Christmas marble cake with crumbles and roasted almonds

Name: Christmas marble cake with crumbles and roasted almonds
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 200 g roasted almonds; 275 g Sugar; 375 g Butter; 525 g Flour; 1 can(s) (425 ml) Apricots; 1 pinch Salt; 1 package Vanillin sugar; 4 Eggs (size M); 350 g Flour; 1 package Baking Powder; 150 ml Milk; 100 g firm nut nougat mass; 2 TEASPOONS Gingerbread spice; 7-10 Tbsp Fat and flour; 7-10 Tbsp Icing sugar

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

200 g roasted almonds
275 g Sugar
375 g Butter
525 g Flour
1 can(s) (425 ml) Apricots
1 pinch Salt
1 package Vanillin sugar
4 Eggs (size M)
350 g Flour
1 package Baking Powder
150 ml Milk
100 g firm nut nougat mass
2 TEASPOONS Gingerbread spice
7-10 Tbsp Fat and flour
7-10 Tbsp Icing sugar

Directions

1
Roughly chop the burnt almonds. Knead 75 g sugar, 125 g butter in flakes and 175 g flour with the dough hooks of the hand mixer into crumbles. Knead in the almonds. Drain apricots, drain well and cut into cubes.
2
Cream 250 g butter, 200 g sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk.
3
Fill half of the dough into a greased springform pan (26 cm Ø), dust with flour and smooth it down. Spread apricots on top. Heat the nougat over a warm water bath until it is smooth.
4
Mix the nougat and gingerbread spice with the second half of the dough and place on the apricots. Spread crumbles on top and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 50 minutes.
5
Remove and let it cool down.
6
Carefully remove the cake from the mould, place it on a plate and dust with icing sugar. Whipped cream tastes good with it.