Light apricot slices

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 24
  • 1 Becher (150 g) Fresh cream
  • 1 (425 ml) large and small tin of apricots
  • 350 g soft butter
  • 1 (approx. 200 g) Cup of sugar
  • 5 Eggs (size M)
  • 3 1/2 (approx. 500 g) beaker flour
  • 1 (approx. 100 g) Cup of ground almonds
  • 1 package Baking Powder
  • 1 (approx. 230 ml) cup of milk
  • 5 TABLESPOONS flaked almonds
  • 6 TABLESPOONS Apricot Jam
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Put crème fraiche in a bowl. Rinse and dry the cup and use it to measure the ingredients. Pour the apricots into a sieve, collect the juice and use it for other purposes. Whisk butter and sugar with the whisk of the hand mixer until white and creamy. Stir in the eggs one after the other. Mix flour, ground almonds and baking powder and stir in alternately with milk. Stir in crème fraiche

  2. 2

    Spread the dough onto a greased baking tray (32 x 39 cm) sprinkled with flour and smooth it down. Spread the apricots with the cut surface facing down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes

  3. 3

    Roast the flaked almonds in a pan without fat until golden brown and take them out. Remove the cake and let it cool down. Bring jam and 1 tablespoon of water to the boil in a saucepan while stirring, coat the cake with it and sprinkle almond flakes over it

  4. 4

    Waiting time approx. 45 minutes

Nutrition Facts

KCAL
330 kcal
CARBS
33 g
FATS
20 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCake

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