Apricot-almond cake

Ingredients for 1 servings:

• 250 g flour
• 1 egg(s)
• 125 g butter, room temperature
• 100 g sugar
• 1 packet of vanilla sugar
• 2 tsp baking powder
• 100 g almond(s), peeled, ground
• 1 egg(s)
• 100 g sugar
• 100 g sweet cream
• 1 can of apricots (480g)
• 1 tbsp apricot jam or
• some powdered sugar
• 1 handful of almonds, peeled, halved

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

is quick and easy

Dough: Make a dough from flour, baking powder, vanilla sugar, sugar, 1 egg and butter, chill if necessary. Roll out the dough on the greased base of a springform pan (28cm) and press it into the pan to create a 1.5cm edge. Topping: Mix the almonds, sugar, 1 egg and cream until smooth and spread on the dough base, cover with the apricot halves (inside up) and place a peeled, halved almond in the hollow of each apricot. (This is not necessary, tastes good without too much, but then place the apricot halves the other way around.) Baking: Electricity: 175°C (fan oven) – 200°C (preheated) Gas: 3-4 (not preheated) Baking time: about 50 minutes. Garnish with apricots after baking or dust with icing sugar before serving. Apricoting: Strain 1 heaped tablespoon of apricot jam through a sieve, add 1 tablespoon of water, and simmer gently while stirring. Spread over the topping immediately after baking.