John Myers
Small Apricot Ring Cake (18 Cm)
The perfect small apricot ring cake (18 cm) recipe with a picture and simple step-by-step instructions.
For the shape:
- 100 g Sugar
- 1 Vanilla sugar
- 1 pinch Salt
- 3 Eggs size M
- 125 g Curd cheese 20%
- 50 ml Milk
- 1 tablespoon Freshly squeezed lemon juice
- Grated lemon peel
- 250 g Flour
- 2 teaspoon Baking powder
- 600 g Apricots
- 2 drops Bitter almond flavor
- Butter
- Breadcrumbs
- Preparation: all ingredients should be at room temperature. Preheat the oven to 180 degrees, grease an 18 cm ring cake tin with butter and then sprinkle with breadcrumbs. Wash the apricots, cut them in half and remove the seeds, then cut into small cubes. Mix the quark with milk, lemon juice and grated lemon zest.
- Preparation 2: whip the butter with sugar, vanilla sugar and a pinch of salt until creamy and gradually stir in the eggs (each egg for about a minute). Alternately fold in the sifted flour mixed with baking powder and the quark mixture and finally stir in the apricot cubes perfumed with bitter almond aroma.
- Fill the dough into the Guglhupf tin, smooth it out and bake in the preheated stove for about 55 minutes (I recommend the chopstick test, because every stove works a little differently). Let the Guglhupf cool down a little before turning it over.
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