Torta di marmo di Stracciatella con albicocche

Name: Torta di marmo di Stracciatella con albicocche
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 2 can(s) (à 850 ml) Apricots; 550 g Flour; 200 g Cornstarch; 1 pinch Salt; 1 1/2 packs Baking Powder; 225 g Sugar; 1 package Vanillin sugar; 6 Eggs (size M); 250 ml Milk; 375 g soft butter or margarine; 3 TABLESPOONS Grated dark chocolate; 2 TABLESPOONS Espresso powder; 75 g Cocoa powder; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

2 can(s) (à 850 ml) Apricots
550 g Flour
200 g Cornstarch
1 pinch Salt
1 1/2 packs Baking Powder
225 g Sugar
1 package Vanillin sugar
6 Eggs (size M)
250 ml Milk
375 g soft butter or margarine
3 TABLESPOONS Grated dark chocolate
2 TABLESPOONS Espresso powder
75 g Cocoa powder
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Pour the apricots into a sieve and drain well. Mix flour, starch, salt, baking powder, 150 g sugar, vanillin sugar, eggs, 200 ml milk and fat with the whisk of the hand mixer to a smooth dough. Halve the dough, stir the grated chocolate into one half of the dough. Heat 50 ml milk, dissolve espresso powder in it. stir 75 g sugar, cocoa and espresso milk into the remaining dough
2
Grease the fat pan of the oven (32 x 39 cm). Spread the dough alternately in patches on the baking tray. Pull through spirally with a fork and smooth down
3
Spread the apricots evenly on the dough and press them lightly. Bake the cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes. Let them cool down. Dust with icing sugar and cut into pieces