Apricot Rosemary Cake


Working Method

  1. Heat oil and water, infuse 30 min. with the rosemary. 
  2. Mix all ingredients except the Topfil Apricot together for 4 min. on medium speed.
  3. Pipe 150 g cake batter in a cake mould. 
  4. Spread 50 g Topfil Apricot on top of it and finish with another layer of 150 g of cake batter.
  5. Mix all ingredients for the pralin together.
  6. Sprinkle the pralin on top of the cake batter.
  7. Bake 40 min. at 170°C on a doubble tray.
  8. Decorate with some icing sugar.


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