilla sauce

  3. 3

    2 hours waiting time

Nutrition Facts

KCAL
250 kcal
CARBS
29 g
FATS
11 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCake

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