John Myers
Apricot Cake with Nut Topping
The perfect apricot cake with nut topping recipe with a picture and simple step-by-step instructions.
- For the dough:
- 250 g Flour
- 1 teaspoon Baking powder
- 80 g Sugar
- 1 Egg
- 1 tablespoon Milk 3.8
- 80 g Cold butter
- 1 pinch Salt
- For the filling:
- 500 g Apricot fresh
- 4 Eggs
- 150 g Sugar
- 1 packet Vanilla sugar
- 200 g Cream
- 200 g Sour cream
- 200 g Ground hazelnuts
- 1 pinch Salt
- Mix the flour with the baking powder and place in a mixing bowl. Add the egg, sugar, milk, salt and the cold butter and make a shortcrust pastry. Shape the dough into a ball, wrap in foil and refrigerate for 30 minutes.
- Separate the eggs and set the egg whites aside. Beat the egg yolks with the sugar and vanilla sugar until frothy. Add the cream and sour cream and stir in. Add the ground hazelnuts and stir in as well. Beat the egg white with the pinch of salt until stiff, add to the mixture and fold in.
- Halve the apricots and remove the stone. Roll out the dough on the base of the prepared springform pan and pull up a 3 cm high rim. Spread the apricot halves on the base with the curvature facing up. Now distribute the nut mixture on the apricots.
- Place the cake in the oven preheated to 175 degrees and bake for about 60 – 65 minutes. (Chopsticks sample) After the baking time, take it out of the oven and let it cool down for 20 minutes. After the cooling time, remove the edge of the springform pan and let the cake cool down.
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