Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Decorate
Utensils
One ring-shaped cake mould (holding approx. 2 l), greased and floured
How it's done
Batter
Place the butter in a bowl, beat in the sugar, salt and vanilla seeds using the whisk on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Combine the flour and baking powder, mix into the batter. Mix in the apricots and chocolate, transfer to the prepared cake tin.
Bake
Approx. 50 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, tip the cake onto a cooling rack and leave to cool completely.
Decorate
Spread the icing over the cake.
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