Apricot – Marzipan – Crumb Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 275 g flour
- 225 grams sugar
- 50 g cornstarch
- 1 packet custard powder, vanilla
- 150 g butter
- 1 packet vanilla sugar
- 1 egg (s)
- 1 small Bottle / s butter-vanilla flavor
- 0.5 ½ pack baking powder
- 1 can apricot (s)
- 200 g marzipan paste
- 50 g flaked almonds
- cinnamon
Print Recipe
Pin Recipe Instructions
- First, drain the apricots. They should be well drained so that the soil doesn`t get too damp.
- Mix the flour, sugar, cornstarch, vanilla pudding powder, vanilla sugar, baking powder and the flavor together. Spread the softened butter on top in small flakes, whisk the egg and pour over it. Knead everything into a smooth dough with your hands.
- Grease a 24 springform pan and line it with baking paper. Lay out almost half of the dough as the base and edge. Cover the dough base with half of the marzipan. Spread the apricots on the base, sprinkle with flaked almonds and sprinkle the remaining marzipan on top. Make crumble from the rest of the batter and place on top of the cake. Bake in the preheated oven at 225 degrees on the middle rack for 35-40 minutes.
- In winter I like to mix some cinnamon into the crumble.
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