Gooseberry Apricot Cake

Name: Gooseberry Apricot Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 7-10 Tbsp Grease; 750 g Apricots; 750 g Gooseberries; 150 g Marzipan raw mass; 175 g soft butter/margarine; 175 g sugar, 4 eggs (Gr. M); 400 g flour, 3 teaspoons baking powder; 7-8 tablespoons (75 ml) Milk; 1-2 TABLESPOONS Icing sugar

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

7-10 Tbsp Grease
750 g Apricots
750 g Gooseberries
150 g Marzipan raw mass
175 g soft butter/margarine
175 g sugar, 4 eggs (Gr. M)
400 g flour, 3 teaspoons baking powder
7-8 tablespoons (75 ml) Milk
1-2 TABLESPOONS Icing sugar

Directions

1
Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep)
2
Carve apricots crosswise and blanch with hot water. Quench and peel the skin. Halve the apricots, stone them and cut them into thick slices. Sort, clean, wash and drain the gooseberries
3
Dice marzipan. Cream fat, marzipan and sugar. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk. Spread on the fat pan and spread the fruit on top
4
Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes. Let them cool down. Dust with icing sugar