Quick butter cake with apricots

Name: Quick butter cake with apricots
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 2 kg Apricots; 375 g soft butter; 375 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 6 Eggs (size M); 350 g Flour; 100 g Cornstarch; 1 package Baking Powder; 75 g Amarettini; 75 g demerara sugar; 100 g flaked almonds; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

2 kg Apricots
375 g soft butter
375 g Sugar
1 package Vanillin sugar
1 pinch Salt
6 Eggs (size M)
350 g Flour
100 g Cornstarch
1 package Baking Powder
75 g Amarettini
75 g demerara sugar
100 g flaked almonds
2 TABLESPOONS Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Wash, halve and stone the apricots. Cream 300 g butter, sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, starch and baking powder. Stir into the fat egg cream.
2
Pour the dough into a greased, floured fat pan of the oven and smooth it down. Spread apricots and amarettini on top. While doing so, crumble the Amarettini coarsely with your hands. Spread 75 g butter in flakes and sprinkle with brown sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 45 minutes. Leave to cool on a cake rack for about 2 hours. Roast the almonds in a pan without fat until golden brown. Let them cool down. Sprinkle the cake with almond flakes and dust with icing sugar.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 45 minutes. Leave to cool on a cake rack for about 2 hours. Roast the almonds in a pan without fat until golden brown. Let them cool down. Sprinkle the cake with almond flakes and dust with icing sugar. Cut into pieces and serve