Apricot Cake with Marzipan Topping
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour
- 100 g butter
- 75 grams sugar
- 1 egg (s)
- 1 teaspoon Baking powder
- 350 g apricot (s), (apricots)
- Blueberries, as needed
- 100 g marzipan
- 250 g sour cream
- 4 egg (s)
- 80 g suar, finest
- 2 tablespoon cornstarch
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from flour, butter, baking powder, 75g sugar and an egg.
- Roll out the dough in a 26 cm springform pan and draw a 2-3 cm high edge. Top with the fruit.
- For the filling, cut the marzipan into small pieces and puree with the sour cream, 4 eggs, 80g sugar and the starch (so you don`t have any lumps!).
- Pour the whole thing over the fruit and bake at 175 degrees top / bottom heat for about 40 minutes.
- Tip: If you take canned fruit, please keep in mind that the apricots are already sweetened.
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