Covered apricot cake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Put flour, 450 g sugar, vanillin sugar, butter in flakes and eggs in a large mixing bowl. Knead with the dough hook of the hand mixer. Then quickly work into a smooth dough with your hands. Cover and chill for about 1 hour. In the meantime wash, halve, stone and quarter the apricots. Cut the vanilla pod lengthwise and scrape out the pulp.

2. 2

   Bring 150 ml apricot nectar, apricots, 150 g sugar, vanilla pulp and pod to the boil in a large pot. Steam the apricots for 6-8 minutes. Stir pudding powder with 150 ml nectar until smooth. Pour into the apricots and bring to the boil again while stirring for about 2 minutes. Remove the vanilla pod, fill the compote into a bowl and let it cool down. Grease the fat pan and dust with flour. Roll out 2/3 of the dough in it and press the rim up (the dough should protrude a little all around). Sprinkle the base with breadcrumbs. Spread apricot compote on top. Roll out the rest of the dough into a rectangle (32 x 39 cm) and lay it carefully on the compote. Fold over and press down any protruding edges. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 45-55 minutes.

3. 3

   Roll out 2/3 of the dough in it and press the rim up (the dough should protrude a little all around). Sprinkle the base with breadcrumbs. Spread apricot compote on top. Roll out the rest of the dough into a rectangle (32 x 39 cm) and lay it carefully on the compote. Fold over and press down any protruding edges. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 45-55 minutes. Let the cake cool down for about 2 hours. Mix icing sugar and cream to a glaze. Brush the cake with a brush and let it get firm. Roast the hazelnut flakes in a pan without fat. Take out and let cool down. Sprinkle the cake with hazelnut flakes and cut into pieces

4. 4

   Let the cake cool down for about 2 hours. Mix icing sugar and cream to a glaze. Brush the cake with a brush and let it get firm. Roast the hazelnut flakes in a pan without fat. Take out and let cool down. Sprinkle the cake with hazelnut flakes and cut into pieces

5. 5

   waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
470 kcal

CARBS
68 g

FATS
19 g

PROTEINS
5 g