Apricot cake with hazelnuts

Ingredients for Apricot cake with hazelnuts

Instructions for Apricot cake with hazelnuts

To prepare the Apricot cake with hazelnuts recipe, please follow these instructions:

Grind 150 g chopped hazelnut kernels fine in a blender. Chop the butter into smaller pieces and stir it with sugar until it is light and foamy. Whip the eggs together in a bowl. Sprinkle it in the sugar stock a bit at a time until the mass is even. Should it be grated, the mixture can be collected by whipping a whole or half spoonful of flour.

Mix flour, baking soda and blended hazelnut kernels. Stir in the mass of sugar and eggs - a little at a time. Finally, the yoghurt is stirred in.

Cut the fresh apricots, peel off the skin and cut them into slices. Or pour the liquid from the cannabis makers and let them drip off. Cut the apricots into suitable thin slices. Turn them in the dough with a light hand.

Fill the dough in an elongated tefal form (1.1 liters). Then sprinkle pear sugar and chopped hazelnut kernels on top. Pour the cake for an hour on the bottom groove in the preheated 180 degree hot oven. Try to put a knitting stick down the middle of the cake and check if it is finished. If you still have dough, the cake must have 5 minutes more.

Remove the mold from the oven and allow the cake to rest for 5 minutes. Gently turn it on a grate or a piece of baking paper and let it cool completely. Be careful - the cake is quite porous as long as it is hot.

serving:
Enjoy the cake slice or wholly cold.

tips:
The cake becomes extra delicate if you shake the hazelnut kernels and zero the peels before chopping. Store the cake in a plastic bag so that it does not dry or enter the freezer. Alu foil is discouraged because the fresh apricots secrete an acid that is in contact with the metal.