Apricot – Yoghurt – Mini Jelly Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 50 g apricot (s), dried
- 100 g mararine
- 100 g suar
- 1 packet vanilla sugar
- 0.5 teaspoon ½ lemon peel, grated
- 2 egg (s)
- 100 g flour
- 2 teaspoons baking soda
- 150 g yourt
- some powdered sugar to sprinkle on
Print Recipe
Pin Recipe Instructions
- Grease the 6 mini bundt cake pan and dust with flour. Preheat the oven to 180 ° C. Cut the apricots into small cubes. Mix margarine with sugar and vanilla sugar and lemon zest until creamy. Mix in the eggs one by one. Mix in the flour and baking powder briefly and finally stir in the yoghurt and the apricot cubes.
- Distribute the dough evenly on the prepared molds and bake for about 30 minutes at 180 ° C.
- Turn the Gugelhupfe out onto a wire rack and allow to cool. Dust with powdered sugar.
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