Apricot – Marzipan Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 200 g flour
- 50 grams sugar
- 1 pinch (s) salt
- 1 egg (s)
- 100 g butter
For covering:
- 600 g apricot (s), ripe (or a lare can)
- 100 g powdered suar
- 1 pinch (s) salt
- 200 g marzipan raw mixture
- 1 tablespoon lemon juice
- 2 tablespoon amaretto
- 1 egg (s)
- 2 tablespoon apricot jam
Print Recipe
Pin Recipe Instructions
- To prepare:
- If you are using canned apricots, drain them well.
- Preheat the oven to 200 ° C, top and bottom heat.
- Line the bottom of a baking pan with parchment paper. If you use a tart pan, grease the base well.
- Prepare the ground:
- Quickly knead the ingredients for the base into a smooth dough, roll out and pour into the mold. Make sure that a small edge forms in the mold. Prick the dough several times with a fork and prebake for 15 minutes on the lower rail in the oven at 180 ° C. If you like, you can also bake the base blind.
- Prepare the topping:
- If you use fresh apricots, you can pit them and cut them in half. You shouldn`t be too tough. Mix with 1 tablespoon powdered sugar. Cut the marzipan into small pieces and stir in the remaining powdered sugar, lemon juice, amaretto, egg and salt until smooth.
- Spread the marzipan mixture on the cooled base, leaving a small edge free. Spread the apricots on the ground.
- Bake at 200 ° C, lower rail, 25-30 minutes. The surface of the cake should be golden brown.
- Strain the apricot jam through a sieve, heat it and brush the finished cake with it. Remove the slightly cooled from the mold, remove the baking paper and leave to cool on a wire rack.
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