Lemon-apricot cake with fruit juice icing

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Pour the apricots into a sieve, collect the juice. Wash the lemons hot and grate them dry. Grate the peel thinly, squeeze 200 ml juice. Cream butter, 200 g icing sugar and half of the lemon peel with the whisk of the hand mixer. Stir in 6 eggs one after the other. Mix flour and baking powder and stir in 125 ml lemon juice alternately.

2. 2

   Grease the oven pan (32 x 39 cm) and sprinkle with flour. Put the dough into the fat pan and smooth it down. Spread apricot halves evenly on the cake. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Mix sour cream, 10 g cornflour, 1 pinch of vanilla pulp, 50 g icing sugar, remaining lemon peel, 2 tablespoons lemon juice and 1 egg. After 35 minutes, place on the cake and bake for another 10 minutes. Let the cake cool down. Wash the lemon balm, shake dry and pluck the leaves from the stalks. Spread the leaves on the cake. Boil up 300 ml apricot juice, 55 ml lemon juice and 50 g icing sugar. Squeeze oranges.

3. 3

   After 35 minutes, place on the cake and bake for another 10 minutes. Let the cake cool down. Wash the lemon balm, shake dry and pluck the leaves from the stalks. Spread the leaves on the cake. Boil up 300 ml apricot juice, 55 ml lemon juice and 50 g icing sugar. Squeeze oranges. Stir 30 g starch, remaining vanilla pulp and 100 ml orange juice until smooth and bind juice with it, bring to the boil again. Spread evenly on the cake and let it get firm

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
350 kcal

CARBS
35 g

FATS
21 g

PROTEINS
5 g