Rusk cakes with apricots

Ingredients

15 slices Wheat rusk
1 can of apricot compote
125 g butter
125 g sugar
3 eggs
100 g flour
a little salt
2 tablespoons baking powder
100 g apricot jam
a few almonds for decoration

6

60

PREPARATION

Drain the apricots and break the rusks in small pieces. Meanwhile pre-heat the oven to heated to 175 °C. Beat the butter with salt and sugar, then add the eggs, one at a time. Beat everything well. Mix the baking powder, chopped rusks and the butter mixture with the flour. Pour and spread the mixture in a mould. Top the surface with the apricot halves. Bake for 45 minutes. Once cooled, top it with almond leaves, previously fried in a pan. Coat the edges of the cake with apricot marmalade.

Sandwich with chicken fillet and mustard

8 slices of White bread 2 chicken fillets 2 tomatoes diced in cubes 2 tablespoons of mustard olive oil salt and freshly ground pepper 4 lettuce leaves

425

BISCUITS

230 g Ekstra white flour type 400 150 g sugar 120 ml oil 2 eggs zest of 1 lemon a few drops of almond extract 100 g whole almonds 100 g raisins 2 teaspoons baking powder little salt 1 whipped egg for coating

680

BREAD

1kg Bakery flour type 500 30g fresh yeast; 20g salt; 10g sugar; about 580 ml of water.

4140

LASAGNA

For the dough: 200 g Extra white flour type 400 2 eggs 2-3 tablespoons olive oil salt to taste For the sauce: 1 onion 400 g of minced meat 2 cloves garlic finely chopped (optional) 200 ml tomato sauce 1 50 ml of béchamel sauce with yellow cheese olive oil to taste 50 g butter […]

4-6150