Lemon-apricot cake

Name: Lemon-apricot cake
Cook time: 35 min
Total time: 35 min
Yield: 24
Ingredients: 3 can(s) (425 ml each; drained weight: 250 g) Apricots; 1 untreated lemon; 350 g Butter or margarine; 400 g Sugar; 1 package Vanillin sugar; 5 Eggs (size M); 275 g Flour; 2 coated Tsp Baking Powder; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 24

3 can(s) (425 ml each; drained weight: 250 g) Apricots
1 untreated lemon
350 g Butter or margarine
400 g Sugar
1 package Vanillin sugar
5 Eggs (size M)
275 g Flour
2 coated Tsp Baking Powder
7-10 Tbsp Grease

Directions

1
Grease the fat pan of the oven (32 x 38 cm) well. Drain the apricots. Wash lemon hot, dab dry and grate the peel. Squeeze lemon juice. Mix 250 g soft fat, 250 g sugar, vanillin sugar and lemon zest until creamy.
2
Separate 1 egg, set aside the egg yolks. Stir in eggs and egg white one after the other. Mix flour and baking powder, stir in alternately with the lemon juice. Put the dough into the fat pan and smooth it down. Spread 100 g fat in flakes and apricots on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10 minutes. Mix the set aside egg yolk with 150 g sugar to form crumbles. Spread the sugar crumbles on the cake. Bake for another 10-15 minutes.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10 minutes. Mix the set aside egg yolk with 150 g sugar to form crumbles. Spread the sugar crumbles on the cake. Bake for another 10-15 minutes. Let cool for about 1 1/2 hours. Whipped cream tastes good with it