Spinach tart with apricots

Name: Spinach tart with apricots
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 200 g Frozen spinach; 7-10 Tbsp some + 350 ml neutral oil (e.g. rape seed oil); 3 Eggs (Gr. M); 175 g + 100 g sugar; 1 package Vanilla sugar; 300 g Flour; 1 package Baking Powder; 100 g ground almonds (with skin); 500 g Apricots; 250 g Cream preparation with gelatine and vanilla flavour (e.g. "Qimiq"); 250 g Whipped cream

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

200 g Frozen spinach
7-10 Tbsp some + 350 ml neutral oil (e.g. rape seed oil)
3 Eggs (Gr. M)
175 g + 100 g sugar
1 package Vanilla sugar
300 g Flour
1 package Baking Powder
100 g ground almonds (with skin)
500 g Apricots
250 g Cream preparation with gelatine and vanilla flavour (e.g. "Qimiq")
250 g Whipped cream

Directions

1
Defrost the spinach. Oil a springform pan (26 cm Ø). Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Squeeze the spinach vigorously, chop coarsely. Puree in portions with 350 ml oil in a universal chopper or with a hand blender until smooth.
2
Cream eggs, 175 g sugar and vanilla sugar with the whisks of the mixer. Mix flour, baking powder and almonds. Stir the spinach puree and flour mixture alternately into the egg cream.
3
Smooth the dough in the form. Bake in a hot oven for about 40 minutes. Take out the cake and let it cool down for about 10 minutes. Carefully remove from the tin and let it cool down on a cake rack.
4
Wash, halve and stone the apricots. Cut into wide slices. For the cream, mix the cream preparation and 100 g sugar with the whisks of the mixer. Whip cream until stiff and fold in.
5
Straighten the top of the cake, crumble the sections. Spread half the cream cream on the cake. Add the apricots and the rest of the cream. Sprinkle with cake crumbs and chill until serving.