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Apricot and almond cake

updated

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Ingredients for 1 servings:

  • 100 g whipped cream
  • 325 g sugar
  • 250 g almond flakes
  • 2 cans of apricots (850 ml each)
  • 250 g butter, soft
  • 1 packet of vanilla sugar
  • 1 pinch of salt
  • 5 eggs
  • 3 tbsp milk
  • 2 tbsp granulated sugar
  • 400 g flour
  • 1 packet of baking powder

Instructions

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

Sheet cake

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

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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