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