Spice cake with dried apricots
easy
75 mins
75 mins
Ingredients
- 100 g liquid honey
- 150 g dark syrup
- 125 g Sugar
- 1 pinch Salt
- 1 package Vanillin sugar
- 175 g Butter
- 200 g dried apricots
- 50 g Hazelnut and walnut kernels
- 4 Eggs (size M)
- 500 g Whipped cream
- 1 bag of gingerbread spice
- 500 g Flour
- 1 package Baking Powder
- 400 g Dark chocolate coating
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Nuts and dried apricots
Directions
- 1
Bring honey, syrup, sugar, salt, vanillin sugar and 125 g butter to the boil in a saucepan while stirring and simmer for 2 minutes. Put the mixture into a mixing bowl and let it cool down for about 15 minutes. In the meantime chop the apricots. Finely grind the nuts in a lightning chipper. Add eggs, 200 g cream, gingerbread spice, flour, baking powder and nuts to the honey syrup mixture and work into a smooth dough with the whisk of the hand mixer.
- 2
Mix in the apricots. Grease the oven pan (32x38 cm) and sprinkle with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for 20-25 minutes. Take the cake out of the oven, place on a grid and let it cool down. Coarsely chop the chocolate for the icing. Bring the rest of the cream to the boil and take it off the stove. Add the chocolate and stir until smooth. Stir in the rest of the butter and let it cool down.
- 3
Coarsely chop the chocolate for the icing. Bring the rest of the cream to the boil and take it off the stove. Add the chocolate and stir until smooth. Stir in the rest of the butter and let it cool down. Spread the icing wavy on the cake and refrigerate for about 3 hours. Cut into pieces and decorate as you like with nuts and dried apricot pieces
- 4
4 1/2 hours waiting time
Nutrition Facts
390 kcal
41 g
22 g
6 g
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