Apricot Marzipan Cake

Ingredients for 1 servings:

• 200 g flour
• 50 g sugar
• 1 pinch of salt
• 1 egg(s)
• 100 g butter
• 600 g apricot(s), ripe (or a large can)
• 100 g powdered sugar
• 1 pinch of salt
• 200 g marzipan – raw mass
• 1 tbsp lemon juice
• 2 tbsp Amaretto
• 1 egg(s)
• 2 tbsp apricot jam

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Tart with fruit and shortcrust pastry

Preparation: If using canned apricots, drain them well. Preheat the oven to 200°C (top and bottom heat). Line the bottom of a baking pan with baking paper. If using a tart pan, grease the bottom well. Prepare the base: Quickly knead the ingredients for the base into a smooth dough, roll it out, and pour it into the pan. Make sure that a small edge forms in the pan. Prick the dough several times with a fork and pre-bake on the bottom rack of the oven at 180°C for 15 minutes. If you like, you can also blind bake the base. Prepare the topping: If using fresh apricots, pit and halve them. They shouldn’t be too hard. Mix with 1 tablespoon of powdered sugar. Cut the marzipan into small pieces and mix with the remaining powdered sugar, lemon juice, Amaretto, egg, and salt until smooth. Spread the marzipan mixture onto the cooled base, leaving a small edge free. Spread the apricots on the base. Bake at 200°C (400°F) on the bottom rack for 25-30 minutes. The surface of the cake should be golden brown. Strain the apricot jam through a sieve, heat it, and spread it over the finished cake. Once slightly cooled, remove from the pan, remove the baking paper, and let cool on a wire rack.