Apricot-almond cake

Ingredients for 1 servings:

• 100 g whipped cream
• 325 g sugar
• 250 g almond flakes
• 2 can/n apricot(s), 850 ml each
• 250 g butter, soft
• 1 packet of vanilla sugar
• 1 pinch of salt
• 5 eggs
• 400 g flour
• 1 packet of baking powder
• 3 tbsp milk
• 2 tbsp granulated sugar
• Fat and flour, for the form

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Sheet cake

Bring the cream and 75g sugar to a boil, stir in the almonds. Drain the apricots. Cream together the butter, 250g sugar, vanilla sugar, and salt. Beat in the eggs one at a time. Mix the flour and baking powder together with the milk and stir into the butter and egg mixture. Grease and flour the baking sheet. Pour the batter into the pan and smooth it down. Spread the apricots over the batter. Spread the almond mixture over the batter and apricots. Bake in a preheated oven at 175°C for about 40 minutes. Let cool. Sprinkle with sugar.