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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850