Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 130 g mararine
- 3 egg (s)
- 1 packet vanilla sugar
- 130 g suar
- a bit salt
- 2 teaspoons baking soda
- 200 g flour
- some whipped cream, (cream)
- some rum
For the meringue topping:
- 3 egg whites
- 100 g suar
- 40 g desiccated coconut
- 750 g apricot (s), pitted, quartered
Print Recipe
Pin Recipe Instructions
- Mix the margarine, sugar and eggs until foamy, add the remaining ingredients.
- Add whipped cream and rum until it becomes a viscous, spreadable dough. May vary.
- Pour into a springform pan, spread the apricots on the dough.
- Bake at 180 ° C for about 30 minutes, needle test!
- In the meantime, beat the egg white until stiff, slowly fold in the sugar, whip again and fold in the coconut flakes.
- Cover the hot cake with egg whites and bake for another 10 to 15 minutes until golden.
- Double the amount for sheet metal. I always put baking paper underneath at the bottom of the springform pan, peel off the edge with a knife before opening.
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