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🍰 Juicy Apricot Cake with Shortcrust Base

485 kcal · 30 min · 4 servings

Ingredients

• 400 g flour
• 250 g butter
• 125 g sugar
• 1 egg
• flour (for working)
• dried legumes (for blind baking)
• 150 g room-temperature butter
• 120 g sugar
• 2 tbsp vanilla sugar
• 1 pinch salt
• 2 eggs
• 300 g flour
• 2 tsp baking powder
• 75 ml milk
• 75 g raspberry jam
• 2 cans apricot halves (drained weight approx. 500 g each)
• powdered sugar (for dusting)

Instructions

1. 1. Put flour, cold butter cut into cubes, sugar, and one egg into a bowl.
2. 2. Work the ingredients into a soft dough.
3. 3. Knead the dough well.
4. 4. If the dough seems too dry, add a splash of cold water.
5. 5. Wrap the dough in cling film.
6. 6. Place the dough in the refrigerator for about 30 minutes.
7. 7. Dust your work surface with some flour.
8. 8. Roll out the dough into a rectangle that fits your baking tray exactly.
9. 9. Line the baking tray with the dough.
10. 10. Form a small edge on the dough.
11. 11. Place baking paper on the dough.
12. 12. Distribute dry beans or lentils as weights on top.
13. 13. Preheat the oven.
14. 14. Bake the base for approx. 15 minutes.
15. 15. Remove the tray from the oven.
16. 16. Remove the baking paper and the beans.
17. 17. Let the base cool down briefly.
18. 18. Beat butter, sugar, vanilla sugar, and a pinch of salt with a mixer until creamy and airy.
19. 19. Stir in the eggs one by one.
20. 20. Stir until the mixture is light and smooth.
21. 21. Mix flour and baking powder in a separate bowl.
22. 22. Add the flour mixture and the milk to the dough.
23. 23. Stir everything until smooth.
24. 24. If the batter is too thick, add a little more milk.
25. 25. Wash the apricots.
26. 26. Dry the apricots well.
27. 27. Spread the pre-baked base thinly with raspberry jam.
28. 28. Push the jam through a sieve to remove seeds.
29. 29. Place the apricot halves cut-side down on the base.
30. 30. Distribute the remaining batter evenly over the top.
31. 31. Smooth out the batter.
32. 32. Bake the cake for another 35 to 40 minutes until golden brown.
33. 33. Check the doneness with a wooden skewer.
34. 34. The skewer should come out clean.
35. 35. Remove the cake from the oven.
36. 36. Let the cake cool completely.
37. 37. Cut the cake into pieces.
38. 38. Dust the pieces lightly with powdered sugar before serving.

Nutrition per serving

• kcal: 485
• Protein: 7 g · Fett/Fat: 22 g · Carbs: 62 g