Apricot Cake with Meringue Topping

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the meringue topping:

3 egg whites
75 grams sugar
80 g desiccated coconut

Instructions

Beat the butter until foamy. Add sugar, vanilla sugar, salt, lemon zest, egg and egg yolk one after the other. Sift the flour and baking powder, stir in with the cream and rum. Put the batter in a well-greased springform pan, sprinkled with breadcrumbs, and spread the drained apricots on top. Bake in a preheated oven at 175 ° C for about 30-35 minutes.
Beat the egg white until stiff, fold in the sugar and desiccated coconut, spread on the hot cake, pull tips with a spoon. Bake for another 10-15 minutes.

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