Ingredients for 12 pieces:
For the sponge:
200 g soft butter
180 g sugar
2 packets vanilla sugar
3 eggs (L)
100 ml eggnog
2 tsp grated peel of 1 organic orange
175 g flour
1 tsp baking powder
100 g ground almonds
1 tbsp. cocoa (sifted)
Also:
1 can (240 g) apricots
200 ml whipped cream
1 sachet of cream thickener
Sugar pearls
Preparation:
1. Beat butter until creamy. Gradually add the sugar, vanilla sugar, eggs, egg liqueur and grated orange peel. Mix flour with baking powder and sift over it. Add almonds and mix everything briskly. Remove just under half and mix with the cocoa.
2. Pour the apricots into a sieve and drain well. Remove a few apricots for garnish. Line the bottom of a springform pan (22 cm diameter) with baking paper. Pour in the light-colored dough and press the apricots lightly into the dough. Spread the dark batter over the apricots. Bake in a preheated oven at 200 degrees (gas mark 3-4, convection oven 180 degrees) for about 30 minutes. Turn oven heat down to 180 degrees (gas: level 2-3, convection oven:
160 degrees). Cover the cake with a piece of baking paper and bake for another 15 minutes. Let the cake cool in the pan.
3. Carefully remove the cake from the pan and place it on a cake plate. Briefly
whip the cream until stiff, adding the cream thickener. Swirl in. Spread cream on top of cake. Cut remaining apricots into wedges. Place on top of the cream and decorate with a few sugar pearls.
Preparation time approx. 70 minutes + cooling time
Nutritional values per piece approx.:
Calories: 406
Joule: 1698
Protein: 6,4 g
Fat: 26,3 g
Carbohydrates: 34 g
(FoodCentrale by ddp images)
