Apricot Egg Liqueur Cake




Rating: 3.6429 / 5.00 (70 Votes)


Total time: 1 hour

Servings: 1.0 (servings)

Ingredients:





For the dough:












For the crumble:










Instructions:

Mix all the ingredients for the crumble in a high mixing bowl with the dough hook of the mixer until well blended and place in the refrigerator.

Butter a baking pan (approx. 30 x 20 x 6 cm) and sprinkle with flour. Preheat the oven to 180 °C top/bottom heat. Pit the apricots and cut into quarters. Sift flour with baking powder.

Cream butter with sugar, vanilla sugar and lemon zest. Add eggs gradually and beat until very fluffy. Stir in liqueur, fold in flour.

Spread mixture into prepared pan and top with apricots (cut side up). Cover cake with crumble and bake in oven for about 50 minutes.

Preparation Tip:

Most of the alcohol evaporates during baking but if you prefer the apricot eggnog cake without alcohol, replace the eggnog with vanilla custard (mix 250 ml milk with 15 g vanilla custard powder, simmer for 1 minute and cover to cool).

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