Recipe for an apricot nut cake

Ingredients

• 125 g butter
• 100 g sugar
• 300 g flour
• 6-8 apricots
• 200 ml milk
• 100 g almonds (sliced)
• 100 g flour
• 50 g vanilla sugar
• 2 egg yolks
• 50 ml milk
• 100 g butter
• 2-3 tbsp apricot jam
• 2 egg whites
• 2 tbsp powdered sugar

Preparation

1. The shortcrust pastry forms the base of the apricot-nut tart. For this, beat the butter with the sugar and the salt, then fold in the flour and the orange zest. First mix everything with the dough hooks, then work it into a smooth dough with your hands. Finally, wrap the dough in cling film, place it in the refrigerator and let it rest there for at least 30 minutes.

2. In the meantime, wash the apricots, make several incisions with a sharp knife, and place them in lightly boiling water for one or two minutes. Afterwards, pour off the water, fill the pot with the apricots with cold water, and let them stand for a short time. Now you can easily peel the skin off the apricots and remove the pits from the fruit in no time. Cut the apricot flesh into quarters and set aside.

3. The chilled dough is now rolled out onto a springform pan lined with parchment paper, the edges are pulled up, and the base of the dough is pricked several times with a fork. The shortcrust pastry is pre-baked in the oven at 180° Celsius (top and bottom heat) for 15 minutes.

4. In the meantime, a nut dough is prepared. For this, mix the almonds well with the flour, butter, vanilla sugar, egg yolks, and milk. This dough is placed on top of the pre-baked shortcrust pastry. The apricot quarters are then placed in a circle on the nut dough and glazed with apricot jam. Finally, beat the egg whites with the powdered sugar until very stiff and add as a topping to the cake.

5. Bake the apricot-nut cake in the oven on the lowest rack for approximately 30-35 minutes. If the meringue topping gets too dark, simply reduce the temperature to 160°.