John Myers
Ingredients for 1 servings:
- 200 g sugar
- 1 packet of vanilla sugar
- 220 g butter
- 5 eggs
- 300 g flour
- 1 packet of baking powder
- 50 g almond(s), ground
- 150 g yogurt (apricot fruit yogurt)
- 50 ml cream
- 1 tbsp rum
- 300 g apricot(s), diced
- Brittle (hazelnut brittle)
- Apricot(s), cut into wedges
- some almonds, sliced
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Cream together the butter, sugar, vanilla sugar, and rum, then gradually stir in the egg yolks. Combine the sifted flour with the baking powder and almonds, then stir into the yolk mixture alternately with the apricot yogurt and cream. Fold in the beaten egg whites. Stir the diced apricot pieces into the batter. Grease and flour a Bundt pan, sprinkle the base with sliced almonds, pour the batter into the Bundt pan, and bake in a preheated oven at 180°C for about 60 minutes. Cover with foil after ¾ of the baking time, if necessary. Let cool slightly, then turn out. Top with apricot slices and sprinkle with hazelnut brittle.
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