Summary

Ingredients

• 250 g flour
• 125 g suar
• 150 g butter or mararine
• 1 egg (s)
• 1 kg apricot (s)
• 125 g suar, 150 butter
• 1 egg (s)
• 1 lemon (s)
• 100 grams flour
• 200 ml cream
• 80 g almond (s), flakes
• 1 tablespoon sugar

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Instructions

1. Make a shortcrust pastry from flour, sugar, butter and egg. Roll out the dough and place in a size 26 springform pan. Halve the apricots and place on the dough with the cut surface facing down.
2. Beat the butter until foamy, add the sugar and egg and the juice of the lemon or lemon zest. Stir in flour and fold in whipped cream. Spread this mixture on the apricots, sprinkle with flaked almonds and sugar and put in the oven. At 180 degrees approx. 1 hour.
3. This cake can also be baked with apples, rhubarb or apricots from the tin. 1 large can of apricots and then possibly reduce the amount of sugar to 90-100 g. Good succeed!