Sunken apricot cake from the tray

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 24
  • 15 Apricots (about 750 g)
  • 200 g Marzipan raw mass
  • 2 TABLESPOONS Apricot Jam
  • 350 g soft butter or margarine
  • 250 g Sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp a few drops of bitter almond aroma
  • 5 Eggs (size M)
  • 400 g Flour
  • 1 package Baking Powder
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Sugar crystals

Directions

  1. 1

    Wash the apricots, dab dry, cut in half and remove stones. Coarsely grate the marzipan. Warm the jam and pass it through a sieve. Cream fat, sugar, vanilla sugar, bitter almond flavour and marzipan with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir into the mixture.

  2. 2

    Spread the dough on the greased fat pan of the oven, smooth it down and cover with the apricot halves. Spread the apricots with the jam. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Remove the tray, sprinkle with sugar and let it cool down. Whipped cream tastes good with it

Nutrition Facts

KCAL
280 kcal
CARBS
29 g
FATS
16 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCakeCake

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