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 deep-frozen leaf spinach; 350 ml Sunflower oil; 3 Eggs (size M); 275 g Sugar; 1 package Vanillin sugar; 300 g Flour; 1 package Baking Powder; 100 g crushed almonds; 500 g Apricots; 250 g Whipped cream; 250 g Schmand; 7-10 Tbsp Fat and flour

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

200 g deep-frozen leaf spinach
350 ml Sunflower oil
3 Eggs (size M)
275 g Sugar
1 package Vanillin sugar
300 g Flour
1 package Baking Powder
100 g crushed almonds
500 g Apricots
250 g Whipped cream
250 g Schmand
7-10 Tbsp Fat and flour

Directions

1
Defrost the spinach, squeeze the liquid. Roughly chop the spinach. Finely puree the spinach and oil in the universal chopper in portions. Beat the eggs, 175 g sugar and vanilla sugar until creamy with the whisk of the hand mixer. Mix flour, baking powder and almonds. Add the vegetable puree and flour alternately to the egg mixture and mix to a smooth dough
2
Put the dough into a greased and floured springform pan (26 cm Ø) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes. Let the finished cake rest in the mould for about 10 minutes, then remove from the mould and let it cool down
3
Wash and halve the apricots and remove stones. For the cream, whip the cream until stiff. Whip the sour cream and 100 g sugar with the whisks of the hand mixer until the sour cream is firm. Fold in cream
4
Cut off the cake lid. Spread half the cream, apricots and the rest of the cream on the base one after the other. Coarsely crumble the cake top and spread on the cream
5
waiting time approx. 2 hours