Apricot Cake – with Sunken Apricots

Summary

Ingredients

• 200 g suar
• 230 g flour
• 1 point vanilla sugar, (possibly homemade)
• 0.5 ½ point baking powder, (tartar baking powder)
• 100 g butter
• 125 ml milk
• 1 tablespoon rum, or lemon peel, depending on your taste
• 4 egg (s), size L
• 1 pinch (s) cinnamon, (a little more if desired)
• 1 pinch (s) salt
• 1 kg apricot (s), (apricots or other fruit)
• Almond flakes, for sprinkling
• powdered sugar

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Instructions

1. Preheat the oven to approx. 175 degrees hot air.
2. Grease a 24-inch square springform pan or a 26-inch round springform pan. Line the edge with a strip of parchment paper.
3. Wash, core and quarter the apricots.
4. Beat 4 egg whites with a pinch of salt and slowly pour in 100 g of sugar and beat until thick and frothy.
5. Mix the 4 egg yolks with the remaining 100 g sugar until thick and creamy.
6. Melt the butter a little in lukewarm milk (the butter should not be completely runny), add the vanilla sugar and the rum (or lemon zest) to the yolk mixture and stir.
7. Using a whisk, gently fold in the flour mixed with baking powder and the whipped egg white / sugar mixture.
8. Put a good 2/3 of the dough in the prepared baking pan.
9. Spread the apricots densely on top (if necessary add a little sugar over the apricots) - if desired, sprinkle some cinnamon on top and then cover with the remaining batter. It just needs to be a thin layer of dough. Sprinkle with flaked almonds.
10. Bake at about 175-180 degrees hot air on the middle rack for about 40-45 minutes.
11. Sprinkle with powdered sugar before serving.