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Apricot cake with almond crust

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Ingredients for 1 servings:

  • 150 g flour
  • ½ tsp baking powder
  • 50 g sugar
  • 1 packet of vanilla sugar
  • 1 egg white
  • 100 g butter
  • 1 tbsp breadcrumbs
  • 1 can apricot(s)
  • 1 egg yolk
  • 75 g sugar
  • 1 packet of vanilla sugar
  • 3 tbsp cream
  • 15 g cornstarch
  • 100 g almonds, sliced

Instructions

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

A moist and fruity cake that’s quick to prepare!

Sift the flour with the baking powder. Add the remaining dough ingredients (except the breadcrumbs) and knead into a smooth dough. Roll out two-thirds of the dough and place it in a greased springform pan. Use the remaining dough to form a 2-3 cm high rim. Prick the dough base several times with a fork and sprinkle with the breadcrumbs. Spread the apricots on top. Mix the egg yolks, sugar, vanilla sugar, cream, and cornstarch and fold in the flaked almonds. Spread over the apricots. Bake at 180°C for about 45 minutes.

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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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