Sunken fruits (apricots and currants) in almond paste

Name: Sunken fruits (apricots and currants) in almond paste
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 can(s) Apricots (425 ml; 250 g by weight); 125 g red currants; 4 Eggs (size M); 75 g Sugar; 2 TABLESPOONS Milk; 2 cl brown rum; 1 (6 g) bag of grated lemon peel; 50 g Butter or margarine; 100 g Flour; 50 g crushed almonds; 7-10 Tbsp Grease; 7-10 Tbsp Icing sugar

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 can(s) Apricots (425 ml; 250 g by weight)
125 g red currants
4 Eggs (size M)
75 g Sugar
2 TABLESPOONS Milk
2 cl brown rum
1 (6 g) bag of grated lemon peel
50 g Butter or margarine
100 g Flour
50 g crushed almonds
7-10 Tbsp Grease
7-10 Tbsp Icing sugar

Directions

1
Drain the apricots, dab dry. Wash the currants, dab dry and remove from the panicle. Beat the eggs, sugar, milk, rum and lemon zest with the whisk of the hand mixer on a hot water bath until the sugar is dissolved.
2
Then beat cold until a firm cream is formed. Melt butter and add slowly. Mix flour and almonds and fold into the egg-sugar mixture. Grease 4 moulds (18x12.5 cm; 300 ml content) and spread the mixture on top.
3
Spread the apricots and currants on the dough and bake in the preheated oven (electric range: 175 °C/ gas: level 2) for 40-45 minutes. Remove, dust with icing sugar and serve.