Summary

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

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Instructions

1. Mix the margarine, sugar and eggs until foamy, add the remaining ingredients.
2. Add whipped cream and rum until it becomes a viscous, spreadable dough. May vary.
3. Pour into a springform pan, spread the apricots on the dough.
4. Bake at 180 ° C for about 30 minutes, needle test!
5. In the meantime, beat the egg white until stiff, slowly fold in the sugar, whip again and fold in the coconut flakes.
6. Cover the hot cake with egg whites and bake for another 10 to 15 minutes until golden.
7. 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.