Eggnog-nut cake with apricots

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Grind the nuts. Cream 125 g butter and 100 g sugar. Stir in eggs one by one. Mix flour, baking powder and nuts, stir in 5 tbsp. milk. Spread into the form. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes. Let cool down

2. 2

   Take 4 tablespoons of 400 ml milk. Mix with pudding powder, 2 tablespoons sugar and liqueur. Boil up the rest of the milk. Stir in the pudding powder, bring to the boil again briefly. Let cool down

3. 3

   Drain the apricots. Cut the nut base 1x horizontally. Place a cake ring or the edge of the cake tin around the bottom cake base. Cover with apricots, except two halves. Stir 275 g butter until light creamy. Stir in the pudding by the spoonful. Spread half the vanilla cream on the apricots. Place the second base on top. Chill for about 1 hour. Leave the rest of the cream to stand at room temperature.

4. 4

   Roast the almonds in a pan without fat and take them out. Break the chocolate into pieces and melt in a hot water bath. Dip the walnut halves half each into the chocolate and let them dry. Cut the rest of the apricots into slices. Halve the cherries. Spread the cake with the rest of the cream, up to 4 tablespoons. Press almonds to the edge. Decorate cake with cream tuffs, nuts, apricots and cherries

Nutrition Facts

KCAL
390 kcal

CARBS
28 g

FATS
27 g

PROTEINS
6 g