Sunken apricot cake

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
3 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 20
  • 7-10 Tbsp fat and sugar f. d. fat pan
  • 1,2 kg (à 850 ml) fresh or 2 tins of apricots (apricots)
  • 6 Eggs (Gr. M)
  • 300 g soft butter/margarine
  • 150 g + 150 g sugar
  • 1 package Vanillin sugar, salt
  • 250 g flour, 5 tablespoons milk
  • 100 g ground hazelnuts
  • 50 g Sugar crystals
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and sprinkle with sugar. Wash, halve and stone the apricots

  2. 2

    Separate eggs. Cream fat, 150 g sugar, vanillin sugar and 1 pinch of salt. Stir in the egg yolks one by one. Mix in the flour alternating with the milk in portions

  3. 3

    Beat the egg white and 1 pinch of salt until stiff. While continuing to beat, add 150 g sugar and continue beating until the sugar is dissolved. Fold the beaten egg whites and hazelnuts into the dough

  4. 4

    Spread the dough on the fat pan. Spread the apricots on top with the convex side down. Sprinkle the cake with sugar crystals. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 55 minutes. Let them cool down. Dust the cake with icing sugar. Whipped cream tastes good with it

Nutrition Facts

KCAL
310 kcal
CARBS
30 g
FATS
18 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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