Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
IngredientsFor the dough:
- 125 g butter
- 100 g suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 1 lemon (s), untreated, the grated zest
- 1 egg (s)
- 3 egg yolks
- 200 g flour (wheat or spelled flour)
- 2 teaspoons baking soda
- 2 tablespoon heavy cream
- 2 tablespoon rum
- 750 g apricot (s), fresh or 1 lare can
For the meringue topping:
- 3 egg whites
- 75 grams sugar
- 80 g desiccated coconut
Print Recipe
Pin Recipe 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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