halve and stone apricots
Preheat oven at 180° and spread baking paper on baking plate
Wash, dry apricots, halve them with knife and stone them
Tip: If you use fresh apricots, then sugar fruit halves with icing sugar. This way they get a better taste whilst baking.
Apricot cake with almond flakes
200g
butter
200g
icing sugar
4
eggs
1 pack of
vanilla sugar
200g
flour
1 coffeespoon
baking soda
1 coffeespoon
salt
lemon flavour
500g
apricots
1 pack of
pie jelly
2 tablespoons of
sugar
100g
almond flakes
100g
1 piece
energy
1197 kJ
1492 kJ
285 kcal
356 kcal
fat
16 g
20 g
saturated_fat
7.9 g
9.8 g
carbs
29 g
36 g
sugars
19 g
23 g
protein
5.2 g
6.5 g
salt
0.2 g
0.3 g
Apricot cake with almond flakes
description & times
"Marillen" or apricots are perfectly appropriate as topping for cakes. Here you find a description how to prepare an apricot cake with almond flakes.
prepare dough
stir lukewarm margarine creamy together with sugar, either with the blender or the food processor at the highest level
step by step add eggs
stir until egg is entirely spread in dough
add vanilla sugar and lemon aroma
fold in flour
mix flour with baking powder and salt
fold it in with egg beater
bake dough in oven
distribute dough evenly thick on prepared baking plate and coat with fruits
bake on middle bar in oven for approx. 40-45 minutes
towards end of baking time, plug in fork
if top of fork is sticky, cake is not ready yet
besprinkle apricot cake with almond flakes
Remove apricot cake from oven and let it cool off
Prepare half of cake jelly according to package instructions
Spread it on cake, immediately besprinkle with almond flakes and cut into evently big biscuits
Tip: This cake also is suitable for freezing.
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