Almond - Venosta Valley Apricot cake
Ingredients175 g sugar
210 g butter
Tonka bean abrasion
pinch of salt
4 eggs from happy chicken
150 g sifted wheat flour
50 g cornstarch sifted
10 g baking powder
50 g almond flour
Alsoapprox. 16 pieces of apricots (650 g seeded)
PreparationLine baking tray with baking paper (30 x 25 cm size)
BakingCirculating air 55 minutes 160 ° C
ProductionMix the wheat flour with the cornstarch, the baking powder and the almond flour.
Mix the butter with the sugar and the flavours in a food processor until it’s creamy. Add the eggs and then add the flour mixture.
Put the halved Venosta Valley apricots on the cake and garnish with some cinnamon sugar and flaked almonds.
Afterwards bake in the oven and test them with chopsticks.