Sunken apricot and blueberry cake from the tray

Name: Sunken apricot and blueberry cake from the tray
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 350 g Apricots; 200 g Butter or margarine; 100 g Sugar; 1 package Vanillin sugar; 1 knife tip grated lemon peel; 5 Eggs (size M); 100 g Buttermilk; 300 g Spelt flour (Type 630); 7-10 Tbsp Salt; 125 g Cornstarch; 1 package Baking Powder; 200 g Blueberries; 7-10 Tbsp Grease; 7-10 Tbsp Cinnamon

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

350 g Apricots
200 g Butter or margarine
100 g Sugar
1 package Vanillin sugar
1 knife tip grated lemon peel
5 Eggs (size M)
100 g Buttermilk
300 g Spelt flour (Type 630)
7-10 Tbsp Salt
125 g Cornstarch
1 package Baking Powder
200 g Blueberries
7-10 Tbsp Grease
7-10 Tbsp Cinnamon

Directions

1
Wash, quarter and stone the apricots. Cream fat, sugar, vanilla sugar, lemon peel and eggs with the whisk of the hand mixer. Stir in buttermilk. Mix flour, salt, starch and baking powder and stir into the egg-sugar mixture in portions.
2
Wash blueberries, dab dry. Put the dough on the greased fat pan of the oven (36 x 41 cm; 3.5 cm deep) and smooth it down. Spread the apricots and blueberries on top and press in.
3
Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for 25-30 minutes (stick test). Remove the cake from the oven and let it cool down.