Apricot Cake with Meringue Topping

by Editorial Staff

Summary

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

Ingredients

For 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
Apricot Cake with Meringue Topping
Apricot Cake with Meringue Topping

Instructions

  1. 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.
  2. 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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