Sponge cake with sunken apricots

Name: Sponge cake with sunken apricots
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 3 can(s) (à 425 ml) Apricots; 175 g Butter or margarine; 150 g Sugar; 1 package Vanillin sugar; 3 Eggs (size M); 150 g ripened cream; 400 g Flour; 1 package Baking Powder; 50 g Apricot Jam; 7-10 Tbsp Sugar crystals; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

3 can(s) (à 425 ml) Apricots
175 g Butter or margarine
150 g Sugar
1 package Vanillin sugar
3 Eggs (size M)
150 g ripened cream
400 g Flour
1 package Baking Powder
50 g Apricot Jam
7-10 Tbsp Sugar crystals
7-10 Tbsp Grease

Directions

1
Preparation time: Drain the apricots on a sieve. Cream fat, sugar, vanillin sugar. Stir in the eggs one after the other. Add sour cream. Mix flour and baking powder and stir in.
2
Fill the dough into a greased springform pan (26 cm Ø) and smooth it down. Spread the apricots on the dough, press them a little bit into the dough. Bake the cake in a preheated oven (electric: 175 °C/ gas: level 2) for 50-60 minutes.
3
Take out the cake, let it cool down a little. Remove the cake from the edge and let it cool down. Heat up the apricot jam and spread on the apricots. Sprinkle with sugar crystals.