Apricot Cake with Nut Topping
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 grams flour
- 1 teaspoon Baking powder
- 65 g suar
- 2 egg yolks
- 1 tablespoon milk
- 50 g butter
- 750 g apricot (s) (can)
- 4 egg (s)
- 150 grams sugar
- 1 packet vanilla sugar
- 100 g whipped cream
- 200 g sour cream
- 100 g hazelnuts or almonds etc., round
- Icing sugar for dusting
- Fat for the shape
- possibly wafers if required
Print Recipe
Pin Recipe Instructions
- Work the flour, baking powder, sugar, egg yolks, milk and butter into a shortcrust pastry. Put in a cool place. Line a greased springform pan with the rolled out dough and pull up an approx. 3cm high rim. If necessary, line the base with baking wafers.
- Drain the apricots well and spread them on the shortcrust pastry base. Separate the 4 eggs. Mix egg yolks with sugar and vanilla sugar until frothy. Add the cream, sour cream and ground hazelnuts. Beat the egg whites until very stiff and fold in. Spread the nut mixture over the apricots.
- Bake in a preheated oven at 175 ° C for approx. 45 - 50 minutes. Dust with icing sugar after cooling.
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