Quick crumble cake with apricots

Name: Quick crumble cake with apricots
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 200 g Butter; 250 g Flour; 150 g crushed almonds; 1 pinch Salt; 250 g + 2 tablespoons sugar; 750 g (425 ml each; separation weight: 250 g) fresh or 2 tins of apricots; 7-10 Tbsp Mint; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

200 g Butter
250 g Flour
150 g crushed almonds
1 pinch Salt
250 g + 2 tablespoons sugar
750 g (425 ml each; separation weight: 250 g) fresh or 2 tins of apricots
7-10 Tbsp Mint
7-10 Tbsp Grease

Directions

1
Melt the butter and let it cool down a little. Mix flour, almonds, salt and 250 g sugar. Mix the butter with the dough hooks of the hand mixer, knead everything into crumbles. Grease a springform pan (26 cm Ø). Put about 2/3 of the crumbles on the bottom of the form and press it to a flat bottom. Put it in a cold place. Wash, halve and stone the apricots.
2
Drain the apricots from the tin. Spread the apricots on the bottom and add the remaining crumbles. Sprinkle with 2 tablespoons of sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 25-35 minutes. Let it cool down on a cake rack. Remove from the tin. Decorate with mint
3
2 hours waiting time