This juicy almond cake with Val Venosta apricots is quick and easy to prepare. A delicious sheet cake for family and friends.
70 min.
easy
Ingredients
for a baking tray 30 x 25 cm
175 g sugar 210 g butter Lemon abrasion Cinnamon powder Tonka bean abrasion pinch of salt 4 eggs 150 g sifted wheat flour 50 g cornstarch sifted 10 g baking powder 50 g almond flour approx. 16 pieces of apricots (650 g seeded) Flaked almonds
Line baking tray with baking paper (30 x 25 cm size). Mix the wheat flour with the cornstarch, the baking powder and the almond flour. Mix the butter with the sugar, the flavours and the salt in a food processor until it’s creamy. Add the eggs and then add the flour mixture.
Put the halved Venosta Valley apricots on the cake and garnish with some cinnamon sugar and flaked almonds. Afterwards bake in the oven (circulatin air 55 minutes 160°C) and test them with chopsticks.
Tip I personally like the cake the next day more.
Recipe from Nathalie Trafoier
Kuppelrain
Patisserie is female and nobody embodies it better than Nathalie Trafoier. Being the daughter of Michelin star chef Jörg Trafoier and Sonya Egger, Nathalie is responsible for desserts and patisserie at their finest at the Kuppelrain restaurant in Castelbello, Val Venosta. Diligence, passion, love of experimentation and commitment take shape every day and become delicious goodies that are a feast for both the palate and the eyes: pralines and sweets of chocolate, biscuits and typical krapfen filled with fruit and other products from Val Venosta, mini-tarts, spoon desserts, cookies and much more.
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