John Myers
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Apricot Crumble Cake
The perfect apricot crumble cake recipe with a picture and simple step-by-step instructions.
covering
- 3 tbsp Sugar
- 2 tbsp Butter
- 1 pck. Vanilla sugar
- 1 teel. Baking powder
- 150 g Flour
- 1 can Apricots 410 ml
- 2 tbsp Sugar
- 1 tbsp Custard powder vanilla
sprinkles
- 2 tbsp Ground hazelnuts
- 2 tbsp Flour
- 2 tbsp Sugar
- 1 tbsp Butter
- Powdered sugar to sprinkle
- Stir eggs, sugar, butter and vanilla sugar until foamy. Gradually add the flour mixed with the baking powder. Place the dough on the baking sheet lined with baking paper and spread evenly.
- Allow the apricots to drain. While doing so, collect the juice. If necessary, fill the juice up to a quarter liter with water. Mix the pudding powder with sugar and a little water. Bring the liquid to a boil and thicken with the pudding powder mixture.
- Place the apricots on the dough and pour the juice mixture over it.
- Work all ingredients for the sprinkles into sprinkles with your hands and spread over the apricots.
- Bake in a preheated oven at 200 degrees for 40 minutes.
- Let the cake cool down well before cutting it. Sprinkle with a little icing sugar
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