Apricot Amarettini Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 large can / s apricot (s) (850 ml)
- 40 g biscuit (s) (Amarettini)
- 150 g butter
- 185 g suar
- 0.5 ½ pack vanilla sugar
- 1 pinch (s) salt
- 3 egg (s)
- 175 g flour
- 50 g cornstarch
- 0.5 ½ pack baking powder
- 40 g suar, brown
- 50 g flaked almonds
- 40 g butter
- Icing sugar for dusting
- Fat for the shape
- Flour for the mold
Print Recipe
Pin Recipe Instructions
- Grease a springform pan and dust with flour. Drain the apricots (you can also use fresh apricots in summer). Crumble the amarettini.
- Mix 150 g butter, 185 g sugar, vanilla sugar and a pinch of salt until creamy. Add the 3 eggs one by one and stir in. Mix the flour, cornstarch and baking powder and stir in portions. Spread the dough in the pan and spread the apricots and amarettini on top. Now spread 40 g butter (cut into flakes) on top and sprinkle the brown sugar over everything.
- Bake in a preheated oven (electric stove: 175 ° C, fan oven: 150 ° C, gas: level 2) for approx. 30 minutes. Then pour the almond flakes over the cake and bake for another 15 minutes. Allow to cool and serve dusted with powdered sugar.
- If you like, you can serve it with whipped cream.
- Tips: The cake is easy to freeze. Double the ingredients for a tray.
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