You will need:
175 g softened (not melted!) butter or margarine
1,5 tbsp. flour
150 g sugar
¾ Cup milk
2 eggs
1 packet vanilla sugar (approximately 8 g)
½ Sachet of baking powder (about 5 g)
15 strong ripe small apricots
1 tbsp powdered sugar for sprinkling
How to cook:
In a large bowl beat with a mixer the butter with the sugar, add the eggs, milk, vanilla sugar, baking powder and flour. The batter should flow, but should not be too liquid. If necessary, you can add a bit more flour.
From apricots remove bones and cut them in neat slices with a width of 0.5 cm. baking dish greased with butter and sprinkle with flour or semolina. Pour the batter into the form. Slices of apricot paste in the dough "back" up, flesh down at a small distance from each other.
The form put in the oven and bake the pie for 60 minutes at a temperature of 190 degrees. The willingness of the pie you need to check with a wooden stick. The finished dough should not be stick in the piercing.
The finished cake remove from the oven and sprinkle with powdered sugar.
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