Apricot – Cashew – Slices by Sarah

Ingredients for 1 servings:

• 1 can apricot(s), halved (drained weight 480 g)
• 100 g cashew nuts
• 250 g butter, soft
• 175 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 5 eggs
• 350 g flour
• 2 tsp, leveled baking powder
• 100 ml apricot liqueur, for drizzling
• 1 pack of pudding powder, vanilla mousse
• 200 ml whipped cream
• 50 ml apricot liqueur

Instructions

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

To prepare, drain the apricot halves in a sieve and cut into small cubes. Remove 24 whole cashew kernels and set aside. Finely chop the remaining cashew kernels. Preheat the oven (electric: 180°C, fan: 160°C, gas mark 2-3). For the dough, cream the butter in a mixing bowl using the whisk attachment of a hand mixer until smooth. Gradually stir in the sugar, vanilla sugar, and salt. Mix until the mixture forms a smooth batter. Gradually stir in the eggs (each egg for about half a minute). Mix the flour with the baking powder, sift, and mix in two batches on medium speed. Pour the dough onto a greased baking sheet (30 x 40 cm) and smooth it out. Spread the apricot cubes on top and sprinkle with the cashew pieces. Place the baking sheet in the oven and bake the cake for about 30 minutes. Place the baking sheet on a wire rack. Immediately drizzle the cake with liqueur and let cool. Divide the cake into 24 equal pieces. For the cream mousse, prepare 200 ml of cream and 50 ml of liqueur according to the package instructions. Transfer the cream to a piping bag fitted with a 12 mm nozzle. Pipe a cream dome onto each cake slice. Place a cashew nut on top of each piece. Tip: For children, replace the liqueur with apricot juice.