Sunken apricot cake

Name: Sunken apricot cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 7-10 Tbsp For about 20 pieces:; 300 g Butter or margarine; 300 g Sugar; 6 Eggs (size M); 200 g Flour; 50 ml Milk; 100 g ground hazelnuts; 1200 g Apricots (apricots); 50 g Sugar crystals; 7-10 Tbsp Icing sugar and granulated sugar; 7-10 Tbsp Fat and sugar

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

7-10 Tbsp For about 20 pieces:
300 g Butter or margarine
300 g Sugar
6 Eggs (size M)
200 g Flour
50 ml Milk
100 g ground hazelnuts
1200 g Apricots (apricots)
50 g Sugar crystals
7-10 Tbsp Icing sugar and granulated sugar
7-10 Tbsp Fat and sugar

Directions

1
Beat the soft fat with half the sugar until foamy. Separate the eggs. Stir the egg yolks one after the other into the fat-sugar mass. Alternately stir in flour and milk. Beat the egg whites until stiff, slowly adding the remaining sugar. Slide the beaten egg whites onto the dough. Sprinkle with hazelnuts and fold into the dough with a whisk.
2
Grease glass baking tray or fat pan and sprinkle with sugar. Spread the dough smooth on top. Halve and stone the apricots. Spread on the dough with the cut surface facing upwards, sprinkle with decorating sugar and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for approx. 55 minutes. Let cool on a cake rack. Cut into pieces and sprinkle with icing sugar and sugar crystals. Serve with whipped cream