Ingredients for 6 cups à 200-250 ml:
For the pastry:
150 g soft butter
125 g sugar
1 packet vanilla sugar
3 eggs (M)
100 g flour
2 level teaspoons baking powder
100 g ground hazelnuts
1 tin (240 g) apricots
Also:
100 g marzipan paste
1 tbsp sweetened condensed milk
1 tbsp amaretto
1 egg white (M)
1 tbsp flaked almonds
Icing sugar for dusting
Preparation:
1. Cream the butter until creamy. Gradually add the sugar, vanilla sugar and eggs. Mix flour with baking powder and stir in quickly together with the hazelnuts.
2. Grease the cups well. Pour in the dough.
3. Divide the marzipan paste into small pieces and mix with the condensed milk and amaretto until smooth. Beat the egg whites until stiff and add to the mixture.
4. Drain the apricots well and spread over the pastry. Spread the marzipan mixture over the top. Sprinkle with flaked almonds. Bake in a preheated oven at 180 degrees (gas: level 2-3, fan oven: 160 degrees) for approx. 35-40 minutes. Leave to cool and dust with icing sugar.
Preparation time approx. 1 hour
Nutritional per cup approx.:
Calories: 605,
Joule: 2535,
Protein: 9,7 g,
Fat: 38,2 g,
Carbohydrates: 55 g
For 12 pieces, per piece approx.:
Calories: 303,
Joules: 1267,
Protein: 4.9 g,
Fat: 19.1 g,
Parbohydrates: 28 g
(FoodCentrale by ddp images)
