Juicy apricot cake with vanilla cream

Name: Juicy apricot cake with vanilla cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 750 g fresh apricots; 1 untreated orange; 2 Eggs (size M); 150 g Butter or margarine; 1 pinch Salt; 1 package Vanillin sugar; 150 g Sugar; 150 g Flour; 1 TEASPOON Baking Powder; 6 TABLESPOONS Milk; 2 TABLESPOONS Apricot Jam; 25 g Pistachio kernels; 1 gestr. tbsp. icing sugar; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp parchment paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

750 g fresh apricots
1 untreated orange
2 Eggs (size M)
150 g Butter or margarine
1 pinch Salt
1 package Vanillin sugar
150 g Sugar
150 g Flour
1 TEASPOON Baking Powder
6 TABLESPOONS Milk
2 TABLESPOONS Apricot Jam
25 g Pistachio kernels
1 gestr. tbsp. icing sugar
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp parchment paper

Directions

1
Wash and halve the apricots and remove the stone. Wash the orange thoroughly and finely grate the skin. Separate the eggs. Place the fat, salt, vanilla sugar and sugar in a mixing bowl and beat with the whisk of the hand mixer until foamy.
2
Stir in the egg yolks one after the other. Stir in orange zest. Mix flour and baking powder and stir into the dough alternating with the milk. Beat the egg white until stiff and fold in portions. Fill the dough into a well greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down.
3
Place the apricots on the dough with the curvature facing upwards, close together (or even on top of each other). Bake the cake in a preheated oven (electric: 175 °C/ gas: level 2) for about 60 minutes.
4
If necessary, cover with parchment paper 15 minutes before the end of the baking time. In the meantime warm up the jam. Take the cake out of the oven and remove from the edge of the springform pan with a sharp knife. Spread the jam on the apricots and let the cake cool down on a grid.
5
In the meantime, roughly chop the pistachios. Dust the cooled down cake rim with icing sugar and sprinkle with pistachios. Serve with vanilla cream. Makes about 12 pieces.