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.
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