Sunken apricot cake with cranberries

Name: Sunken apricot cake with cranberries
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 can(s) (425 ml; Abtr.-Zugabe: 250 g) Aprikosen; 200 g Butter or margarine; 175 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 125 g Flour; 100 g crushed almonds; 2 TEASPOONS Baking Powder; 1 package (100 g) Grated dark chocolate; 50 g Cranberries in jelly; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 can(s) (425 ml; Abtr.-Zugabe: 250 g) Aprikosen
200 g Butter or margarine
175 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
125 g Flour
100 g crushed almonds
2 TEASPOONS Baking Powder
1 package (100 g) Grated dark chocolate
50 g Cranberries in jelly
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Drain the apricots. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, almonds and baking powder and stir in portions together with the chocolate flakes. Grease a springform pan (24 cm Ø). Add the dough and smooth it down. Spread the apricots on the dough with the cut surfaces facing upwards.
2
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 45-50 minutes. Cover after 30 minutes if necessary. Let cool on a cake rack. Shortly before serving, place about 1/2 teaspoonfuls of cranberries on each apricot slice. Serve dusted with icing sugar. Makes about 12 pieces