John Myers
Apricot – Almond – Sponge Cake
The perfect apricot – almond – sponge cake recipe with a picture and simple step-by-step instructions.
- 250 g Butter
- 250 g Sugar
- 4 Eggs
- 1 packet Vanilla sugar
- 1 packet Baking powder
- 1 pinch Salt
- 250 g Lemon yogurt
- 100 g Chopped almonds
- 500 g Flour
- 1 large can Apricots
- Mix the butter tar, sugar, eggs, vanilla sugar and a little salt
- Mix the flour with baking powder and slowly add to the butter / egg mixture
- Mix the lemon yogurt with the batter
- Fold in the chopped almonds
- if the dough is too firm, add a little milk
- Pour off the apricots and dice the fruit, then fold into the batter
- Grease the baking pan and sprinkle with breadcrumbs, then knock out any excess breadcrumbs … fill in the dough
- Bake a preheated oven with hot air 150 ° C for about 60 minutes. I’ve got there well over time, but you can do a cooking test
- Sprinkle the cooled cake with powdered sugar
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