For the dough, knead 110 g flour, 50 g ground almonds, 1 pinch of salt, 1 packet of vanilla sugar, 1 egg, 75 g sugar and 75 g butter first with a dough hook and then with your hands to form a smooth dough. Chill the dough for 45 minutes.
Wash, peel, halve and stone the apricots. But it also works wonderfully with canned apricots.
Tip: Since these are very sweet, I still let the canned apricots soak in a little lemon juice for ten minutes. Otherwise the whole cake will just be too sweet.
For the cream, briefly whip 2 eggs, 1 packet of vanilla sugar and 25 g of sugar with the mixer, then mix in 50 g of ground almonds.
Preheat the oven to 175 ° C with forced air. Roll out the dough in a pie shape dusted with flour and press down on the edge. Prick the bottom several times with a fork. Spread the cream on the dough and press the apricots into the cream with the bulge facing up.
Tip: If necessary, brush the apricots with a little apricot jam. But I only do that with fresh apricots.
Bake in the hot oven for 45 minutes until golden brown.
Ingredients
Print Recipe
Pin Recipe