John Myers
Contents
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Ingredients
For approx. 24 pieces:
- 1,5 kg Apricots or 2 cans
- 250 g + some butter
- 300 g + some wheat flour type 405 or 550
- 50 g Dark chocolate
- 50 g Ground almonds
- 150 g Flaked almonds
- 200 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 4 Eggs size M
- 1 tbsp Rum
- 1 tsp Baking powder
- Icing sugar for dusting
Instructions
- Finely grate the chocolate. Grease a drip pan in the oven and sprinkle with breadcrumbs. Preheat the oven to 200 ° C (convection: 175 ° C).
- Wash the apricots, remove the stone and drain on a colander.
- Mix the butter with sugar, vanilla sugar and salt. Stir in the eggs one at a time. Mix the flour with baking powder, ground almonds and grated chocolate, stir into the batter with rum. Spread the dough evenly in the prepared drip pan. Distribute the aprcot halves with the curvature upwards, close together on the dough and sprinkle with flaked almonds.
- Bake in the preheated oven on the middle rack for about 25 minutes.
- Take out and let cool down. Dust lightly with powdered sugar just before serving.
- Lightly sweetened whipped cream tastes good with it.
- Tip 7: The cake can also be baked with walnut kernels. To do this, finely chop 50 g walnuts and stir into the dough. Place about 150 g whole walnut kernel halves in the middle of the apricots. (Spread the apricots on the dough with the curve downwards).
Nutrition
Serving: 100gCalories: 452kcalCarbohydrates: 55.5gProtein: 9.1gFat: 19.9g
